A few months ago I made the Vegan Oxtail recipe by Korenn’s Vegan World of Food and was very impressed by the texture of the oyster mushrooms. Oyster mushrooms are kind of an old card in the vegan world, they work excellent as scallops or pulled barbecue on sandwiches. I thought it would be fun to use their shreddy texture for vegan calamari, and I was not disappointed. The mushrooms take a little oceany flavor on during a bit of marinating time, and get battered in a simple flour mixture. Feel free to use a more advanced batter recipe if you prefer. You can usually find large oyster mushrooms at bigger grocers and international markets. If you can’t find large ones, smaller ones will work just as well, but the calamari rings will be smaller.
Buffalo Seitan
26 OctFootball on Sundays is a tradition in my house. I usually serve nachos, but some weeks I want something different. We love spicy foods and finger foods:buffalo wings are an easy answer. Obviously we don’t eat wings, but seitan is an easy substitute. I’d love to try wrapping the seitan around skewers so you get the “handle” for eating. Something like this from Meet the Shannons would work great.
I was curious as to why they are called buffalo wings, and Wikipedia gave me this answer “One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo.” One more question I will no longer have to wonder about.
(Hopefully you think ahead before you make these and don’t run out of hot sauce like I did.)
Continue reading
Top Posts & Pages
Avocados and Ales 