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RECIPE |  SWEET & SOUR BATTERED MUSHROOMS (VEGAN)

RECIPE | SWEET & SOUR BATTERED MUSHROOMS (VEGAN)

Sweet _ Sour Battered Mushroom.jpg

Hi Everyone,

Hope you’re all doing well!  The start of this week feels a lot lighter than last week.  With my dog passing, along with the news of Kate Spade and Anthony Bourdain, that week felt very heavy with grief.  Both Spade and Bourdain were such artists in their own fields who inspired creativity, thought and passion.

It really got me thinking about those around me who feel stuck. Stuck in a situation they want to escape whether that’s their career, a relationship or a situation they need to escape.  I had been there once in my life and it feels hopeless. Like you have no choice or freedom to leave. But here’s the thing, we all have that freedom to choose. The only catch is it takes willpower to make that change happen.  Taking action doesn’t need to come in the form of big changes, because big change feels daunting and intimidating.  Instead they can come in the form of small steps, whether that is having a conversation about your situation or brainstorming constructive step by step goals.  It’s all made possible by our own willpower and commitment.

Now about this recipe: Sweet and Sour Battered Oyster Mushrooms. It’s vegan and dairy-free. It’s crispy on the outside, flavourful and chewy on the inside.  Pairs really well with some jasmine rice.  I recreated this dish after my travels to Malaysia. We went to this vegetarian restaurant called Simple Life and we had this dish. My husband and I loved it so much I decided to recreate it at home.  I will admit, this dish is more indulgent than healthy BUT it is plant based and totally meatless.  It requires some time but so WORTH it!

I hope you give this recipe a shot and if you do please share it with family and friends.

Take care,

Christie

Sweet _ Sour Battered Mushroom(1).jpg

SWEET & SOUR BATTERED MUSHROOMS (VEGAN) RECIPE

YIELDS 20 PCS | PREP TIME: 20 MINS |  COOK TIME: 30-40 MINS

INGREDIENTS

20 organic black oyster mushrooms (230 grams), washed and dried
2 cups of avocado oil for deep frying or as needed
1 red bell pepper, diced
1 yellow bell pepper, diced
348 ml canned pineapples, sliced
1/2 onion diced
1 tbsp avocado oil

Mushroom Coating:
1/2 cup all purpose unbleached flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

Mushroom Batter:
1 cup all purpose unbleached flour
1/2 cup cornstarch
3/4 tsp baking powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup water 

Sweet and Sour Sauce:
2/3 cup pineapple juice from can
1 tbsp cornstarch
1 tbsp water
1/3 cup rice vinegar or apple cider vinegar
3 tbsp organic ketchup
1 tbsp organic soy sauce 

Required: Deep pot for deep frying

INSTRUCTIONS

  1. In a large mixing bowl, whisk together the Mushroom Coating ingredients: all purpose unbleached flour, garlic powder, onion powder, salt and pepper.  Dust mushrooms several at a time.   Set aside.
  2. In a large mixing bowl, mix together the ingredients to create Mushroom Batter: all purpose unbleached flour, cornstarch, garlic powder, baking powder, salt, pepper and water. Mix batter until well combined and set aside.
  3. Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. 
  4. Dip mushroom into the batter and drop it into the hot oil. Fry several at a time until each side is golden brown, about 3-5 minutes. Remove with a slotted spoon and strain excess oil on a paper towel.
  5. In a wok, add 1 tbsp of avocado oil. Fry onions, bell peppers and pineapples until soft. Remove from wok and set aside.
  6. In a medium bowl, mix together the Sauce ingredients: canned pineapple juice, cornstarch, water, vinegar, ketchup and soy sauce.  Pour into a sauce pan and let it come to a boil, reduce heat and simmer until sauce has thickened. Add back in the cooked vegetables and pineapple. Mix and pour your sauce over the battered mushrooms.
  7. Serve with steamed rice and enjoy!

 

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