Vegan strawberry coconut sweet rolls with Grand Marnier glaze

Although I’ve not had much experience with it during my brief life, I’ve always been fascinated by booze. Beer, wine, liquor, all of those strange and unique drinks made from odd ingredients with odd flavors, filled with that mysterious thing called alcohol. Why do people like it so much? What is the appeal of those musty-smelling bottles anyway? What is alcohol like? Does it hurt? How does it feel getting drunk? Aren’t you embarrassed by your behavior? Why are you acting like this? Are you okay? Can you hear me? Why are you crouching under the table like that?

Bacon polenta pancakes with peanut butter caramel

Bacon. Bacon bacon bacon. A love that never ends.

Probably the most monotonous and predictable thing about the internet is its love of bacon. It is literally a salt-cured piece of fat that works well in both sweet and savory contexts and possesses the most satisfying crispiness, thus fitting the basic criteria for deliciousness (as demonstrated in Salt Sugar Fat, which I found is basically a guidebook for making addictive food in the comfort of your own home)—so the fact that millions of people feel the need to worship this meat product both online and IRL is quite unsurprising. I am always shocked when someone says they don’t like bacon. Like my mom. My mom doesn’t like bacon. 

God, what a hipster. source

And, as expected, the most common rebuttal to a vegan or vegetarian diet is simply that. Bacon. Who can live without it? How can you stand to exist without consuming this one godly food?

Fortunately, bacon is probably one of the easiest foods to replicate. As I said, it is, to an untrained palate (like mine), a mass of salt and fat with a smoky flavor and pleasant crunch. Well damn if I can find something that is not dead animal flesh and possesses one of those attributes. 

Damn! source