The BEST kept VEGAN SECRET Derek Sarno 2024-03-19 | Today I reveal vegans best kept secret. And 6 of my youtube exclusive performance enhancing, HIGH PROTEIN (nutritional yeast) BEAST seasoning spice blends, that elevate recipes and flavor in and on dishes. These drive me wild, I love em. Packed with B vitamins, minerals, high in protein and a clean source of glutamate, not ultra processed. Did you know Nutritional Yeast averages 5 - 6g protein per tablespoon, yea right! A win for all the concerned. These are an amazing addition to your pantry and make a great birthday, christmas or special holiday, new home gift you can make yourself for someone you love. Warning they are addictive. Want to work with me: dereksarno.comThe BEAST seasoning blends:GARLIC & HERB:Yeast: 3 cups Garlic Powder: 2 TBSGarlic (Granules): 2 TBSSalt: 1 TBSBlack Pepper: 1 TBSParsley: 2 TBSRosemary: 1 TBSSage: 1 tspPinch starch BBQ BEAST SEASONING:- Nutritional Yeast 3 cups- Garlic Powder: 3 TBS- Brown Sugar: 3 TBS- Smoked Paprika: 2 TBS- Paprika: 2 TBS- Salt: 1 TBS- Rosemary: 1 TBS- Chilli Powder: 1 TBS- Onion powder: 1 TBS- Black Pepper: 1 TBS- Ground toasted Coriander Seed: 1 TBS- StarchRANCH Nutritional Yeast: 2 cupsGarlic Powder: 1 TBSOnion (Onion Granules): TBSOnion Powder: TBSParsley: TBSDill: TBS Thyme: 1 tsp Salt: about 1 tspPinch starchBLAZIN BEAST = Spicy blend- 3 cups Nooch. 150g / 76g of protein- Chili flakes 1 TBS, 8g- Birds Eye chilis 1 TBS/ 5g ground- Garlic Gran 1 tbs 10g- Sugar 1 TBS / 14g- Pink peppercorns 1 tsp/2g- Coriander seeds 1 tsp /2g- Flake Salt 1 tsp/5g- Starch, 1 tsp/2gFOWL BEAST = ROTISSERIE Blend3 cups Nutritional BeastOnion gran2 tbsGarlic gran 2 tbsSalt 1 tbsBlack pepper1tspWhite pepper1tspSage 2 tbsThyme 1 tbs1 TBS Paprika1 tsp turmericSugar 1 tbsPinch starchEGGSPIRED = Eggy flavored.Nutritional yeast 2 cupsOnion 1 TBSGarlic 1 TBSBlack salt, kala malak 1 TBSTurmeric 1 TBSBlack pepper 1 TBSSmoked paprika 1 tspPinch starch#veganchef #chef #nooch #easy
The SECRET KINGDOM Chefs dream come true Derek Sarno 2024-04-02 | A Look Back to 2018: When a dream came true and i toured the secret Kingdom where king Oyster mushrooms are born.I never thought I’d get to see this mystery unravel before my very eyes. Join me in this special episode of when I led plant-based innovation in major U.K. retail as I delved into the world of mushroom innovations that have since become mainstream culinary highlights. This is my journey to South Korea in a behind the scenes tour of one of my favorite, all natural, whole food meat mimics, the King Oyster Mushroom. These mushrooms have fed and led me to numerous kitchen creations and recipes, where I transform these fungi into meat-like marvels. Whether it's mimicking filets, scallops, shredded chicken or pulled pork, these mushrooms are perfect for those looking to reduce meat consumption and for vegans alike.Dive into the world of sustainable farming and what I call the new 'cattle ranch' and uncover the fascinating story behind these incredible mushrooms and amazing growers.Special thanks to Smithy Mushrooms in the U.K. And Mr Park for his hospitality and for sharing with me what I dream about. I consider myself very lucky and happy to be a huge supporter of mushroom cookery and growers world-wide.Want to work with me: dereksarno.comChicken' Noodle Soup: youtu.be/7AU-e5Oif6I?si=annkGCB4nEmmENPsShot by Ira Chute http://www.highway93.com
Homemade subs that are BETTER than any Deli Derek Sarno 2024-03-28 | Celebrate with this easy, inexpensive and fast to make tribute to the meaty Grilled Cheese Steak Sandwich using mushrooms. Featuring succulent sliced Portabella mushrooms, red and green bell peppers, and onions, all sautéed to perfection. This sandwich is a delightful twist on a classic, with a special punch. Serve on a warm, toasty sub roll with melted vegan cheese, it’s a delicious plant-based tribute to the beloved cheesesteak. This mouth-watering recipe is sure to make any day of the week, lunch or dinner feel special especially on Mushroom Monday'sWork with me dereksarno.com* Blazing Beast Homemade Seasoning Blend youtu.be/MAF0WXkZnVU?si=RQw_nw6Uy-jhTwfiGrilled Portabella Cheesesteak Sandwich Ingredients:4 large Portabella mushrooms, sliced1 red bell pepper, cut into rounds1 green bell pepper, cut into rounds1 medium red onion, cut into rounds3 small cloves of garlic2 tablespoons of fresh parsley4 tablespoons of olive oil, divided6 slices of vegan cheese1 14-inch sub roll1 tablespoon, Blazing Beast (Nutritional Yeast Blend) Optional Instructions:Using a mortar and pestle, crush the garlic and parsley into a paste. Add a sprinkle of salt and 2 tablespoons of olive oil and 1 tablespoon of the *Blazing Beast; mix to combine. (nutritional yeast & chili pepper flake mix) OptionalHeat a skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the sliced mushrooms until cooked through, then set aside. Mix in the garlic-parsley paste to marinate for a few minutes.In the same skillet, add another tablespoon of olive oil, followed by the peppers and onions. Sauté for a few minutes until softened, then remove from the pan and set aside.Toast the sub roll. (optional)Return the skillet to heat. Add the mushroom mixture along with the peppers and onions, and sauté for 2 minutes until heated through. If making two sandwiches, divide the mixture into two portions in the skillet. Top each with vegan cheese slices and allow them to melt.Place the cheesy mushroom and vegetable mix into the toasted sub roll. Wrap the sandwich in parchment paper and serve warm.
Better than MSG Derek Sarno 2024-03-27 | 6 DIY seasonings that will elevate your meals Check out the full video for detailed recipes.
Lion’s Mane Birria Derek Sarno 2024-03-13 | Lions Mane Mushroom transformed into Birria Steak & tofu sandwich.From the recently posted recipe on YouTube BUT with Lions mane instead of Brown Oyster Mushrooms.#birria #steak #lionsmane #mushroom #original #chef
Mind blown Derek Sarno 2024-03-02 | 1 of 5 restaurant worthy recipes in the latest episode.Thanks for all the love on this one. #mushrooms #chef #veganchef
5 AMAZING meals that changed my life Derek Sarno 2024-02-28 | We're transforming the traditional Mexican Birria into a spectacular vegan / plant based feast in five mouth-watering ways! We're showcasing the versatility and rich flavors of oyster mushrooms. From classic inspired Birria Tacos, filled with juicy, spiced sustainable, all natural mushrooms that mimic the texture and taste of the traditional meat filling. We dive into comfort food with a soul-warming Lentil Birria Bowl, a perfect blend of hearty protein packed lentils and aromatic birria spices., we'll craft a 'Pulled Pork' style sandwich using our birria mushrooms, offering a vegan twist on a beloved classic. And finally, we'll batter and fry some of our spiced mushrooms to create 'Fried Chicken', serving them in tacos and on their own for an extra crispy, utterly delicious experience. Whether you're a long-time vegan or just looking to explore plant-based comfort food, these recipes will introduce you to the incredible potential of oyster mushroom flavors, textures, and culinary chef craft creativity!dereksarno.comMushroom Mafia hats at vegetaryn.com/products/mushroom-mafia-hatTip o' the hat to @andy_cooks for the intro inspo. Aces mate!Mushroom Birria BaseIngredients1.5 Lbs Oyster mushrooms (more or less)5 -6 dried Guajillo chiles2 -3 dried Cascabel chiles2 – 4 Arbol chile (optional for extra heat)7 cloves garlic1 medium onion, quartered4 ripe tomatoes1 tablespoon cumin seeds1 tablespoon coriander seeds1 teaspoon black pepper corns1 teaspoon dried oregano3 -4 cloves1 cinnamon stick1 lemon, juicedSalt to taste3.5 cups vegetable brothFor the Tacos:500g (about 1 pound) oyster mushrooms, shredded3 tablespoons olive oilSalt to tasteCorn tortillasVegan cheese (optional)Chopped onions, cilantro, and lime wedges for garnishInstructionsBirria Sauce: Toast Chiles: Remove stems and seeds from the chiles. Toast them in a dry pan over medium heat until they start to puff up and release their aroma. Be careful not to burn them.Reconstitute Chiles: Place the toasted chiles in a pot with boiling water for about 10 minutes until they soften. Blend Sauce Ingredients: In a blender, combine the softened chiles, garlic, onion, tomato. Blend until smooth. Add left over liquid from soaking the chillies.Simmer the Sauce: Pour the blended sauce into a pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld. Adjust salt to taste. Prepare the Oyster Mushrooms: Cook Mushrooms: In a large oven safe pot, heat oil over medium heat. Add the oyster mushrooms and press a couple times on each side to sear and caramelize. Cook until they're nicely browned and reduced in size, about 10 minutes.Mix with Sauce: Add enough birria sauce to the cooked mushrooms to coat them generously. Stir well and bring to a simmer for 10 minutes, allowing the mushrooms to absorb the flavors of the sauce. Then cover and pop in a 180C / 350F oven and cook an additional 45 mins. Remove from oven and allow to cool. Strain the mushrooms from the broth (save the broth) and separate according to which recipe you want to do.Assemble the Tacos:Mince mushrooms and sauté with diced onion Heat Tortillas: dip the in the broth and warm the corn tortillas on a skilletSpoon the mushroom mixture onto each tortilla. If using, sprinkle some vegan cheese on top.Garnish with a side of broth with chopped onions and cilantro. Lentils:1 cup Green speckled lentils3.5 cups broth/water2 celery stalks, diced2 carrots, dicedTeaspoon cuminSalt and pepper to tasteBring lentils to a boil then lower to a medium simmer until cooked softCrispy Fried Birria ‘Chicken’ MushroomsINGREDIENTS:Birria broth marinated Oyster Mushrooms3 parts all-purpose flour and 1 part cornstarch (3 cups: 1 cup for one batch)1 teaspoon white pepper1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon salt, or to tasteJuice of 1 lemon3 cups Plant-based milk 1 cup birria sauce (for dipping or tossing)Instructions:Dry Batter: In a bowl, mix together the all-purpose flour and cornstarch. Add the white pepper, garlic powder, onion powder, and salt. Stir to combine evenly.Wet Ingredients: plant-based milk, lemon juice, ½ cup Birria and mix togetherDip and Coat: Heat oil in a deep fryer or a large pot to 350°F (175°C). Dip each mushroom piece into the batter, TWICE, allowing any excess to drip off.Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil. Fry in batches to avoid overcrowding, which can cause the mushrooms to stick together and not crisp up properly.Fry the mushrooms until they are golden brown and crispy, about 3-5 minutes depending on their size.Drain: Remove the mushrooms from the oil and let them drain on a wire rack or paper towels to remove excess oil. FRY TWICEServe: Serve the crispy fried mushrooms with a side of warm birria sauce for dipping, or toss them in the sauce for an extra flavor kick.
