Lobster Mushroom Tostada Tower

September 22, 2009

LobsterMushroom

Lobster mushroom is one of Earth’s strange and incredible inventions. But don’t be scared off by the fact that it’s actually not a mushroom, but a parasitic ascomycete (a parasite-fungus that is hosted by, and consumes mushrooms). http://www.gourmetsleuth.com/images/lobster_mushrooms_300.jpgWhen this delicious fungal-parasite takes over the mushroom, it engulfs it and turns it red, giving it a lobster-like appearance, and strangely, a subtle seafood taste. Thanks for mycological cannibalism, mamma nature!

This dish is like fancy-shmancy fish tacos, but vegan and minus the whole devastation of reefs and other ocean ecosystems. And unlike seafood, this mushroom will still probably be around in 2048. The crisp layering of toasted tortillas, the smoothness of the hearty kale-potato sauce, and the crispy-edged, pan-seared lobster mushroom sauteed with shallots and garlic all come together quite wonderfully. The texture of sauteed and seared lobster mushroom is tender, slightly chewy, and very satisfying. Lobster mushroom isn’t cheap, so save it for a special occasion.

This dish is vegan, soy and gluten free! Mercury free, too!

WHAT YOU’LL NEED (serves 2):

  • 1 large or 2 medium Lobster Mushrooms
  • 2 cloves garlic
  • 2 med-large shallots
  • 2 small red potatoes
  • 1 packed-cup fresh green kale
  • 1/4 cup unsweetened almond milk
  • 1 Tbs olive oil (for sauteing)
  • 2 Tbs apple cider vinegar
  • 2 small corn tortillas
  • 1 tsp/cube unsalted veg bullion
  • 1 tbs nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cashew cream (equal parts cashew and water, blended)

DIRECTIONS:

  1. Bring a large oiled skillet to med heat.
  2. Half the potatoes and steam them along with the kale for about 12-15 min.
  3. Dice the garlic and chop the shallots and add to pan for about 5 min, mixing occasionally.
  4. Slice the mushroom in 1/2 in thick slices and add to pan.
  5. Saute for another 10-12 min, flipping the mushrooms once.
  6. Add the vinegar to the pan and saute for another 5 minutes, flipping the mushrooms again.
  7. Remove from the heat.
  8. In a blender or processor, combine the steamed kale, potato, almond milk, salt, nutritional yeast, and bullion until smooth.
  9. Half the tortillas and toast or pan fry until crisp.
  10. On a large plate, layer the tortilla, then kale sauce, then mushroom. Repeat for another layer, and top with the garlic/shallots and the cashew cream.

Bookmark and Share


Savory Summer Roll with Cuke Salad

August 24, 2009

SavorySummerRollCukeSalad

This meal was easy to prepare and combines a refreshing, crisp salad of cukes, carrots, cilantro and onion with a savory, warm roll stuffed with sauteed onions, kale, rice-burger and roasted cashews. Best of all, it’s gluten-free and soy-free!

WHAT YOU’LL NEED (serves 4):

Salad:

  • 1 large cucumber
  • 2 large carrots
  • 1/2 bunch of cilantro
  • 2 cloves of garlic
  • 1 red onion
  • 2 tbs spicy mustard
  • 4 tbs apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbs agave (or preferred sweetener)

Roll:

  • 4 sheets of rice paper
  • 1 bunch of lacinato kale (aka Dinosaur Kale)
  • 1 large spanish onion
  • 2 cloves garlic
  • 2 rice burger patties
  • 1/4 cup raw cashews
  • 1 tbs vegetable oil, for sauteing
  • 1tbs Italian dressing
  • 1 tsp salt
  • 1 tsp nutritional yeast

DIRECTIONS:

Salad:

  1. Cut the cucumber in half, longways –  and then slice into half-coins about 1/2-in. thick.
  2. Dice the cilantro, red onion and garlic.
  3. Slice the carrots into think coins.
  4. Combine all ingredients in a mixing bowl, and add the vinegar, agave, salt, pepper and mustard.
  5. Mix well and set aside to marinade while you prepare the rolls.

Rolls:

  1. Bring a medium pot of salted water to a boil.
  2. Bring a skillet to medium heat, and add the veg oil.
  3. Cut very ends of the kale off (just 1 inch) and then cut the bunch in half. Place it in the hot water.
  4. Boil the kale only for 1 minute, because we still want it to be slightly crisp. remove the kale from the water but SAVE THE WARM WATER and set both aside.
  5. Chop the Spanish onion into rounds about 1/4-in. thick and add place in the skillet.
  6. Dice the garlic, and burger patties and place in the skillet. Add the cashews, but set a few aside for garnish.
  7. Pour over the Italian dressing, and let everything cook over medium heat until golden brown.
  8. While step 7 is sauteing, dip your rice paper in he warm water. It will quickly become soft and elastic.
  9. On a cutting board or working surface, lay out the rice papers and evenly divide the kale and the sauteed combo onto them.
  10. Roll them up, plate and sprinkle nutritional yeast and the remaining cashews on top. Scoop some Cucumber salad for each plate and serve side-by-side.

Follow

Get every new post delivered to your Inbox.