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.
Beer-Battered Avocado Wedges
6 Jan
I didn’t plan on posting this today but I enjoyed it so much I wanted to share.
I’ve never made beer batter before, but now I’m wondering about all the possible things to fry. Tofu, seitan, pickles, mushrooms…the list is endless. I’ve seen plenty of recipes for avocado fries that interested me, but most called for eggs. When I found this recipe, I thought it was perfect; it combined the two things I love the most-avocados and ales. This would be a great recipe for Super Bowl weekend. We had it today with wings and beer and it was perfect for munching in front of the television.
The batter fries up soft with a little crunch, while the avocado stays soft and creamy. It was really nice with some dipping sauce; I stirred together 1/4 cup Tofutti sour cream and 2 tablespoons chunky salsa which worked well. You could just use salsa as well.
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Avocados and Ales 