Back in my day. Derek Sarno 2024-02-22 | Back in my day, things were different I tell ya. Photos were a thing!Mushrooms make the future better.NEW Recipes coming soon.Dolphin 🐬 = Ms America 🐾#mushroom #thebestfriedmushrooms
CHEEKY TIKKA MANE Derek Sarno 2024-02-13 | More long form videos coming soon Ingredients:1 lb Lion's Mane Mushroom, torn into large pieces1 litre water1 red onion, cut into wedgesJuice of 1 lemon1 ½ cups vegan Greek yogurt¼ cup olive oil1 TBS vegetable bouillon1 tsp cumin1 tsp fenugreek1 tsp turmeric1 tsp freshly ground black pepper1 tsp flake salt½ tsp curry powder½ tsp chili flakes½ tsp garlic powder½ tsp onion powder1 tsp brown sugar3 garlic cloves, mincedA handful of cilantro, chopped2 chili peppers, chopped1 TBS agave syrupPrepare the Stock:In a large pot, combine 1 litre of water with the vegetable bouillon, cumin, fenugreek, turmeric, black pepper, flake salt, curry powder, chili flakes, garlic powder, onion powder, and brown sugar.Stir well to dissolve the spices and create a stock.Add the torn Lion's Mane mushrooms to the pot and bring to a simmering boil.Allow to cook for 10 minutes, then remove from heat.Marinate the Mushrooms:Strain the mushrooms and press out the excess water once they are cool enough to handle. Reserve 1 cup of the broth for later use (the rest can be used to cook rice or lentils).In a large bowl, combine the olive oil, vegan Greek yogurt, minced garlic, 1 cup of the reserved broth, lemon juice, and agave syrup.Mix well to create a marinade and add the strained Lion's Mane mushrooms, ensuring they are evenly coated.Cover the bowl and refrigerate, allowing the mushrooms to marinate for at least an hour, or preferably overnight.Roast the Mushrooms:Preheat your oven to 450°F (232°C).Thread the marinated mushroom pieces and red onion wedges onto skewers, alternating between the two.Place the skewers on a rack over a tray, ensuring they are not touching.Roast in the preheated oven for 15 minutes.Carefully flip the skewers over and continue to roast for an additional 10 minutes, or until the mushrooms are cooked through at the center.Remove the skewers from the oven.Serve the skewers over a bed of rice or stuffed into a pita
EASY TOFU Roast that’ll change your life Derek Sarno 2024-01-24 | Sharing my easy and awesome any day roast crusted Whole Tofu dinner, Chef tips, and hacks in the kitchen. How to make it fast and delicious for the whole family, dinner parties or for just YOU! FULL RECIPE episode up on my You Tube now. Appreciate you,#tofu #roast #veganchef
An EASY tofu recipe that changed my life Derek Sarno 2024-01-20 | Whether your new to tofu or a lover from way back. This easy whole crusted tofu will change your life adding texture and layers of flavor. Great for any day roast dinner, family meals or meal prep. Including 10+ Chef hacks on how to make a vegan roast dinner, fast and delicious and for the whole family, party or just me! Super filling comfort food made plant based. Healthy is great but if it doesn't lead with flavor and taste good, no one is going to eat it. Appreciate you.ddereksarno.comRECIPE:GARLIC HERBED MASHERS:2 kg masher potatoes, washed with skin on, cubed5-6 cloves of garlic, smashed and minced4-5 tablespoons of vegan butter (1 stick)2 tablespoons of Greek-style vegan yogurt (optional)4 tablespoons of nutritional yeast (optional)½ teaspoon of black peppercorns, pulverized½ teaspoon of white peppercorns, pulverizedFlake salt to tasteDirections:Boil the cubed potatoes until tender.Drain and return to the pot.Add the minced garlic, butter, yogurt (if using), nutritional yeast (if using), pulverized black and white peppercorns.Mash until smooth and creamy.Season with flake salt to taste.ROASTED VEGETABLES:A handful of large carrots, blanched and cut into large pieces2 zucchinis (courgettes), cut into 1-inch cubes2 large onions, cut in half then into quarters½ head of broccoli, trimmed into floretsOlive oil1 teaspoon of granulated garlic¾ teaspoon of smoked paprikaFlake salt and black pepper to tasteDirections:Preheat oven to 200°C/400°F (fan/convection setting).Arrange the vegetables on a baking tray and drizzle with olive oil.Sprinkle with granulated garlic, smoked paprika, flake salt, and black pepper.Roast for 30 minutes, stirring halfway through.If preferred, par-cook for 20 minutes and finish in the oven when ready to eat.CRUSTED TOFU:3 blocks of super firm tofu, drained and hand-pressed3 tablespoons of sage & onion seasoning3 cups of Panko breadcrumbs2 tablespoons of fresh chopped herbs (thyme, rosemary, sage)2 tablespoons of vegan mayo2 tablespoons of maple syrup1 tablespoon of Dijon mustardA splash of sherry (optional)Salt and pepper to taste1 tablespoon of olive oilPreheat oven to 200°C/400°F (fan/convection setting).Coat tofu evenly with olive oil and sage & onion seasoning on all sides.Place on a lined baking tray and pre-roast for 20-30 minutes until golden.Remove from oven and let cool.In a medium mixing bowl, combine Panko breadcrumbs, fresh herbs, mayo, Dijon, sherry, salt, and pepper. Let sit for a few minutes.Crust each block of tofu with the breadcrumb mixture.Roast for another 20-30 minutes until golden and crispy.GRAVY:1 litre of vegetable broth (25g bouillon dissolved in boiling water)2 tablespoons of Dijon mustard2 tablespoons of maple syrup2 tablespoons of cornstarch mixed with 3 tablespoons water to make a slurryBlack pepper to tasteA cap full of browning gravy sauce (e.g., Kitchen Bouquet)Combine the vegetable broth, Dijon mustard, and maple syrup in a saucepan.Bring to a simmer.Stir in the cornstarch slurry and cook until thickened.Season with black pepper.Add a cap full of browning gravy sauce for color and flavor.Serve hot over the crusted tofu and roasted vegetables.
Seal training on the weekends 💦🦭🐕🦺🥶 Derek Sarno 2024-01-14 | Back with more long videos soon. Enjoying the quiet time with the Princess and she loves the weekend water trips even if it’s freezing outside.
Rockstar Steaks with @tsubbass Derek Sarno 2023-12-31 | Rockstar Steaks to bring 2023 to a close.Hot seared, fire grilled, seasoned or straight up these tender fleshed Lions Mane Mushroom Steaks are the ultimate rockstar dish. Often imitated but never duplicated. What an honor and pleasure to cook with the legendary Rocker and Bassist Tanya O'CallaghanFull recipe and collab episode up on my You Tube now. Many wishes of gratitude and happiness and the causes of happiness to you and yours in the new year. Mushroom grow kit from @marvellousmushrooms HAVE LOOK ONLINE FOR MUSHROOM GROWERS NEAR YOU.#plantbased #newyear #lionsmanemushroom #mushroom #vegan #steak
Raising the STEAKS to rockstar level vegan Derek Sarno 2023-12-28 | We’re making the infamous Lions Mane Steaks for the legendary bassist, Tanya O'Callaghan! Tanya, known for her killer riffs and electrifying stage presence (she’s also never eaten meat) and has travelled across the world to come cook with me. I’m very excited to share how to make the best steaks made from mushrooms and, oh yea, they happen to be vegan. Tanya, whose bass lines are the heartbeat of the anthems we all grew up with and still rock out to is always on tour and we’re happy to have her over for a visit! She has toured, recorded and written with legends such as Whitesnake, Bruce Dickinson (Iron Maiden), Maynard James Keenan (Tool/APC), Dee Snider (Twisted Sister) Steven Adler (Guns N’ Roses) Nuno Bettencourt (Extreme), The Riverdance, The Voice, Orianthi, Michael Angelo Batio, Kevin Godley, Sharon Corr (The Corrs) and David Grey, to name a few. She’s also an animal activist at heart.tanyaocallaghan.comYouTube @tsubbass IG instagram.com/tanyaocallaghan_officialWe wrote the WICKED HEALTHY COOKBOOK available online at all major dealers. Plant Based Culinary Innovation at its finest.LIONS MANE SOURCES marvellous-mushrooms.co.uk grow kits if in the UK. Use code: DEREK15 on any variety to grow yourself.For grow kits or own their own:In the US, look online at HIFIMYCOLOGY, Texas and Southwest – Central Market also sell them in retail.North Spore mushroom on the east coast Far west Fungi or West Coast Fungi on the west coastCleveland Fungi for Central NH Mushrooms & Dunk’s Mushrooms in New England, USA.Small Hold sells Lions Mane Mushrooms in Whole Foods Market Lion's Mane Mushroom SteaksINGREDIENTS:2 to 3 Lion's Mane mushrooms (each the size of a large grapefruit)For the Marinade:1 cup boiling water1 shot red wine (optional)¼ cup olive oil (add more if desired)1 to 3 tablespoons soy sauce2 tablespoons beet powder2 tablespoons sage & onion seasoning blend1 tablespoon granulated garlic1 tablespoon granulated onion1 tablespoon black pepperINSTRUCTIONS:In a large bowl, combine all dry ingredients.Pour in boiling water and wet ingredients. Stir to combine.Gradually whisk in the olive oil to form the marinade. Adjust the quantity of liquids based on the number of mushrooms.Preheat a cast-iron skillet over medium heat until hot, then add a little oil.After marinating, squeeze excess moisture from the Lion's Mane mushrooms.Place the mushrooms in the hot skillet. Use an additional pan to gently press them, applying light pressure. This helps extract excess liquid and sear the mushrooms evenly, creating a flavorful brown crust.Flip the steaks and continue pressing to reach the desired thickness. Repeat as necessary.For an optional smoky flavor, finish the steaks by grilling them over an open fire.Serve with your favorite sauce, we enjoyed these with BBQ sauce and fresh made BBQ Beans.#TanyaRocks #BassLegend #MusicCollab #VeganChef #Steak #LionsManeMushroom
You got this! Derek Sarno 2023-12-22 | POTATO WELLINGTON 🤌🔥.The dish everyone can dig into this and every season. With 3 examples of how to serve right now. Full recipe episode on my YouTube.Appreciate you 🫶#potato #wellington #veglife #veganfood
99% Guaranteed to make dinner special Derek Sarno 2023-12-19 | Guaranteed to elevate any dish this is served in, on its own or paired with breakfast, roasts or Christmas Dinner. Today we take the humble spud to new heights with this POTATO WELLINGTON that is plant based: think rich, savory potatoes mashed with a hint of spice, wrapped in crisp golden pastry, and studded with succulent umami mushrooms. It's a vegan feast for your taste buds sing. We're cooking with soul, transforming the simple into the sublime and making the casual elegant. Join me in the kitchen as we roll up our sleeves and craft this masterpiece, infusing it with passion and a bit of cheeky fun. Because, in this episode, we're not just cooking; we're creating artThat 1.3% in the title are for those that might dislike good food.dereksarno.comGolden Potato WellingtonsYields: 2 Wellingtons (16 portions)Ingredients:2 kg potatoes2 rolls of vegan puff pastry1 stick of vegan butterSalt and black pepper, to tasteA pinch of white pepperOlive oil, as needed2 teaspoons agave syrup500g large button mushrooms, sliced1 teaspoon smoked paprika¼ cup sherry wine (marsala or brandy are also suitable), optional200g fresh greens (stems removed)Instructions:Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely. Mash with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Cool and refrigerate until cold.Steam the greens until wilted, then cool and pat dry with paper towels.In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely.On a baking sheet (floured if needed), roll out the puff pastry. Layer the greens and mushrooms on the pastry. Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Roll the pastry around the potato filling, sealing the edges like a burrito.Mix a little agave syrup with olive oil and brush over the pastry to create a glaze.Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning.Remove from the oven and let cool completely, preferably overnight. Cut into 1-inch portions and serve.Note:To achieve a golden finish, ensure that the Wellingtons are rotated in the oven to allow for even coloring. Letting them cool completely will help set the shape and make slicing easier.
The Double Double Derek Sarno 2023-12-17 | Tastes Like Cheating 🤌 🍔The Double-Double Big Portabella Burger The Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we'll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family. FULL RECIPE on my Youtube and the @MushroomCouncil website. Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course! #ad
Suspiciously Simple Meat Cheats Derek Sarno 2023-12-15 | Double-Double Big Portabella BurgerThe Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we'll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family.Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course!mushroomcouncil.comdereksarno.comDouble-Double Big Portabella Burger(Makes 2 hearty or 4 regular-sized sandwiches)Ingredients:4 medium portabella mushrooms300 g white button mushrooms, thinly sliced300 g Firm tofu (smoked or regular), sliced lengthwise into quarters6 Tablespoons neutral flavored oil2 – 4 Soft buns, ready to be butter toasted3 Garlic cloves, finely minced2 Tablespoons, Vegan Butter 2 tablespoons maple syrup2 Tablespoons Vegan Mayo2 – 3 Tablespoons BBQ Sauce (your favorite kind)1 tablespoon dried sage1 teaspoon granulated onion1 teaspoon black peppersalt to tasteInstructions:Heat a cast iron skillet on medium-high and add about a drizzle of oil to coat the pan until it sizzles when splashed with water. Caution is key here.Place portabella mushrooms gill-side down. Press firmly with an additional cast iron pan or weighted pan, flipping occasionally, until they develop a dense, meat-like texture, adding a drizzle of water now and then to steam them to perfection. This takes a few minutes. Patience yields taste.Near the end of cooking, add the butter pad and cook to melt, then season the mushrooms with granulated onion, sage, salt and pepper. Glaze one side of the mushroom with a drizzle of maple syrup and set them aside on a baking sheet.Warm the oven to 400 F (200 C) using convection settings, or a touch longer if you're baking the old-fashioned way.Use the same pan to cook the white button mushrooms and garlic, pan roasting them for 5 – 10 minutes. Add a splash of water or feel free to add wine or broth here, sear until they're golden brown and form crispy edges, dust with salt and pepper to season.Sear the tofu slabs in the same pan, giving them 2 – 3 minutes on each side to develop a crisp golden exterior. Sprinkle with seasoning, then place them to the baking sheet with the portabella mushrooms.With everything on the same baking sheet place the mushrooms and tofu into the oven for a 10 - 15-minute finale, ensuring everything is piping hot and flavors have melded.While the oven works its magic, butter toast the buns in the pan face down until they’re golden and crisp to your liking.It's time to build your burger masterpiece, stacking ingredients in your preferred order and crowning with a dollop of mayo and a generous drizzle of BBQ sauce.Dive in and savor!
