This is an awesome recipe for Crispy Sweet and Sour Tofu from VeganYumYum (instructions adapted)
Vegan Po Boy Sandwich
I believe that Jen at the Rooster Cart uses oyster mushrooms for her Po Boy sandwich so I searched for recipes that might get me close to her creation.
Chow Vegan's Oyster Mushroom Po' Boy recipe looked the most promising and I adapted it based. This one took a few tries to get a result that I liked.
Other Elements Necessary
Bread: I used French Bread
Crunchy Vegetables with a Sauce: Jen uses a curry slaw, so I chose a curry slaw recipe from Saveur.
Baked Oyster Mushrooms
Source: Chow Vegan (adapted)
These mushrooms were extremely salty the first time I made them. I've adapted the recipe and may continue to do so as I experiment. I'll update this article as well.
8 ounces oyster mushrooms, cleaned and separated (slice the bigger mushrooms)
6 tablespoons water
3 tablespoon ground flax meal
1 1/2 cups panko breadcrumbs
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.
Mix together the water and flax meal in a small bowl and let stand for a few minutes until the mixture becomes slimy and somewhat sticky.
In a separate plate or pan, combine the breadcrumbs, and seasoning.
Dip a mushroom piece into the flax seed wash and then into the breadcrumbs, covering well.
Place on the baking sheet in a single layer.
Bake for 10 minutes, flip over the mushrooms and bake another 5 minutes on the other side until crispy.
Curry Slaw
Source: Saveur (slightly adapted)
3 cups napa cabbage, thinly sliced 1 carrot, peeled, trimmed, and grated
1 jalapeño chile, stemmed, seeded, and diced
2 tsp. vegetable oil
1 tbsp. curry powder
1 tbsp. fresh lemon juice
1 tbsp. rice wine vinegar
2 tsp. dijon mustard
Salt and freshly ground black pepper
2 tbsp. extra-virgin olive oil
Combine cabbage, carrots, and the chiles in a large bowl, cover, and refrigerate.
Heat peanut oil in a small skillet over medium-low heat, add curry powder, remove from heat, and set aside to cool.
Add lemon juice, vinegar, mustard, salt, pepper, olive oil and reserved curry oil to a jar and shake well.
Add dressing to vegetables.
Budget Friendly Meal: Marinated Portobello, Oven Fries and Asparagus
Portobello mushrooms have a meaty texture and when they are marinated, they taste amazing! You may actually find that you want more. Feel free to purchase 8 instead of 4. That just removes the meal from the budget friendly category with the goal of a meal that's under $5 per serving. But don't let that stop you! You're going to enjoy these mushrooms.
Budget Friendly Meal: Lemon Angel Hair Pasta with White Beans and Basil
This is the second time pasta has appeared in this particular series, but this time, it's not covered with a thick sauce. You're going to be surprised at how flavorful this pasta is with only a few ingredients. This is a perfect recipe to prepare in the summer when you can get fresh basil and tomatoes from the garden. Mushrooms and thin strips of bell pepper would be great additions to this dish too!
VCWL005: Interview with Jesse Miner
Jesse Miner has been vegan for 20 years and a lover of delicious food all of his life, Jesse became a personal chef to share his passion for tantalizing and nourishing vegan dishes. Certification as a Natural Chef from Bauman College in Berkeley and interning and assisting cooking classes at Millennium Restaurant have prepared Jesse to bring his favorite food to tables all over the San Francisco Bay Area. All meals are created with the finest organic, seasonal and local ingredients.
In this episode, you will learn...
What it takes to build a personal chef business
The basics you should master in the kitchen to improve your cooking
Key flavor enhancers
Tips to meal planning to make your week easier
The biggest tip for home cooks
Elements of a great salad
Mentioned in this Episode:
Diet for a New America (affiliate link)
Dr. McDougall, Dr. McDougall's 5 Day Program
VegNews Magazine, High-Tech Chef column (every other issue)
Recipe Courtesy of Jesse
Peanut Udon Noodle Salad
Salad
12 ounces udon noodles
1 tablespoon toasted sesame oil
1 carrot, peeled and grated
1 red bell pepper, seeded and diced
1 bunch scallions, thinly sliced
8 ounces baked tofu, cubed
Sauce
1/2 cup peanut butter
2 tablespoons tamari
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 teaspoon sriracha sauce
1 clove garlic, minced
2 teaspoons minced ginger
Water, as needed to thin sauce.
Cook the noodles in a pot of salted boiling water until tender, about 6-8 minutes.
Drain and rinse under cold water.
Toss in a large bowl with sesame oil. Add vegetables and tofu.
In a small bowl, whisk together the peanut butter, tamari, rice wine vinegar, maple syrup, sriracha sauce, garlic and ginger.
Slowly whisk in water, 1-2 tablespoons at a time, until desired consistency is achieved (think thick bbq sauce).
Toss with noodles to combine.
Connect with Jesse
Website: chefjesseminer.com Facebook: facebook.com/chefjesseminer
Twitter: twitter.com/chefjesseminer
