Monday, 16 June 2014

Raw zucchini pasta carbonara topped with Kinda Bacon

We were just blown away with this gorgeous recipe by Vegie Project 

Raw zucchini pasta carbonara topped with Kinda Bacon.  Grab yourselves some Kinda Bacon & give this recipe a go! Check out Vegie Projects website for more delicious vegan/veggie recipes. 

The below recipe & photography is directly sourced from Vegie Projects website.

Raw zucchini pasta carbonara

I’ve recently discovered this awesome product/vegan bacon substitute called Kinda Bacon. It is made from coconuts and tastes so good. It’s smoky, salty and crispy. It’s great on it’s own as a snack and also works really well when added to any meal.
I haven’t made a raw recipe in a long time and when I tried Kinda Bacon the first dish that came into my mind was pasta carbonara!
I made my zucchini pasta using a julienne peeler (or you could use a normal vegetable peeler instead and make a fettuccine style pasta) and added to it a creamy cashew nut based sauce with little bits of coconut bacon and some sliced mushrooms. It was so rich and delicious!
This is such an easy recipe to make and it is best eaten straight away as I don’t think it would stay fresh for long.


  • 2 zucchinis
  • 3/4 cup raw cashew nuts
  • 1/2 cup water
  • 1 tablespoon nutritional yeast
  • 1/2 garlic clove minced
  • 1/2 teaspoon dijon mustard
  • salt and pepper to taste
  • 1/4 cup Kinda Bacon
  • 5 button mushrooms thinly sliced
  • 1 spring onion thinly sliced
  • chopped fresh parsley to serve

  • Prep time: 10 min
  • Servings: 1
  • Difficulty: easy


Make your zucchini pasta using a julienne peeler or normal vegetable peeler. Place pasta on a strainer and set aside (the zucchinis may release some moisture).
To make the sauce if you're not using a high speed blender (such as a Vitamix) it's best if you soak the cashews for a few hours, otherwise you don't need to worry. Place the cashews, water, nutritional yeast, garlic, mustard, a pinch of salt and pepper in a blender and blend until it's a smooth sauce. Combine sauce with the remaining ingredients and add to zucchini pasta.
Serve with some chopped fresh parsley and extra Kinda Bacon on top.

Monday, 24 February 2014

1st month, Kinda Amazing, Kinda Bacon!

Madhatter cupcake topped with Kinda Bacon

Hey Lovelies,

Well, its been an incredible first month.. I haven't had much time for blogging. The Kinda Bacon crew have been happily flat out in the kitchen to keep your local stores in stock.

It makes me so happy to know that so many of you are enjoying every last tasty bite of Kinda Bacon. Hell yes, it's addictive, but lets face it, addictive in the best possible way. :)

I just had to share this little snippet of Sydney's WSFM, 101.7 Breakfast radio announcers, Jonesy & Amanda, enjoying Kinda Bacon, direct from the Australia Radio Network studios. WOW!

Stay tuned Kinda Bacon lovers, we will continue to update the blog with recipe idea's & we may just run a competition pretty soon too, so do keep your eye out.. P.S. there will be a bounty of Kinda Bacon to be won!

We truly want to thank you all for your support, It's been overwhelmingly wonderful & we send all that love & positivity right back at you all! <3 The Kinda Bacon Crew.

Tuesday, 7 January 2014

Vegan ranch dressing recipe with Kinda Bacon

This is the perfect way to nosh into a summer salad, with all your favourite flavours.


2 hearts of romaine lettuce, chopped
1 handful of baby spinach
1 avocado, diced
Fresh black pepper to taste

Salad toppers


½ cup Kinda Bacon

A sprinkle of nutritional yeast

Optional, Kitz flax Herb & Garlic Cracker, crumbled as croutons.

Ranch Dressing inspired by Johnny Freesh of Raw Food Bali


         1 cup Cashews (soaked)

         1 cup Water

         1 tsp Apple Cider Vinegar

         ½ tsp Onion Powder

         ½ tsp Garlic Powder

         2 ½ tsp Dried Parsley

         1 ½ tsp Dried Basil

         1 ½ tsp Dried Sage

         2 tsp Lemon Juice

   1 ½ tsp Salt


Process for Dressing:

Soak your cashews for at least two hours prior. Then combine all dressing ingredients in a blender/vitamix and blend until smooth and creamy.

Tip: Refrigerate dressing after blending,overnight or at least 1 or 2 hours, this allows the dressing to thicken up, so I recommend this step.

Makes about 1 ¼ cups dressing.

End result super delish.. Pile salad mix onto a plate, drizzle on your dressing, then load on your toppings, Kinda Bacon, Kitz flax Herb & Garlic cracker & nutritional yeast. Yummo!

Kinda Bacon Product Release

So, I've been a little quiet on the blog front & here is the reason why..For the last 4 months I've been focusing on bringing to life my first very own food product, yes indeedy, you heard it right.
It's all been very exciting, from logo designs & packaging to perfecting the balance of my recipe.

So, what is the product? Firstly, it's vegan & gluten free, yaye!

We are only using organic produce & ingredients with no added nasties. It just happens to incorporate one of my favourite plant based foods, coconut! Don't even get me started on the benefits of coconut (that's another whole blog post altogether).

Kinda Bacon will hit the spot for all your savoury cravings, it's the perfect mix of saltiness, smokiness & crispness.

I have fond memories of family weekend fry-ups as a child and now I can enjoy the flavour of bacon again, and it's a 100% plant-based food option. Win!

Suggested uses for Kinda Bacon...sprinkle into salads,
whack it on your BLT, it's a pizza topper, bung it on baked potatoes, or just straight outta the pack for pure snacking pleasure. Oh no, this isn’t all just one big old savoury fest, here are some sweet suggestions...add to maple drizzled pancakes, even use to top cupcakes!

Kinda Bacon is due for release around Feburary 2014, woo hoo!

Stay tuned & check out both the Kinda Bacon Facebook page & Kinda Bacon website for recipe ideas, stockists & market stall dates.

I look forward to sharing this moreish treat with you all.

Ok lovelies, I'll keep you posted.