Double THICK & EASY Pizza Derek Sarno 2023-12-08 | GARLIC BREAD PIZZA 2 WAYS AND VEGANWe're slicing through the ordinary with an extraordinary twist on a classic — Garlic French Bread Pizzas, two ways. Crispy, golden edges with a duo of toppings: the creamy, pesto-laden white pizza and the spicy, robust red pizza. All vegan, all flavor. No fuss, just pure culinary craft. With a great way to make that vegan cheese melt with molten hot greatness. Let's bake.dereksarno.comMy Fresh Pesto video: youtu.be/diVM-PcCMwE?si=EKoPCXX4bnFMvqzMFresh Nana’s Red Sauce: youtube.com/watch?v=AVptBvjbtck More about DAIRY referred to in the video:@ed.winters : youtu.be/mZsm2_TdFa0?si=fQcfzM1JdrtzCs9kyoutube.com/watch?v=qXiu2kjQOJw&t=27s@MerleONeal : youtu.be/c0A_r5GJaEE?si=e6bM2Yj2GP3UglrYGarlic Bread Pizzas 2 WAYSIngredients:1 block (450g) extra firm tofu, sliced in half1 large, wide loaf of French bread or similar230ml (approximately 1 cup) olive oilWhite Pizza Toppings:225g extra firm tofu, shaved thin4-5 tablespoons fresh pesto3-4 tablespoons fresh grated garlic in olive oil100g baby spinach (2 large handfuls), wilted and excess water squeezed out1/3 of a leek, sliced into thin rounds1 tablespoon lemon juice1 teaspoon lemon zestFresh cracked black pepper to tasteSalt to tasteRed Pizza Toppings:225g extra firm tofu, shaved thin1 cup tomato sauceSeasoning for Tofu (Sausage-Pepperoni Flavor):2 tablespoons fresh garlic in olive oil1 teaspoon red chili pepper flakes1 teaspoon smoked paprika1 teaspoon Oregano1 tablespoon fennel seeds, crushed1 teaspoon flake salt (use sparingly if fine salt)¾ teaspoon black peppercorns, crushedSalt to tasteFor the Tofu:Slice the block of tofu in half and shave thinly.In separate bowls, combine the respective seasonings listed under each pizza topping category. Mix well and allow to marinate while preparing the rest of the pizza ingredients.The 'Melty Cheese':5 tablespoons Oatly Greek-style yogurt (or any vegan Greek-style yogurt)1 cup vegan shredded cheese (choose your favorite variety)A pinch of saltInstructions:Mix the vegan shredded cheese with the Greek-style yogurt until well combined. Add a pinch of salt if needed.Preheat your oven to 200°C (400°F). If using a convection/fan oven, set to that setting; if not, be aware that baking may take a little longer.Proceed with assembling your pizzas with the toppings as desired.Notes:- Consider adding nutritional yeast to the 'Melty Cheese' mixture for an extra cheesy flavor.- For a crispier base, consider toasting the French bread lightly before adding the toppings.- If the spinach has a lot of water after wilting, squeeze it to reduce the moisture content, so it doesn't make the pizza soggy
Chops and Cutlets from MUSHROOMS Derek Sarno 2023-12-03 | LIONS MANE MUSHROOM SCHNITZEL, BREADED ‘PORK CHOP CUTLETS and APPLE SAUCE. Today we transform the humble Lion's Mane mushroom into a delectable feast that's sure to impress! In this episode, we're cooking up a storm with our Vegan 'Pork Chops' and Apple Sauce, with sweet potatoes, Courgette/Zucchini and baby Spinach.Using my signature technique of perfectly pan-pressing the mushrooms to get that meaty texture, crafting a crispy Panko breadcrumb crust just like the Shake-N-Bake from growing up. With a deliciously spiced apple sauce. Whether you're a seasoned chef or just curious about whole food alternatives, this mushroom recipe is a delightful twist on a comfort classic. dereksarno.comList mushroom growers:U.K. marvellous-mushrooms.co.uk Use CODE: DEREK15 for a discount at check out on any variety.HIFI mycology: Austin, TXNorth Spore Mushrooms, Portland, MaineNH Mushroom, Conway NHWest Coast Fungi, CaliforniaCleveland Fungi, OhioPlease support your local mushroom growers and farmers markets.Vegan "Pork Chops" with Lion's Mane Mushroom and Apple SauceServes: 2Ingredients:For the "Pork Chops":2 Lion's Mane Mushrooms (each the size of a baseball)2 cups Panko bread crumbs1.5 cups Flour1 cup Plant-based milk¼ cup Parsley (dry or fresh, chopped)2 tbsp Maple syrup1 tbsp Vegan mayo or vegan yogurt2 tsp Granulated onion2 tsp Smoked paprika2 tbsp Sage & Onion Blend seasoning (or vegan "pork" seasoning)Salt and pepper, to tasteRice Bran Oil (or any neutral-flavored oil for cooking)For the Apple Sauce:4 medium Granny Smith Apples (peeled, cored, and roughly chopped)¼ cup Water1 tbsp Cinnamon1 tbsp Brown Sugar1 tsp Lemon zest2 tbsp Lemon juiceFor the Sweet Potatoes:2 Large Sweet PotatoesAdditional Maple syrup, salt, black pepper, and fresh thyme for seasoningInstructions:Preheat your oven to 190°C (375°F) with the fan/convection setting on.For the "Pork Chops": Heat a cast iron pan over medium-high heat. Once hot, drizzle oil to coat the bottom of the pan.Place the Lion's Mane mushrooms in the pan. Let them cook for a minute before placing another pan on top to weigh them down, using the pressing technique demonstrated in the video.Flip the mushrooms occasionally, applying different degrees of pressure to expel moisture and flatten them to the desired thickness. Splash water into the pan occasionally to create steam, aiding the cooking process.Once cooked, remove the mushrooms from the pan and set them aside to cool.Breading Station Setup:Prepare three stations for breading:Seasoned flour: Combine flour, granulated onion, smoked paprika, sage & onion seasoning, salt, and pepper.Wet mix: Combine plant-based milk, maple syrup, and vegan mayo or yogurt.Seasoned Panko: Combine Panko crumbs with parsley.Dredge each mushroom cutlet in the seasoned flour, dip in the wet mix, then coat with seasoned Panko crumbs.For the Apple Sauce:In a medium saucepot, combine apples, water, cinnamon, brown sugar, lemon zest, and lemon juice.Cover and simmer on medium-low heat for 30 minutes, stirring occasionally, until apples are fork-tender and break apart easily. Mash or blend to desired consistency.For the Sweet Potatoes:Place sweet potatoes on a baking tray and roast in the preheated oven for 35-45 minutes or until a skewer pierces through easily.Allow the potatoes to cool enough to handle, then peel off the skins.Mash the sweet potatoes in a bowl and season with maple syrup, salt, black pepper, and fresh chopped thyme.To Serve:Plate the breaded Lion's Mane mushrooms alongside the sweet potato mash.Serve with a generous helping of homemade apple sauce.Enjoy your vegan twist on a classic dish!
DREAMY SOUP 🔥 #WFPBNO Derek Sarno 2023-11-30 | Soothe your heart in more ways than one. Welcome to the easiest, chef crafted, real restaurant quality and incredibly inexpensive WFPBNO (Whole Food Plant-Based No Oil) Cream of Mushroom Soup Recipe. It’s the best!
This one soup is all you need Derek Sarno 2023-11-23 | Enjoy a heart-healthy, creamy mushroom soup that's silky soothing and packed with veggies and protein completely dair free and made with whole foods. Super feel good food for what ails you. A simple, chef crafted, expertly designed, and surprisingly affordable recipe and it fits into the Whole Food Plant-Based No Oil (WFPBNO) lifestyle.Cream of Mushroom Soup that's second to none.Ingredients:1230ml (1 litre + 230ml) vegetable or ‘chicken’-flavored broth (low sodium optional)500g brown mushrooms, roughly chopped300g white button mushrooms, roughly chopped1 large potato, cut into large chunks200g cauliflower florets (about 1 ½ cups)1 can white beans, drained and rinsed1 large onion, roughly diced2 celery stalks, roughly chopped5 medium-sized garlic cloves, peeled¾ tsp white peppercorns, ground¾ tsp black peppercorns, groundA pinch of smoked paprika1 cup fresh parsley, chopped1 tablespoon each fresh rosemary, thyme, and sage, choppedSalt and pepper to tasteOptional: Nutritional yeast for garnishInstructions:Heat a large soup pot over medium-high heat. Dry sauté the onions and celery until they start to caramelize, about 3-5 minutes. If they stick, add a small splash of water or broth to loosen them.Add the garlic and ground peppercorns. Stir for a minute until fragrant.Mix in all mushrooms and cover the pot to allow them to sweat, which helps release moisture. After a few minutes, uncover and continue to sauté for another 8-10 minutes until the mushrooms are well caramelized.Stir in the cauliflower, potato chunks, and white beans. Sauté everything together for an additional 3 minutes.Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.Using an immersion or stand blender, carefully blend the soup until silky smooth. If the soup is too thick, add a bit of plant-based milk to reach your desired consistency.Stir in the chopped herbs. Season with salt and pepper to taste. If using, sprinkle in nutritional yeast for added flavor.Let the soup simmer for a few more minutes to meld the flavors. If you’re not serving immediately, allow the soup to cool before storing it in the fridge or freezer.When reheating, add a little plant-based milk if the soup has thickened.Serve hot, garnished with sautéed mushrooms, additional herbs, and a sprinkle of nutritional yeast if desired.Enjoy your homemade cream of mushroom soup with a rustic piece of bread or a crisp salad for a heartwarming meal.
EASY & DELICIOUS THANKSGIVING🔥 Derek Sarno 2023-11-20 | Low Cost One pot Thanksgiving, Christmas or Sunday Roast. Packed with Veggies, Savory tofu for the texture and protein concerned and crunchy sourdough crouton stuffing crust. Everything comes together with a homemade velvety rich shallot mushroom gravy. This pie is a feast of tastes and textures, and I'll walk you through every simple step. FULL RECIPE IS ON The Long version on YOUTUBE NOW. Bon Appetite. #veganthanksgiving
PERFECT family comfort food Derek Sarno 2023-11-18 | The Perfectly easy all in ONE POT, One Love Dinner. Great for everything. Thanksgiving Dinner. Christmas DInner. Sunday Roast, that's Plant Based too. We're making a delicious Vegan Mushroom Shallot Gravy 'Stuffing' Pie, perfect for a one pot Thanksgiving, Christmas, special weeknight or Sunday Roast comforting meal or meal prep. Packed with roasted potatoes, carrots, celery, and onions. Savory tofu for the texture and protein concerned and crunchy sourdough croutons to add that crispiness and flavor we all love. Everything comes together with a homemade shallot mushroom gravy that's velvety rich and full of flavor. This pie is a feast of tastes and textures, and I'll walk you through every simple step. So, preheat your oven, grab your ingredients, and let's get started. Want to work with me or sponsor a video dereksarno.comCheck out the super delicious and convenient products. NO ANIMALS NEEDED needed. wickedkitchen.comYep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8Name placeholder - GRAVY ‘STUFFING’ PIEIngredients:For the Base:4 large White Potatoes, cut into large cubes1, 450g Extra firm tofu, torn into bite-size pieces4 medium Carrots, large diced4 celery stalks, large dice1 Large Onion, large diceLittle Olive OilSmoked PaprikaOnion, GranulatedSalt, crystalsBlack Pepper, ground1 tablespoon Fresh Rosemary, choppedOven Preparation:Preheat oven to 200c / 400f fan/convection.Potatoes:In a large bowl, add potatoes, drizzle of olive oil, season with salt, pepper, granulated onion, smoked paprika, and chopped rosemary. Toss to coat evenly.Spread onto a baking paper-lined baking tray and roast while prepping other veg.Tofu:Place the hand-torn tofu in a bowl, add a drizzle of olive oil and season with sage and onion seasoning. Toss to coat evenly and set aside.Vegetables:In a separate bowl, add carrot, onion, and celery. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.Roasting:Once prepped, remove potatoes from the oven, make room for the tofu and other vegetables, and roast for 20 – 25 minutes until potatoes are fork-tender and all are nicely golden brown.Crouton Stuffing Topper:400g Sour dough loaf bread, cubed or torn into large bite-size pieces¼ cup Olive Oil1 tablespoon Parsley, Dried1 tsp Granulated onion1 teaspoon dried SageSalt & PepperPreparation:In a large bowl, combine bread pieces with olive oil and seasonings. Toss to coat evenly.Spread onto a separate lined baking tray and bake for 10 – 15 minutes until crisp and golden brown.Shallot Mushroom Gravy:6 cups boiling Water¼ - ½ white flour (adjust to desired thickness)3 shallots, toasted & sliced3 – 4 garlic cloves, toasted and minced200g White button mushroom, sliced200g Brown button mushrooms, sliced3 Tablespoons, Plant-Based Butter2 -3 tablespoons Vegan Bouilion (veg or chicken flavoured)¼ cup / 60 ml Dry Cooking Sherry1 tablespoon Fresh Rosemary sprigs, chopped1 tablespoon Fresh Sage leaves, chopped thin2 tablespoons Fresh Thyme, choppedCooking:Heat a medium saucepan over medium-high heat. Sauté mushrooms with butter until golden brown, stirring often.Add shallots, garlic, and herbs, and sauté for 5 more minutes.Stir in sherry, reduce for 2 minutes, then add flour and bouillon. Gradually whisk in boiling water to thicken to a smooth, velvety texture.Simmer and stir for an additional 5 – 10 minutes.Final Pie Assembly:Preheat oven to 185c/350f convection/fan.In a large bowl, combine croutons with two ladles of gravy, toss to coat.In a casserole dish, layer the veg/tofu/potato mixture, then pour over the rest of the gravy, and top with the gravy-soaked croutons.Roast for 15 -20 minutes until a crispy top forms and the dish is heated throughout.To Serve:Serve hot, enjoy, and then take a nap.
HOT SHAVED TOFU a& MUSHROOM 🔥🍄 Derek Sarno 2023-11-16 | HOT🔥Shaved ToFu & ShroomzFor a Super quick Lunch:1/2 block xtra firm tofu, shaved2 large mushrooms, sliced2 thick slices, red onion1 tap Cajun seasoningSalt & pepper to taste 1 bun, toastedVmayoSriracha Sear & sauté the tofu and mushrooms, add Cajun seasoning, top with vegan cheese, add all to a soft squishy bun and enjoy 🔥#hotsandwich #tofu #mushrooms #veglife #dereksarno
The big Quinoa meal Derek Sarno 2023-11-10 | The one Quinoa dish to make for the big meal | Hot or Cold. Today I'm diving into how to make this delicious Herb and Garlic Mushroom Quinoa. It’s nutritious, packed with protein and prepared with meaty mushrooms and the lovable super grain known as QUINOA (Keen-Wah). Once again, I’ve partnered with the Mushroom Council® to bring together this dish that is not only bursting with flavor but also incredibly simple and easy to prepare. Whether you're looking to elevate your holiday spread or master a meal prep that'll save you precious time during the week, this recipe checks all the boxes and has got you covered. It’s quick, delicious, foolproof and guaranteed to satisfy.For more info about how amazing mushrooms are, check out the mushroomcouncil.com website for tons of recipes and cool stats and info on the beloved mushroom.Want to work with me dereksarno.com/. Get in touch :)HERBY MUSHROOM QUINOAIngredients:1 cup (185 g) quinoa, rinsed and cleaned1 1/2 cups (355 ml) water or vegetable broth3 tablespoons (45 ml) olive oil500 g (1.1 lbs.) white button or crimini mushrooms, sliced1/4 cup (60 ml) Marsala wine (optional)200-300 g (7-10.5 oz.) extra firm tofu, diced5 garlic cloves, minced1 medium onion, diced1 celery stalk, diced1 zucchini, diced5-6 fresh sage leaves, chopped1 sprig fresh rosemary, chopped1/2 bunch fresh parsley, chopped2 green onions, thinly slicedInstructions:Preheat the oven to 400 F or 200 C on convection.In a medium sauce pot, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for approximately 10 minutes or until the liquid is absorbed. Turn off the heat, cover fully and set aside for 10 minutes before fluffing.Heat a cast iron skillet over medium heat and add the olive oil. Once hot, add the mushrooms. Allow them to cook without stirring for 2 minutes. Sauté for an additional 5-6 minutes until the mushrooms have browned and have crispy edges. Pour in the Marsala wine and cook for another 2 minutes, allowing it to reduce.Push the mushrooms to one side of the pan. Add the tofu, garlic, onion, celery, zucchini, sage and rosemary. Sauté for 2 minutes, then gradually mix everything together.Spread the cooked quinoa over the sautéed mixture, ensuring an even layer. Transfer the skillet to the oven and bake for 10-15 minutes, allowing the quinoa to toast slightly. Remove from the oven. Stir in the freshly chopped parsley and green onions, season to taste and serve either warm or cold. Enjoy!
Not your usual Saltimbucca Derek Sarno 2023-11-04 | Inexpensive and Easy Celebration Comfort Food with Gravy that everyone can enjoy, vegan / plant based or otherwise. (Gluten Free too)I'm partnering with the Mushroom Council and taking you on a flavorful journey with this Crispy SAGE & ONION PORTOBELLA paired with Sweet Potatoes and a lustrous Shallot Herb Gravy that I’m coining “Coffee Pot Gravy”. Making good use of the coffee maker and using its burner to keep things warm when guests are over. This is a festive season’s flavor triumph. A great Fall/Autumn/Holiday delight. Earthy tones and perfectly crisped Portobello mushrooms meeting the rich sweetness of velvety sweet potatoes, all elevated by a shiny-glassy, aromatic shallot gravy. And for that unexpected twist, we'll be crafting spicy candied pecans, offering a delightful balance of flavor and crunch with just the right kick. So, grab your apron, and let's dive into this culinary masterpiece together!Check out mushroomcouncil.comWant to work with me: dereksarno.comCRISPY SAGE & ONION PORTOBELLA with Whipped Sweet Potatoes and Shallot Herb GravySWEET POTATO MASHERSIngredients:6 medium Sweet Potatoes, peeled and cut into large chunks1 large White Masher potato, peeled and cut into large chunks2 Tablespoons Butter1 teaspoon Fresh Thyme, choppedSalt & Pepper, to tasteInstructions:Boil the peeled potatoes until fork-tender and can easily break apart.Strain potatoes into a colander, reserving the liquid for cooking mushrooms.Add vegan butter, salt, pepper, and chopped fresh thyme to the potatoes.Whip vigorously with a potato masher until smooth. Set aside for service.CRISPY PORTOBELLO MUSHROOM & SAGEIngredients:4 Medium – Large Portobella mushrooms (trim tips and stems for a flat round shape)1 large onion, sliced into 1 cm thick rounds1 teaspoon Butter, vegan3 cups water for boiling3/4 Cup Rice Bran Oil or veg oil for frying4 – 8 Fresh Sage LeavesSalt and Pepper to tasteInstructions:Onions: Melt butter in a hot cast iron skillet. Sear each onion on both sides for 2 minutes to develop color. Set aside.Mushrooms: Boil water in a medium sauce pot. Add Portobella's and boil for 3-5 minutes. Drain, cool, and pat dry. Reserve the boiling liquid for the gravy.Secure a sage leaf on top of each mushroom with some moisture. Dredge in cornstarch.In a skillet, add enough oil to cover the bottom with a bit extra. Fry mushrooms for about 2+ minutes on each side until golden brown.COFFEE POT SHALLOT GRAVYIngredients:5 Shallots, peeled and julienne cut6 -8 cups broth (or reserved liquid from Mushrooms and potato)1 tablespoon vegan butter2 shots of Sherry1 tablespoon vegan bouillon (optional)1 tablespoon corn starch + 3 tablespoons water (for slurry mixture)1 teaspoon black pepper3 Sprigs Fresh Thyme1 Sprig Fresh Rosemary3-5 sage leaves1 cap full of Browning (color) seasoning (optional)Instructions:Heat a sauce pot on medium-high. Sauté shallots until they start to caramelize.Add fresh herbs, pepper, and cook for 1 minute.Add Sherry and reduce for 1-2 minutes.Pour in 6 cups of broth and bring to a boil.Add cornstarch slurry to thicken, simmering to cook off the starch.Optionally, add browning sauce for color, stir, strain into a coffee pot, and keep warm.NINJA STYLE NUTS / SPICY CANDIED PECANSIngredients:2 Cups Pecans or Walnuts3 Tablespoons Agave or maple syrup½ teaspoon CayennePinch of saltInstructions:Preheat oven to 200c/400f (fan/convection).Spread nuts evenly on a parchment-lined baking sheet.Drizzle with agave and season. Heat in 2-3 minute intervals, stirring each time.Remove from heat, allow to cool, and serve.
EASY Weeknight ROAST DINNER and gravy Derek Sarno 2023-11-01 | AMAZING and easy weeknight Vegan friendly ROAST DINNER - and realistic meal prep too. Learn how I make a delicious and hearty - flavor packed weeknight Whole Roasted Dinner with Tofu or use it as a meal prep. Perfect for any occasion! Dive into this step-by-step guide, featuring Dijon Roasted Potatoes and a rich Sherry Onion Gravy. Vegan-friendly and packed with flavors, this dish is a must-try for tofu lovers. Don't forget to subscribe for more easy and tasty recipes! #TofuRecipe #VeganDinner #RoastedPotatoes #SherryOnionGravy https://omni.pet/ Thanks to Omni Pet Food for sponsoring. Receive a 50% off discount on your first order. Use code: DEREK50 Want to work with me dereksarno.comWeek night: WHOLE ROASTED TOFU DINNER WITH DIJON ROASTED POTATOES & SHERRY ONION GRAVYIngredients:300g EXTRA firm tofu150g Firm tofu, cut Hassleback style (optional)4 Large potatoes, cut into large chunks1 Head of broccoli, cut into florets (pre-pack cut ones can be used)1 Onion, julienned2 tbsp Olive oil2 tbsp Dijon mustard¼ cup Sherry (OPTIONAL)2 tbsp Butter2-3 tbsp Instant gravy granules2-3 cups Water (saved from boiling the potatoes and vegetables)5-6 tbsp Sage, Garlic & Onion Seasoning2 tbsp Black pepperSalt, to tasteInstructions:Preheat: Set your oven to 200°C (400°F) FAN/Convection mode. Alternatively, you can use an air fryer.Tofu Preparation: If necessary, gently squeeze any excess water from the tofu. In a bowl, season tofu with sage seasoning and black pepper. Ensure even coating. Place on a baking sheet lined with baking paper and bake for 10-15 minutes.Potato Preparation: In a medium sauce pot, add the potato chunks and cover with water. Bring to a boil for 1-2 minutes. Strain, but save the water. Transfer the potatoes to a large bowl and mix with Dijon mustard for an even coat.Combine and Roast: Remove the tofu from the oven, add the seasoned potatoes, spreading them evenly on one side of the pan. Return to the oven and roast for an additional 10-15 minutes.Broccoli Preparation: Using the same pot in which you boiled the potatoes, boil the broccoli florets in the saved potato water for 1 minute. Strain, but continue saving the water. Transfer the broccoli to the bowl that contained the potatoes and ensure it's seasoned. Then, remove the pan from the oven, make space, and spread out the broccoli. Roast for another 10 minutes.Gravy Preparation: In a small sauce pot, melt butter and sauté the onions until they caramelize and become translucent. Optionally, add sherry and cook for another minute to evaporate the alcohol. Pour in the saved water (about 2-3 cups) and add the instant gravy granules. Bring the mixture to a boil until it thickens. Reduce heat to low and keep warm until serving.Serving: Plate the roasted tofu, potatoes, and broccoli. Drizzle with the sherry onion gravy and serve.
SALT & PEPPER LIONS MANE and TOFU 🔥🌶️ Derek Sarno 2023-10-24 | Better than take away!Crispy, crunchy, chewy, twangy and down right moorish.THIS is freakin-tastic! You can find the full written recipe and video on my You tube 🎥📺#saltandpepper #lionsmane #tofu #vegan #veganchinesefood #wicked
Salt and Pepper Showdown Derek Sarno 2023-10-22 | Skip the takeout and whip up your own Salt and Pepper Tofu & Lion's Mane Mushroom recipe. It's all about that crispy tofu and super meaty and brain boosting lion's mane mushrooms. This isn't just food; it's a flavor adventure.Want to work with me dereksarno.comCheck out our super delicious and convenient Plant based and vegan products. NO ANIMALS needed. wickedkitchen.comYep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8Frankie Ms America Eats https://omni.pet/. Use my 50% off discount code: DEREK50Salt and Pepper Tofu with Lion's Mane MushroomIngredients:2 blocks (150g each) of firm tofu, cut into 1-inch cubes1 large Lion's Mane Mushroom, approximately the size of a grapefruit2 cups of corn starch or rice flour2-3 cups of Rice Bran Oil or Fryer Oil1 tablespoon of black peppercorns, toasted and ground1 tablespoon of white peppercorns, toasted and ground1 tablespoon of pink peppercorns, toasted and ground2 tablespoons of crystal salt, toasted2 bell peppers (multi-colored), thinly julienned3 Birds Eye Chilies, seeds removed, finely diced2 jalapeños, seeds removed, thinly julienned1 large red onion, diced1 teaspoon of Chinese 5 Spice2 tablespoons of sesame oil(Optional: Sichuan Peppercorns)Instructions:Begin by boiling the tofu and Lion's Mane Mushroom in lightly salted water (add 1 teaspoon of salt) for 5 minutes. Drain and allow them to cool. Squeeze the Lion's Mane Mushroom to remove any excess liquid and pat it dry with paper towels. Save the liquid for use in a soup or other dishes.Coat each piece of tofu and Lion's Mane Mushroom evenly with corn starch.In a medium pot or fryer, heat the Rice Bran Oil or Fryer Oil until it's hot, then fry each piece of tofu and mushroom until they turn golden brown. Drain them on paper towels.While the tofu and mushroom are frying, prepare the vegetables.In a hot wok or sauté pan, heat a small amount of oil. Begin by sautéing the julienned bell peppers, Birds Eye Chilies, jalapeños, and diced red onion for a couple of minutes until they start to soften.Add the crispy fried tofu and mushroom to the wok or pan. Sprinkle the toasted and ground black, white, and pink peppercorns, as well as the Chinese 5 Spice, over the ingredients.Stir-fry everything together until well mixed and piping hot. Drizzle with sesame oil for added flavor.Serve your Salt and Pepper Tofu with Lion's Mane Mushroom alongside rice or noodles for a delicious and satisfying meal. Enjoy!
CITY GARDEN COOKING 🔥 Derek Sarno 2023-10-16 | Wicked fun and super chill day cooking with @SpicyMoustache and his garden pizza oven. From plant to pan this was a blast. Full collab episode up on my YouTube now. Thanks Ale for having me round!#garden #veglife #cheflife #veganfood #urbangardening
I cooked a full meal from this small city garden ft Spicy Moustache Derek Sarno 2023-10-14 | I cooked an amazing full, fresh picked vegan / plant based meal in Spicy Moustaches tiny London garden with the master gardener himself. Dive into the heart of London with me as I join forces with the urban farming sensation, Alessandro Vitale, better known as @spicymoustache across social media. Discover the magic of growing delectable food even in the tiniest of spaces. In this episode, we'll harvest fresh produce right from Alessandro's urban garden and experience the joy of cooking with ingredients picked just moments before. We’ll unveil the wonders of his new oven, perfect for on-the-spot cooking.Revel in a day filled with laughter, camaraderie, and the beauty of nature amidst his urban London, tropical jungle. Feast on Lions Mane mushrooms, rustic tomato-garlic roast, and a spontaneous courgette/zucchini dish infused with parsley, garlic, and basil all while cooking outsideA massive shoutout to Ale for welcoming me into his green haven and sharing his bountiful harvest. Join us for an amazing lunch full of ideas and sprinkled with fun unexpected twists and turns!Want to work with me dereksarno.comSUBSCRIBE TO @Spicymoustache on YouTube youtube.com/channel/UCiNqkJzyd_5qNm7jw_FcJqw?view_as=subscriberGrab a copy of his Book spicymoustache.comCheck out our super delicious and convenient Plant based products. NO ANIMALS needed. wickedkitchen.comYep, we have a COOKBOOK: The Wicked Healthy Cookbook google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8GROW YOUR OWN MUSHROOM KITS in the U.K. marvellous-mushrooms.co.uk/. Use code: DEREK15 at checkout on any variety
Creamy Pesto Pasta but better Derek Sarno 2023-10-10 | How to make creamy pesto pasta but better. This deliciously creamy and meaty, dairy free pasta dish is vegan. Dive into today's dish: a creamy Chicken’ Pasta Primavera, but with a twist, no chicken and dairy free—using home grown Lions Mane Mushrooms from a grow kit. This vegan delight blends linguini, fresh veggies like courgette (zucchini) and spinach, aromatic herbs, and a creamy white sauce made from whole food veggies. It's not just pasta; it's an experience and comfort eating at it's finest. If you're curious about how Lions Mane can transform into chicken like strips in this classic dish, or just hunting for the ultimate vegan pasta recipe, you're in the right place. #VeganPasta #LionsManeMushroom #pastaprimavera o Frankie Ms America Eats https://omni.pet/. Use my 50% off discount code: DEREK50o Check out our super delicious and convenient Plant based and vegan products. NO ANIMALS needed.wickedkitchen.como Yep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8o GROW YOUR OWN MUSHROOM KITS in the U.K. marvellous-mushrooms.co.uk/. Use code: DEREK15 at checkout on any varietyChicken’ pasta primavera using Lions Mane Mushroom500g/1 LB Linguini or Fettuccini300 - 500g Lions Mane Mushroom, shredded into chicken size strips200 ml Pesto (from previous video)150g baby spinach 9 a big handful)½ cup White Wine (optional)½ Cauliflower head9 Garlic cloves, toasted, peeled, chopped1 courgette/zucchini, cut into 3cm rounds1 Large Onion, Diced1 Bunch Tender Stem Broccoli/BroccoliniOlive Oil1 Lemon500ml / 2 cups plant based milk3/4 cup Nutritional Yeast2 TBS Vegan Chicken Bouillon/Wicked kitchen Rotisserie chicken flavored seasoning1 TBS Thyme, fresh chopped (1 tsp dried)1 TBS Sage, fresh torn (1 tsp dried)Salt & Black Pepper to tasteMake the Lions Mane strips:In a medium bowl mix 2 tbs of wicked seasoning, with 1 cup of boiling water, add the torn lions mane strips and marinate for 15 minutes before squeezing out excess liquid (save the liquid to use with the cauliflower). Place drier strips in a bowl ready for cooking.Heat a cast iron pan on medium high heat until hot, add a splash of olive oil, add strips and sear. Use the pressing method for best and even results, until golden brown. Remove and set asideMise En Place: In the same hot cast iron, sear the courgette rounds. Remove and set aside in a small bowl- Wilt the spinach, remove and place in strainer until cool enough to ring out the excess liquid. Set aside.- In same hot pan – then toast the garlic for 3 – 4 minutes until skin starts to turn golden brown, remove, peel and chop.Make The Creamy Sauce:In a medium pot add the excess liquid from the lions mane marinade, 2 cups of water and the cauliflower and 3 cloves of garlic, bring to boil and cook cauliflower until fork tender.Strain cauliflower and add water to a large pot we’ll boil the pasta in.In a highspeed blender add cooked cauliflower and garlicAdd nutritional yeast and plant-based milk and blend for 2 – 3 minutes until wicked silky smooth. Set aside. This makes extra for later use too.PASTAIn a large soup pot, add water and excess liquid from cauliflower. Bring to a boil, cook pasta as package directions until al dente. Save a couple cups of the pasta water. Strain and set aside.The FINALE:heat a large pot with a little olive oil, add the diced onions, mushroom strips, garlic and courgette and sauté for 3 – 4 minutes, add a cup of the pasta water, add about 2 -3 cups of the cauliflower cream sauce and heat to a simmer, stirring, then stir in pasta and baby spinach. Mix well to coat pasta evenly.Plate and Serve
Stalks are up 🔝🌿 Derek Sarno 2023-10-06 | It’s time to harvest the basil. Full recipe posted on the long form.
4x BEST ways I use fresh Basil Derek Sarno 2023-10-04 | We’re diving into the world of fresh basil – it's not just for fancy chefs or your grandma's kitchen. Think of basil as the cool, underrated artist of the herb world. From the streets of New York to the vibes of LA, this green legend is making waves in dishes way beyond just pizza or pasta. We're about to unlock some epic culinary hacks and fresh takes with this green gem. Ready to level up your food game and be the unexpected chef among your crew? Let's turn basil into your next secret weapon.Check out our super delicious and convenient plant based and vegan products. NO ANIMALS needed. wickedkitchen.comYep, we have a COOKBOOK THE WICKED HEALTHY COOKBOOK sold on most online sources: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8Find me at dereksarno.comKINDA CLASSIC PESTOIngredients:3 Handfuls Basil, fresh4-5 Garlic cloves, toasted & peeled¾ Handful Pine nuts, toasted1 Handful Olive Oil1 Handful Nutritional YeastSalt, pinchMethod:In a food processor, combine the fresh basil, toasted garlic cloves, toasted pine nuts, olive oil, nutritional yeast, and salt.Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.Taste and adjust seasoning if necessary.Transfer to a jar or container and store in the refrigerator. Use as desired.PISTACHIO PESTOIngredients:2 Handfuls Basil, fresh1 Handful Baby Spinach, fresh4-5 Garlic cloves, toasted & peeled¾ Handful Pistachios, out of shell1 Handful Olive Oil1 handful Nutritional YeastSalt, PinchMethod:In a food processor, combine the fresh basil, baby spinach, toasted garlic cloves, pistachios, nutritional yeast, and salt.Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.Taste and adjust seasoning if necessary.Transfer to a jar or container and store in the refrigerator. Use as desired.BASIL TOMATO ORZOIngredients:1 Cup Dried Orzo Pasta (toast half of it)½ Cup Pine Nuts, toasted10 - 12 Cherry Tomatoes, quartered2 Scallions (Green Onions), finely slicedA handful of Fresh Basil, torn3 – 4 Tablespoons Olive OilPinch of SaltMethod:In a skillet over medium heat, toast half of the orzo pasta until it turns golden brown. Remove from heat and set aside.In a pot of boiling water, cook the orzo pasta (including the toasted half) until al dente.Once cooked, drain the orzo and rinse with cold water to cool it down. Transfer to a large mixing bowl.To the bowl, add the toasted pine nuts, quartered cherry tomatoes, finely sliced scallions, and freshly torn basil.Drizzle with olive oil and toss everything together until well combined.Season with a pinch of salt and give it one final toss.Chill in the refrigerator until ready to serve.PESTO GLAZED TOFUIngredients:1 block (300g) Firm Tofu1 Tablespoon Veg oil (rice bran oil recommended)2 Tablespoons Fresh Pesto1 Tablespoon Vegan Mayo1 – 2 Cherry Tomatoes, thinly slicedCracked Black Pepper, to tasteSalt, pinchMethod:Preheat the oven to 200°C (400°F) using the fan/convection setting.Heat a cast iron pan over medium-high heat until hot.Add the oil, swirling to coat the pan evenly. Sprinkle a pinch of salt over the oil.Carefully place the whole block of tofu onto the hot skillet.Sear the tofu for 3-4 minutes on each side until it has a nice golden crust.In a separate bowl, mix the fresh pesto and vegan mayo to create the pesto mayo mixture.Evenly spread the pesto mayo mixture over the top of the seared tofu, ensuring it doesn't drip down the sides.Place the thinly sliced cherry tomatoes on top.Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the tofu is golden brown and the pesto mayo glaze has set.Remove from the oven, season with cracked black pepper, and serve.
Lions Mane Steak Tips with torn tofu 🔥 Derek Sarno 2023-10-01 | Lions Mane Steak Tips paired with hand-torn tofu and broccoli stir-fried to perfection. Dive into the wicked world of meaty mushrooms made delicious with robust flavors, and the art of creating a meal that's both filling and fulfilling. Check out the full video!
The perfect Date Night in Derek Sarno 2023-09-28 | This is a perfect date night dish. Enjoy the plant based version of a certain PF Chang's Mongolian Beef but better with brain boosting Lions mane mushrooms and hand torn tofu. Much better than eating out. The added medicinal qualities of the Lions mane mushrooms is a bonus. Referenced: THE JUICIEST STEAK (and TIPS) EVERYONE SHOULD KNOW HOW TO MAKE youtu.be/oaARq5qw3jk?si=LA_ry5qdmVWjfRTmO - What I feed Frankie Ms America: Head over to https://omni.pet/ and order yours with my 50% off discount code “DEREK50” – it’s the best decision I’ve made lately! O - WICKED BBQ SAUCE RECIPE: youtu.be/pDCKvT1_qmw?si=85ntfnFLzxBWpDQJO - In the U.K. I grow my own Lions Mane Mushrooms from marvellous-mushrooms.co.uk use CODE: DEREK15 at check for a discount on any variety.O - Want to work or collaborate check out: dereksarno.comMongolian Inspired Lions Mane Steak Tip & Tofu, Veg Stir FryIngredients:226g (1/2 Lb) Lions Mane Mushroom (or substitute with another mushroom). Cut into steak-tip size pieces and marinated. See this video for marination. youtu.be/oaARq5qw3jk?si=SHOr3p-99iz9APFE150g Extra firm tofu, hand-torn into chunks.3 Tablespoons cornstarch (divided 2:1).3 tbsp vegetable oil.1 1/2 tsp chopped garlic.1 tsp slivered ginger.1 tsp toasted sesame oil.1/3 cup low sodium soy sauce.1/3 cup water.1/4 cup dark brown sugar.A handful of chilies or sweet bell pepper, sliced into 1-inch pieces.1 bunch Broccolini or Tender stem broccoli.A handful of green onions, cut into 1-inch pieces.Salt and pepper (to taste).Instructions:In a bowl or resealable plastic bag, combine the mushroom and tofu tips with 2 tbsp cornstarch. Shake to ensure an even coat.Over high heat, warm the vegetable oil in a large pan or wok.Lay the tofu & mushroom in a single layer in the pan. Season with salt and pepper, keeping in mind the sauce's saltiness. Brown each side for 3-4 minutes. If necessary, cook in batches.Transfer the browned mushrooms and tofu to a plate.To the same pan, add broccoli, chilies, garlic, and ginger. Sauté for 30 seconds. Introduce the soy sauce, sesame oil, water, and brown sugar, and let it simmer.Dissolve 1 Tablespoon of cornstarch in 1 tbsp of cold water. Incorporate this mixture into the sauce and bring it to a boil. Allow it to thicken for 30-60 seconds.Return the mushroom and tofu to the pan, add green onions, and toss everything in the sauce. Serve over rice if preferred.
Coconut CURRY that makes you smile Derek Sarno 2023-09-24 | My new favorite curry is made with coconut, corn and then you ask - WTF is “Chana dahl" or "channa dal,"? Well, it's a type of lentil that comes from chickpeas. The chickpeas are split in half, and the outer skin is removed. This leaves you with small, yellowish lentils, which are the chana dal. These lentils are a staple in many South Asian cuisines.Super nutritious, they’re packed with protein, fiber, vitamins, and minerals. Delicious in soups, stews, and curries. Slightly nutty and earthy flavor, and can be cooked to be creamy or slightly firm, depending on how you like it.Made from chickpeas that's good for you and used in lots of yummy recipes. It's a great source of energy, protein and nutrition!wickedkitchen.com Is the company I co-founded with my brother and is a fully plant based / vegan range that puts flavor first! Check out the locator map on the website for where it’s sold.About Frankie Ms America’s din din.. Head over to https://omni.pet/ to give it a try and order yours with my 50% off discount code “DEREK50” – it’s the best decision I’ve made lately! Studies: In vivo model to show amino acids digestibility of plant based dog food diet on par which chicken based control academic.oup.com/tas/article/7/1/txad020/7039700 Dogs fed plant based diets for 12 month period maintain normal clinical parameters (Preprint, peer review process ongoing) biorxiv.org/content/10.1101/2023.02.18.525405v1 Working Huskies thriving on plant-based diets cambridge.org/core/journals/british-journal-of-nutrition/article/an-experimental-meatfree-diet-maintained-haematological-characteristics-in-sprintracing-sled-dogs/49358B7C6F05A5AC042D01E322EB3A0C The genomic adaptation of a dog to a nutritional omnivore nature.com/articles/nature11837?ca_referer=staging.money.com%2Fbest-auto-insurance%2F Soy is digestible source of protein for dogs academic.oup.com/jas/article-abstract/79/8/2162/4683177?login=false Vegan diets palatability on par with meat-based foodsjournals.plos.org/plosone/article?id=10.1371/journal.pone.0253292 THE MAIN EVENT {RECIPE}1 Cup Chana Dahl, Dried (cracked chickpeas)1 300g Tofu, extra firm4 each Fresh Corn on the Cob or 4+ Cups frozen corn1 Large white onion, finely chopped.3 Pac Choi (baby bok choy) chopped.Handful baby corn, each cut in half2 teaspoons Oil ( I used rice bran oil)1 can (size) coconut cream 1 can (size) of coconut milk, unsweetened2 Tablespoons vegan mayo2 limes, juice and save rind3 Thai chili peppers, diced (preferably red for garnish)1 bay leaf Handful of fresh mint (garnish)Handful fresh coriander/cilantro leaves (garnish)Handful fresh basil, picked (garnish)1 teaspoon sesame oil (garnish)Fresh Curry Paste:3 TBS Ginger, chopped. 4 garlic cloves, toasted.2 Chilies, dried, toasted and rehydrated.1 Lime, zested1 Tablespoon Lemongrass, fresh chopped1 teaspoon Turmeric1 teaspoon Palm sugar or sugar1 teaspoon White peppercorns, toasted.1 teaspoon Cumin Seeds, toasted.1 teaspoon, Coriander seeds, toasted.1 Salt, flakes to tasteChana Dahl:Soak the Chana Dahl (cracked chickpea lentils) overnight to help soften if possible. Cook in medium pot, with water to cover, for 30 – 45 minutes until soft and edible. Rinse, strain and save when complete. Discard the cooking liquid.Corn:Remove the corn kernels from the cob. Boil both kernels and cob with 1 litre of water, strain and save the broth and kernels, discard the cobs.Curry Paste:In a cast iron pan toast all the dried spices, chilies (rehydrate in hot water for 5 minutes after) and toast the garlic (with skin on).In mortar and pestle add dry spices and chilies and pulverize first. Add the garlic, chopped lemongrass, lemon rind, turmeric and sugar with a pinch of salt. Pound into a paste and save. Set aside ¾ teaspoon to make the tofu glaze.In a larger pot, add 1 teaspoon oil, the curry paste and heat pot on medium high heat to slowly fry the paste for 2 minutes to cook out some of the rawness and activate the flavours.Add small can of coconut cream and fry another 2 minutes stirring while it cooks to avoid burn spots. Once cooked add chopped onion, Pac choi and baby corn and sauté for 2 minutes.Add corn with broth and cooked Chana Dahl and bring to a low boil.Add lime juice and coconut milk and continue cooking bringing to a light simmer to retain the flavours.TOFU:Preheat oven to 200c / 400f fan/convection. Heat a cast iron skillet with 1 teaspoon of oil on medium high heat. Drain and lightly squeeze tofu to remove excess water, pat dry with paper towel. Sear both sides for 2 minutes to form a crispy crust. Mix together 2 tablespoons of vegan mayo with ¾ teaspoon of the curry paste to form the glaze. Apply evenly to top of tofu. Roast in same pan for 15 minutes.Serve tofu with curry, whie rice and garnish with fresh herbs and extra chopped limes and Sliced chilies
Steak Everyone Should Make #steak #shorts Derek Sarno 2023-09-17 | I’m unveiling all the secrets! All I ask in return is that you tag us and consider inviting me over for dinner if you choose to serve it in your restaurant 😊. Here's your comprehensive guide on transforming your Lion's Mane Mushroom into mouthwatering 'Bleeding Steaks.'I'm thrilled to share three methods I've honed over decades, starting with the ground breaking pressing technique (#Sarnosear) that has now become the go-to method for crafting delectable mushroom steaks. Full episode on my YouTube channel.
How to make the juiciest STEAKS Derek Sarno 2023-09-16 | "Steak Transformation" Unlocked! Dive into the ultimate guide to morphing Lion's Mane Mushrooms into luscious 'Bleeding Steaks.' I'm ecstatic to unveil three expert techniques cultivated over years, featuring the revolutionary #Sarnosear pressing method—now the gold standard for creating exquisite mushroom steaks.Perfect for vegans, the veg-curious, or anyone advised to cut down on meat, this guide is your ticket to fulfilling those deep-seated cravings with whole-food, plant-based marvels: MUSHROOMS.This culinary breakthrough is a game-changer, ready to amaze and inspire. Embrace your inner chef and prepare to impress!In gratitude, we only ask that you mention us and maybe, just maybe, extend a dinner invite if these steaks grace your restaurant's menu 😉.When in the U.K. marvellous-mushrooms.co.uk grow kits. Use code: DEREK15 on any variety to grow yourself.In the US, look online at HIFIMYCOLOGY, Texas and Southwest North Spore Mushroom on the east coastFar West Fungi on the west coastCleveland Fungi for Central US to name just. a few.We wrote the WICKED HEALTHY COOKBOOK available online at all major dealers.The brand Is wickedkitchen.comGrill is Ovo KamandoButcher block I found on Etsy.Knives: Shun and NamekoLions Mane Mushroom1. Press method: press first to shape then marinade and cook to finish2. Raw method: marinade first, pressing while marinading and press while cooking3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking Marinade:1 cup boiling water2 shots Red Wine1 Shot Olive Oil1 shot Soy Sauce 2 Tablespoons Beet Powder2 tablespoons Fresh Thyme, chopped1 Tablespoon Garlic, granulated.1 Tablespoon Onion, granulated.1 tablespoons Black PepperAdd all dry ingredients to a large bowl then add boiling water and wet ingredients and whisk together.Choose a method shown or try all three for yourself. Let me know how it goes.Cheers,d
Epic Sliders 6 Ways Derek Sarno 2023-09-14 | Grilled Portabella Sliders 6 Amazing Ways!Mouthwatering, restaurant quality Portobello Mushroom sliders, celebrating their meaty, umami-rich qualities. You can prepare each distinct flavor profile individually, offering flexibility and customization. This guide takes you through the entire process, from cleaning and roasting to seasoning and grilling, to create a symphony of flavors and textures. These sliders are perfect for barbecues and cookouts, and they can elevate catering and restaurant menus. With these tips and techniques, you'll craft exceptionally delicious Portobello sliders.Sponsored by mushroomcouncil.com/recipes/portabella-mushroom-sliders-6-ways00:00 IntroO0:25 First Roast00:54 Seasonings02:28 Quickest Pickles03:00 NACHO Inspired Dressing03:30 Garlic Spinach Dressing 04:22 Italian Pesto Dressing04:58 Curry Mayo05:08 FAST Cole Slaw06:33 STEAKY 06:40 BBQ 06:44 CURRY 06:50 NACHO 06:56 ITALIAN07:00 PORKYGrilled Slider Assortment (Makes 12 Sliders)Ingredients:12 Portabellas (2 per flavor)Olive oilSea Salt flakesInstructions:Preheat the oven to 200°C/400°F with convection setting.Clean Portabella mushrooms by gently brushing off debris and trimming stems.Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.BBQ-SEASONED with Quick PicklesIngredients:2 Portabella Mushrooms (roasted)2 Medium Soft Buns (toasted)2 tbsp Mayo2 tbsp BBQ Sauce1 Small Red Onion (thinly sliced)For Quick Pickles:¾ Large Cucumber (thinly sliced rounds)2 tbsp Vinegar1 tsp Agave nectar or powdered sugar1 Bird's Eye Chili (finely chopped)Instructions:Marinate/Season: Drizzle roasted Portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.Grill mushrooms until tender. Toast buns on the grill.Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird's Eye Chili. Marinate for 15 minutes.Assemble: Spread mayo and BBQ sauce on buns. Place grilled Portabella, red onion, and quick pickles on buns.CURRY INSPIRED Ingredients:2 Portabellas (roasted and seasoned)2 Medium-Size Soft Buns (toasted)2 tbsp Non-Dairy Greek Yogurt4 tbsp Masala Curry Blend Seasoning3 tbsp Mayo1 Red Onion (thinly shaved)2 Tomato Slices1 Handful Alfalfa SproutsInstructions:Season Portabellas: Combine roasted Portabellas with yogurt and curry blend seasoning. Grill and toast buns.Prepare Dressing: Mix mayo with 2 tbsp of curry seasoning.ITALIAN INSPIRED Ingredients:2 Portabellas (roasted and seasoned)2 Medium-Size Soft Buns (toasted)1 tbsp Olive Oil1 tbsp Italian Seasoning Blend1 tsp Granulated Garlic1 Handful Arugula/RocketPesto Mayo Dressing:3 tbsp MayoSmall Handful Fresh Basil1 tbsp Toasted Pine Nuts1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)1 Toasted Garlic CloveSalt to tasteInstructions:Season Portabellas: Combine roasted Portabellas with Italian seasoning and granulated garlic. Grill and toast buns.Prepare Dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.STEAK SEASONED Ingredients:2 Portabellas (roasted and seasoned)2 Medium-Size Soft Buns (toasted)2 tbsp Steak Blend Seasoning2 tbsp Mayo1 tsp Black Pepper1 Garlic Clove (toasted and peeled)Small handful of Baby Spinach (wilted)1 Small Red Onion (shaved super thin)2 Slices TomatoInstructions:Drizzle olive oil, add Steak Blend Seasoning and black pepper. Grill and toast buns.Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.PORKY SEASONED Ingredients:2 Portabellas (roasted and seasoned)2 Medium-Size Soft Buns (toasted)¼ Cabbage (shaved for coleslaw)1 Small Carrot (grated)3 tbsp Mayo2 tbsp BBQ Sauce3 tbsp Vinegar1 tsp Dijon Mustard1 tsp Agave or powdered sugar1 tsp Celery SaltInstructions:Season Portabellas: Drizzle olive oil, add BBQ Blend Seasoning. Grill and toast buns.Coleslaw Topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.NACHO INSPIRED PORTABELLA SLIDERSIngredients:2 Portabellas (roasted and seasoned)2 Medium-Size Soft Buns (toasted)6 Corn Tortilla Chips6 Pickled Jalapeno Slices2 tbsp Jalapeno Pickle Juice1 tbsp Olive Oil1 tbsp Cumin1 tbsp Chili Powder1 tsp Coriander1 Red Onion (thinly shaved)2 Tomato Slices1 Avocado (sliced)Instructions:Season Portabellas: Drizzle olive oil, add Cumin, Chili Powder, and Coriander. Grill and toast buns.Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and Portabella.
The Greatest ALL-NATURAL whole food Sausage Derek Sarno 2023-09-06 | We're making this whole food, Plant Based Indulgent, full fat and irresistible Spicy Pork' Sausage (made from Lions Mane Mushroom) and Quick Tofu Pizza -QUICHE - the perfect blend of savory goodness. No more bland meals, it's time for flavor to enter the house! #PlantBased #Vegan #DeliciousRecipes #FlavorfulCooking #InnovationInspired by @JKenjiLopezAlt one of his YouTube videos. I hope to meet him one day.U.K. Mushroom Kit from marvellous-mushrooms.co.uk use the code DEREK15 at the online checkout for a discount on any of the grow kits. @MarvellousmushroomsThe Wicked Healthy Cookbook can be found at all major online distributors Got questions about Plant Based? watch gamechangersmovie.comRECIPE DEVELOPMENTSpicy Pork Sausage with Lions Mane Mushroom R&DIngredients:For Lions Mane Mushroom:Lions Mane Mushroom the size of a grapefruit1 tablespoon Fennel Seeds, toasted and ground1 tablespoon Coriander Seeds, toasted and ground1 tablespoon Black Peppercorns, toasted and ground2 Dried Birds Eye Chilies, toasted and ground2 Garlic Cloves, toasted and ground1 tablespoon Beet Powder1 tablespoon Granulated Onion1 teaspoon Dried Sage1 teaspoon Smoked Paprika1 teaspoon Granulated SugarA pinch of saltInstructions:In a medium mixing bowl, finely shred and chop the Lions Mane Mushroom to create a mixture with different textures.Add the toasted and ground fennel seeds, coriander seeds, black peppercorns, dried birds-eye chilies, garlic cloves, beet powder, granulated onion, dried sage, smoked paprika, sugar, and a pinch of salt to the mushrooms.Add a small amount of boiling water to saturate the mixture, then mix everything together thoroughly. Allow it to sit for 10 minutes.Squeeze out any excess liquid from the mushroom mixture.Form small sausage-shaped portions from the mixture, then place them on a pizza or tart.Quick Tofu Quiche:Ingredients:300g firm TofuGround Lions Mane Sausage (prepared from the above recipe)6 Cherry Tomatoes8-10 pickled jalapeno slices2 tablespoons Vegan Mayo1 sheet Vegan Raw Puff Pastry1 tablespoon Turmeric1 tablespoon Black Pepper1 teaspoon Black Salt (also known as eggy salt)1 teaspoon Vegan Butter (room temperature)Instructions:Preheat your oven to 200°C (400°F) with fan/convection mode.In a large bowl, crumble the tofu, then add the vegan mayo and seasonings. Mix everything together until well combined.Fold the outer edges of the puff pastry in by 1 cm all around and use a fork to crimp them to help them stick down. Rub a thin layer of vegan butter onto the edges to achieve a golden-brown crisp.Spread the seasoned tofu mixture evenly onto the prepared puff pastry.Scatter the ground Lions Mane Sausage over the tofu mixture.Slice the cherry tomatoes and place them on top, along with the pickled jalapeno slices.Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the filling is set.
I could eat these grilled mushrooms everyday Derek Sarno 2023-08-31 | In this episode we’re making the most delicious bbq plate with everyday mushrooms. Hitting the criminis and pushing some white button mushroom boundaries on the grill. Whether you're a mushroom aficionado or simply seeking a whole food and flavorful meal, or a fun meal prep, this recipe has it all. Experience a fusion of flavors with our Grilled Mushroom Skewers and Power Packed Lentils recipe. Discover the savory satisfaction of Steaky Mushroom Skewers, the smokey allure of seared white button mushrooms on the grill, and the delightful juicy savor of BBQ Zucchini. Dive into the warming embrace of these Green Speckled Lentils, accompanied by the kick of Garlic Chili Kale. Follow along as I guide you through crafting this culinary masterpiece that's sure to delight tastebuds. Recipe: mushroomcouncil.com/recipes/grilled-mushroom-skewers-and-smokey-buttons-with-power-lentils-and-garlic-chili-kale sponsored by the Mushroom Council. Mushrooms used:White Button mushroomcouncil.com/mushroom-101/varieties/white-buttonCrimini mushroomcouncil.com/mushroom-101/varieties/crimini00:00 Intro01:39 Lentils03:17 Mushroom Skewers04:20 Smokey Button Mushrooms04:41 BBQ Zucchini07:55 Garlic Chile Kale09:48 BONUS Meal Prep{RECIPES} @MushroomCouncil Grilled Mushroom Skewers and Smokey Buttons with Power Lentils and Garlic Chili KalePower Packed Lentils:Ingredients:3 Cups Water1 Cup Dried Green Speckled Lentils (brown or black may also be used), rinsed1 White Onion, Large, diced1 Celery Stalk, diced1 Carrot, diced3 medium potatoes, diced1 Bunch Parsley, chopped4 Garlic cloves, minced1 TBS Cumin1 TBS Coriander1 TBS Smoked Paprika1 TBS Black Pepper grinds1 tsp Salt, flakes1 tsp Chili flakes1 Bay leafInstructions:In a medium-size sauce pot, heat over medium-high heat until hot.Add the diced onion, celery, carrot, and minced garlic. Sauté for 1 - 2 minutes.Stir in the cumin, coriander, smoked paprika, black pepper, salt, and chili flakes. Mix well.Add in the rinsed, dried lentils and water. Also, add in the diced potatoes.Bring the mixture to a boil for a few minutes, then reduce the heat to simmer.Stir often and cook for roughly 15 - 20 minutes until the lentils are soft and the potatoes are tender.Season to taste with additional salt and pepper if needed.Before serving, stir in the freshly chopped parsley.Steaky Mushroom Skewers:Ingredients:20 medium-size or 485g crimini mushrooms, stems removed (save for garlic chili kale)2 TBS Steak Flavored Seasoning (your favorite blend)1 tsp cooking oil1 tsp olive oilSalt & Pepper, to tasteInstructions:Preheat your grill or heat a cast iron pan or skillet on medium-high heat.Oil the pan.Thread the mushrooms onto skewers.Sprinkle the steak flavored seasoning, salt, and pepper over the mushrooms.Place the skewers on the hot pan or grill.Optionally, place another weighted pan gently on top of the skewers to draw out moisture and create more surface area for grilling.Cook on both sides for several minutes until nicely charred and cooked through.Remove from the pan or grill and set aside.Smokey Grilled Sliced Button Mushrooms:Ingredients:300g Medium size White Button mushrooms, sliced2 TBS Pork flavored seasoning blend (your favorite kind)3 TBS Olive Oil1 tsp cooking oilSalt & Pepper, to tasteInstructions:In a large bowl, mix the sliced mushrooms with olive oil and the pork flavored seasoning blend.Allow the mushrooms to marinate for 10-15 minutes.Preheat your grill and place a cast iron pan on it until hot.Add the cooking oil and then the marinated mushrooms.Sear and sauté the mushrooms for several minutes until they are charred and flavorful.BBQ Zucchini:Ingredients:1 large zucchini or several small ones3 TBS BBQ Seasoning Blend (your favorite kind)1 TBS olive oilInstructions:Slice the zucchini lengthwise and then into roughly 3-inch chunks.In a large bowl, toss the zucchini chunks with olive oil and the BBQ seasoning blend.Grill the zucchini on both sides until they are crispy, charred, and cooked through.Garlic Chili Kale:Ingredients:1 Bunch Kale, cleaned and stems removed4 Garlic cloves, choppedHandful of Fresh Parsley, chopped(Mushroom stems from above)1 TBS Olive Oil1 tsp chili flakesSalt and pepper to tasteInstructions:Blanch the kale: In a large bowl or sauce pot add cleaned and shredded kale and add enough boiling water to cover. Let sit for a minute until wilted. Drain and let drip dry until ready to sauté.Heat olive oil in a pan over medium heat.Add the chopped garlic and chili flakes. Sauté for a minute until fragrant.Add the leftover mushroom stems and sauté for a few minutes until they soften.Stir in the cleaned and chopped kale leaves.Cook until the kale is wilted and tender.Season with salt and pepper to taste.Mix in the fresh chopped parsley before serving.#Mushroom101 #Mushroomgrilling #GrilledMushrooms
Soup so good I use it to reset Derek Sarno 2023-08-29 | In this episode I’m sharing some key Whole Food Plant Based No Oil techniques #:WFPBNO - I make this often and it truly helps me hit the reset button when it comes to healthy eating that DOESN’T SUCK. It’s something I make when feeling run down. Super nutritious, great for my gut and makes me feel 100% better and it’s healthy and tastes AWESOME!Prepare to be amazed by how delicious this Super Green Broccoli & Veg Soup is – a culinary delight actually; that not only satisfies my taste buds, and trust me I have picky ones, but also nourishes my body and gut from within. Packed with vibrant greens like broccoli, peas, zucchini and yes even kale. This soup is a nutritional and filling powerhouse. In today's video, we're unveiling the secrets behind this incredible recipe that's bursting with flavor and nutrients. Whether you're craving a fresh start OR end to a week or simply seeking a bowl of pure, wholesome feel good - goodness, this soup has got you covered and checks all my boxes. Get ready to dive into a bowl full of vibrant wellness magic Check out our super delicious and convenient Plant based and vegan products. NO ANIMALS needed.wickedkitchen.comYep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8NAKANO Knives : https://nakano-knives.com/?utm_source... USE CODE: DEREKSARNO00:00 Intro00:47 Three Part Breakdown00:30 Prep & Steam Sauteing04:04 Seasoning, Roasting & Souping06:17 Combining & Serving07:42 coming to the finaleSuper Green Creamy BROCCOLI SoupServings: 4Ingredients:2 medium-sized potatoes, cut into bite-sized cubes1 large (or 2 smaller) zucchinis/courgettes, diced large1 head of broccoli1 cup peas (frozen or fresh)1/2 bunch of fresh kale, shredded into large chunks1 onion, diced3 celery stalks, diced large2 cups plant-based milk4 garlic cloves, peeled1.5 liters vegetable broth1 tablespoon Dijon mustard2 bay leaves1 to 2 tablespoons fresh thyme, picked (or choose from options like oregano, sage, dill, or basil)1 tablespoon granulated garlic1 tablespoon granulated onion1 tablespoon black pepper1 teaspoon smoked paprika1 bird's eye chili, for garnish (optional)Salt, to tasteInstructions:Begin by blanching the potatoes: Place the cubed potatoes in a small sauce pot, cover them with water, and heat over medium-high heat. Bring to a boil and let them blanch for 4 to 5 minutes, until they're al dente (fork-tender). Drain the potatoes, but save the hot liquid for blanching the broccoli later.Prepare the broccoli and kale: Separate the florets from the broccoli stem. Trim and discard the outer stem, but keep the rest. Chop the stem and place it in a bowl along with the diced onion, celery, and zucchini, which will be sautéed. Trim the larger stalky parts of the florets and add them to the same bowl. Set aside the florets for later. Blanch the trimmed florets in boiling water and set them aside to roast along with the potatoes. Shred the kale into large chunks.Sauté the vegetables: Heat a large soup pot over medium-high heat. Add the chopped onions, celery, and broccoli stems, and sauté them for 2 minutes without using any oil. Add a splash of water or broth along with the garlic cloves. Steam-sauté for an additional 2 to 3 minutes.Roast the potatoes and broccoli: On a parchment-lined baking sheet, place the blanched and drained potatoes. Season them with pinches of smoked paprika, onion and garlic granules, and Dijon mustard. Stir well to ensure even coating, then roast in a preheated oven at 200°C/400°F (fan) for 10 minutes. After 10 minutes, add the broccoli florets to the baking sheet and roast for an additional 8 to 10 minutes.Add kale, peas, and plant-based milk: When you're ready to blend the soup, add the shredded kale, peas, and plant-based milk to the sautéed vegetable mixture in the soup pot. Let them simmer together for a few minutes until the kale is tender.Prepare the soup base: Pour the vegetable broth into the pot and bring it to a boil for 2 minutes. Reduce the heat to a simmer and let it cook for 5 to 8 minutes. Remove from heat, take out the bay leaves, and carefully transfer the vegetable soup mixture to a blender. Alternatively, use a stick blender.Blend and serve: Blend the soup until smooth and creamy, incorporating the added kale and peas.Serve: Ladle the soup into bowls. Serve with the roasted potatoes and charred broccoli florets. If desired, garnish with a bird's eye chili for an extra kick. Remember to season with salt to taste before enjoying.Thank you for watching.
Endless crispy tofu toppers Derek Sarno 2023-08-24 | Let’s elevate the breakfast/lunch game with these Savory Tortillas using marinated shaved Tofu, Mushroom & Spinach! We’ll indulge in flavor-packed adventure with tender, marinated tofu as it meets golden-brown button mushrooms and vibrant baby spinach. A dash of vegan cheese adds a creamy twist that'll keep you craving more. From searing mushrooms to crisping tofu, each step is a journey. Crafting these tortillas is a breeze, and the optional toppings you can add are endless as you make these your own and take this dish to new heights.Savory Tortillas with Tofu, Mushroom & Spinach (Breakfast, Lunch or Dinner)Ingredients:2 (6-8 inch) tortillas150g extra firm tofu (about half a block), thinly sliced150g brown button mushrooms (a handful), slicedHandful of baby spinachSmall handful of shredded vegan cheeseOlive oilSeasonings:1 tsp cracked black pepper½ tsp turmericPinch of granulated onionPinch of granulated garlicPinch of chili flakesPinch of black saltOptional Garnishes:Diced green onionSrirachaAvocadoInstructions:In a mixing bowl, gently toss the thinly sliced tofu with a drizzle of olive oil, turmeric, chili flakes, granulated garlic, and granulated onion until each slice is evenly coated. Set aside.Heat a skillet over medium-high heat. Add a touch of cooking oil to the skillet and arrange the sliced mushrooms in a single layer. Sear and sauté the mushrooms for a couple of minutes until they develop a golden-brown hue around the edges. Push the mushrooms to one side of the skillet.On the other side of the skillet, add the seasoned tofu slices. Cook for a few minutes until the tofu edges become delightfully crispy and golden. For a delightful eggy note, sprinkle a pinch of black salt over the tofu. Stir frequently to ensure even cooking.Once the mushrooms and tofu are cooked to perfection, transfer them to a plate.In the same skillet, place a generous handful of baby spinach. Stir and gently heat the spinach until it wilts. If needed, introduce a bit more olive oil and a pinch of salt to enhance the flavors. Transfer the wilted spinach to the plate with the cooked tofu and mushrooms.Turn off the skillet's heat. Warm the tortillas in the skillet for a brief moment.To craft the tortillas, distribute the cooked tofu, mushrooms, and spinach evenly over each tortilla. Sprinkle a modest portion of shredded vegan cheese on top.Cover the skillet with a lid to allow the vegan cheese to melt gracefully for approximately one minute.For an extra touch, adorn the tortillas with diced green onion, a drizzle of sriracha, and slices of creamy avocado.#vegan #easymeal #tostadas
The Best Enchiladas Hoisin Style Derek Sarno 2023-08-22 | Today, we're diving into a delicious fusion of flavors that will blow your mind - Hoisin Mushroom Enchiladas with a Wasabi Mayo! Straight from @SpicyMoustache Urban Garden in London.This is part of a full episode on the growing of the mushrooms on his YouTube. Shot by Alessandro of @SpicyMoustacheMushroom grow kits by Urban Farm It in the UK urban-farm-it.com/?gclid=Cj0KCQjwuZGnBhD1ARIsACxbAVj7WzuwTgue9e90Hi_ii4ir4wgSuT50mygEPPLz7tggrbVtZkmlhq4aAhqKEALw_wcBHoisin Sauce:10 T Brown Sugar 3 T Soy sauce2 T Dark Soy3 T Rice vin3 T Sesame Paste/Tahini4 T Vinegar, Rice1 T Fermented soybean paste2 tsp Sesame oil1 tsp 5 spice1 tsp chili flakes4 Garlic, cloves grated1 T Corn Starch/Flour1 Cup/230ml WaterWasabi Mayo:1 Cup Vegan mayo2 T water1 T Wasabi PowderMushrooms:1 Lbs or 2 kg Variety of mushrooms (Yellow & brown oyster, King and shiitake)6 in/15 cm soft tortillas1 TBS of Chinese 5 Spice1 tsp Garlic Granulated1 tsp Onion Granulated5 TBS Neutral flavored oil2 TBS Sesame oilSort and clean any soiled mushrooms, add to large bowl and toss with oil and seasoning.Spread out evenly onto baking sheet(s) and roast at 200c/400f fan for 30 minutes or until crispy. They will shrink down a lot. Once cooked add to bowl, toss with enough Hoisin to coat all the mushrooms. Add roughly 3 TBS of mushroom mix to each torilla, wrap and fold then add to casseraole pan side by each until full. Brush with sesame oil and back for 15 mins at same oven temp as above. Serve with wasabi mayo, extra hoisin, chopped cucumber and green onion.
LATE NIGHT VEGAN EATS 🔥 Derek Sarno 2023-08-21 | From the bustling streets of London to the comfort of my own kitchen, I’m bringing you along for a late-night munchies escapade that's nothing short of epic. 1 pack Spinach Garlic ravioli, Wicked KitchenBoiling water1 can white beans½ cup Plant based milk1 TBS Greek Style Yogurt, Vegan (Oatly)1 TBS olive oil2 Garlic, cloves, minced2 Green Onion, sliced1 TBS Fresh DillSalt & Pepper, to taste#shorts #vegan #munchies
Dinner in minutes Derek Sarno 2023-08-18 | What I made for LATE NIGHT MUNCHIES as a Vegan Chef. Indulge in the ultimate late-night culinary adventure with me as I satisfy my post-London cravings with the mouth-watering and super easy whip up with the Wicked Kitchen Ravioli! On this delicious journey as we dive into the world of plant-based delight, savoring every bite of these delectable ravioli pillows stuffed with garlic and spinach tantalizing flavors. From the bustling streets of London to the comfort of my own kitchen, I’m bringing you along for a late-night munchies escapade that's nothing short of epic. Treat your taste buds to a symphony of tastes and textures, all while experiencing the convenience and goodness of Wicked Kitchen's innovative plant-based creations. Don't miss out on this savory adventure.wickedkitchen.com For when you don’t have time to cook or just want to enjoy some kick ass plant based treats – We got you covered. Knives: nakano-knives.com/?utm_source=influencer&utm_medium=influencer&utm_campaign=dereksarno+W4PYQO USE CODE: DEREKSARNOINGREDIENTS1 pack Wicked Kitchen Spinach Garlic ravioli Boiling water1 can white beans½ cup Plant based milk1 TBS Greek Style Yogurt, Vegan (Oatly)1 TBS olive oil2 Garlic, cloves, minced2 Green Onion, sliced1 TBS Fresh DillSalt & Pepper, to taste#veganchef #latenight #eats #munchies #fastfood
Birthday treats Derek Sarno 2023-08-15 | Let’s celebrate my best friend, Frankie’s (Miss America’s), 3rd Birthday with these delightful and perfect homemade Banana Peanut Butter Cupcakes (Pupcakes) that are so easy to bake, even I did it! Indulge in the perfect blend of banana bliss and a touch of smooth organic peanut butter goodness, topped with a creamy luscious dairy-free yogurt and maple syrup frosting. These mouth-watering treats are not only a taste sensation, they’re also a healthy choice, wicked easy to make and fun to share. Join the party and learn how to make these irresistible vegan and wholesome cupcakes with me, that combine flavors that dogs love too and there’s fun in every bite! PUPCAKES FOR THE QUEEN | VeganBanana Peanut Butter Cupcakes for Frankie’s 3rd BirthdayCake:1 ½ cups Organic Whole Grain flour1 tsp baking soda1 tsp cinnamon½ tsp baking powderPinch of salt¼ cup melted coconut oil, cooled½ cup ripe Banana (about 1.5 bananas)2 tbsp Organic Peanut Butter, Smooth½ cup Oat milk1 tsp apple cider vinegarFrosting:⅔ cups plain dairy-free yogurt¼ cup maple syrup1 tbsp peanut butterInstructions:Preheat oven to 350°F (175°C).In a bowl, mix flour, baking powder, salt, baking soda, and cinnamon.Melt coconut oil and let it cool.In a separate bowl, combine banana, peanut butter, oat milk, maple syrup, and vinegar.Mix wet and dry ingredients thoroughly, adding coconut oil last.Grease pan with coconut oil and pour batter in.Bake for about 30 minutes until dry inside.Let cake cool.Mix yogurt, 1 TBS of the peanut butter and maple syrup for frosting – place in refrigerator to chill for 20 minutes. Spread yogurt frosting on cooled cake.#vegan #pupcakes #dog #puppy #cupcakes
A simple breakfast I eat all the time Derek Sarno 2023-08-11 | Get Ready for a Breakfast Sensation that is simple and I make all the time. These HOT, Easy, CHEAP, and Dirty SANDWICHES are completely whole foods and plant based. I’m sure you’ll be able to figure out the oil free version easy enough if so desired but for now we’re going for full on, and it’s still healthier than it’s fast food animal equivalents.This morning’s masterpiece is not only sizzling hot but also unbelievably easy on your wallet and your taste buds. Introducing a breakfast creation that's as delightfully messy as it is mouth-wateringly delicious. Don't miss out on the WFPB (Whole Food Plant-Based) magic that's about to unfold!RECIPE:HOT Delicious, Easy and CHEAP SANDWICHES | WFPB BreakfastEggy Tofu and Portabella ‘Sausage Patties’ on English MuffinsYields: 2 SandwichesIngredients:1 block (300g) of Tofu, sliced in half lengthwise2 Portabella Mushrooms2 English Muffins, whole wheat2 Slices, Vegan Cheese (optional)2 TBS of Butter (optional)1 tsp of Fennel Seeds1 tsp of Smoked Paprika1 tsp of Black Pepper½ tsp of Chili Flakes½ tsp of Salt½ tsp of Granulated Onion½ tsp of Black SaltInstructions:Prep the English Muffins:Split the English muffins in half and spread butter on each side.Grill the muffins until they turn golden brown. Set aside.Prepare the Seasoning Mix:Grind the fennel seeds, smoked paprika, chili flakes, and salt using a mortar and pestle.Heat a cast iron skillet over medium heat and add a small amount of oil.Cook the portabella mushrooms for about 2 minutes on each side until they're heated through. Remove them from the skillet and place them in a small bowl.Coat the mushrooms evenly with the prepared sausage-flavored seasoning mix. This step can be done a day in advance to enhance the flavor overnight.When you're ready to assemble the sandwiches, reheat the cast iron skillet and sear the seasoned portabella mushrooms on each side until they're hot.Make the Eggy Tofu:In the same hot cast iron skillet, sear each side of the tofu slices for 2-3 minutes or until they turn golden.Sprinkle the granulated onion and black salt over the tofu slices.If desired, add cheese on top of the tofu and cover the skillet briefly to melt the cheese.Assemble the Sandwiches:Place the seared tofu slices on the grilled English muffin halves.Top the tofu with the seasoned portabella mushrooms.Enjoy:Your delicious and satisfying Eggy Tofu and Portabella Sausage Patty Sandwiches are ready to be enjoyed as a hearty plant-based breakfast!These sandwiches are a perfect combination of flavors and textures, all while being easy on your wallet and your time. Give them a try and savor the goodness!
