Derek Sarno
This mystery ingredient is revolutionizing plant based
updated
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.com
Chicken' Noodle Soup: youtu.be/7AU-e5Oif6I?si=annkGCB4nEmmENPs
Shot by Ira Chute http://www.highway93.com
This mouth-watering recipe is sure to make any day of the week, lunch or dinner feel special especially on Mushroom Monday's
Work with me dereksarno.com
* Blazing Beast Homemade Seasoning Blend youtu.be/MAF0WXkZnVU?si=RQw_nw6Uy-jhTwfi
Grilled Portabella Cheesesteak Sandwich
Ingredients:
4 large Portabella mushrooms, sliced
1 red bell pepper, cut into rounds
1 green bell pepper, cut into rounds
1 medium red onion, cut into rounds
3 small cloves of garlic
2 tablespoons of fresh parsley
4 tablespoons of olive oil, divided
6 slices of vegan cheese
1 14-inch sub roll
1 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) Optional
Heat 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.
Check out the full video for detailed recipes.
Want to work with me: dereksarno.com
The BEAST seasoning blends:
GARLIC & HERB:
Yeast: 3 cups
Garlic Powder: 2 TBS
Garlic (Granules): 2 TBS
Salt: 1 TBS
Black Pepper: 1 TBS
Parsley: 2 TBS
Rosemary: 1 TBS
Sage: 1 tsp
Pinch 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
- Starch
RANCH
Nutritional Yeast: 2 cups
Garlic Powder: 1 TBS
Onion (Onion Granules): TBS
Onion Powder: TBS
Parsley: TBS
Dill: TBS
Thyme: 1 tsp
Salt: about 1 tsp
Pinch starch
BLAZIN 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/2g
FOWL BEAST = ROTISSERIE Blend
3 cups Nutritional Beast
Onion gran2 tbs
Garlic gran 2 tbs
Salt 1 tbs
Black pepper1tsp
White pepper1tsp
Sage 2 tbs
Thyme 1 tbs
1 TBS Paprika
1 tsp turmeric
Sugar 1 tbs
Pinch starch
EGGSPIRED = Eggy flavored.
Nutritional yeast 2 cups
Onion 1 TBS
Garlic 1 TBS
Black salt, kala malak 1 TBS
Turmeric 1 TBS
Black pepper 1 TBS
Smoked paprika 1 tsp
Pinch starch
#veganchef #chef #nooch #easy
From the recently posted recipe on YouTube BUT with Lions mane instead of Brown Oyster Mushrooms.
#birria #steak #lionsmane #mushroom #original #chef
Thanks for all the love on this one.
#mushrooms #chef #veganchef
dereksarno.com
Mushroom Mafia hats at vegetaryn.com/products/mushroom-mafia-hat
Tip o' the hat to @andy_cooks for the intro inspo. Aces mate!
Mushroom Birria Base
Ingredients
1.5 Lbs Oyster mushrooms (more or less)
5 -6 dried Guajillo chiles
2 -3 dried Cascabel chiles
2 – 4 Arbol chile (optional for extra heat)
7 cloves garlic
1 medium onion, quartered
4 ripe tomatoes
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black pepper corns
1 teaspoon dried oregano
3 -4 cloves
1 cinnamon stick
1 lemon, juiced
Salt to taste
3.5 cups vegetable broth
For the Tacos:
500g (about 1 pound) oyster mushrooms, shredded
3 tablespoons olive oil
Salt to taste
Corn tortillas
Vegan cheese (optional)
Chopped onions, cilantro, and lime wedges for garnish
Instructions
Birria 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 skillet
Spoon 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 lentils
3.5 cups broth/water
2 celery stalks, diced
2 carrots, diced
Teaspoon cumin
Salt and pepper to taste
Bring lentils to a boil then lower to a medium simmer until cooked soft
Crispy Fried Birria ‘Chicken’ Mushrooms
INGREDIENTS:
Birria broth marinated Oyster Mushrooms
3 parts all-purpose flour and 1 part cornstarch (3 cups: 1 cup for one batch)
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or to taste
Juice of 1 lemon
3 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 together
Dip 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 TWICE
Serve: 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.
Mushrooms make the future better.
NEW Recipes coming soon.
Dolphin 🐬 = Ms America 🐾
#mushroom #thebestfriedmushrooms
Ingredients:
1 lb Lion's Mane Mushroom, torn into large pieces
1 litre water
1 red onion, cut into wedges
Juice of 1 lemon
1 ½ cups vegan Greek yogurt
¼ cup olive oil
1 TBS vegetable bouillon
1 tsp cumin
1 tsp fenugreek
1 tsp turmeric
1 tsp freshly ground black pepper
1 tsp flake salt
½ tsp curry powder
½ tsp chili flakes
½ tsp garlic powder
½ tsp onion powder
1 tsp brown sugar
3 garlic cloves, minced
A handful of cilantro, chopped
2 chili peppers, chopped
1 TBS agave syrup
Prepare 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
FULL RECIPE episode up on my You Tube now.
Appreciate you,
#tofu #roast #veganchef
d
dereksarno.com
RECIPE:
GARLIC HERBED MASHERS:
2 kg masher potatoes, washed with skin on, cubed
5-6 cloves of garlic, smashed and minced
4-5 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, pulverized
½ teaspoon of white peppercorns, pulverized
Flake salt to taste
Directions:
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 pieces
2 zucchinis (courgettes), cut into 1-inch cubes
2 large onions, cut in half then into quarters
½ head of broccoli, trimmed into florets
Olive oil
1 teaspoon of granulated garlic
¾ teaspoon of smoked paprika
Flake salt and black pepper to taste
Directions:
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-pressed
3 tablespoons of sage & onion seasoning
3 cups of Panko breadcrumbs
2 tablespoons of fresh chopped herbs (thyme, rosemary, sage)
2 tablespoons of vegan mayo
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
A splash of sherry (optional)
Salt and pepper to taste
1 tablespoon of olive oil
Preheat 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 mustard
2 tablespoons of maple syrup
2 tablespoons of cornstarch mixed with 3 tablespoons water to make a slurry
Black pepper to taste
A 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.
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'Callaghan
Full 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
tanyaocallaghan.com
YouTube @tsubbass
IG instagram.com/tanyaocallaghan_official
We 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 coast
Cleveland 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 Steaks
INGREDIENTS:
2 to 3 Lion's Mane mushrooms (each the size of a large grapefruit)
For the Marinade:
1 cup boiling water
1 shot red wine (optional)
¼ cup olive oil (add more if desired)
1 to 3 tablespoons soy sauce
2 tablespoons beet powder
2 tablespoons sage & onion seasoning blend
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
INSTRUCTIONS:
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
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
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 art
That 1.3% in the title are for those that might dislike good food.
dereksarno.com
Golden Potato Wellingtons
Yields: 2 Wellingtons (16 portions)
Ingredients:
2 kg potatoes
2 rolls of vegan puff pastry
1 stick of vegan butter
Salt and black pepper, to taste
A pinch of white pepper
Olive oil, as needed
2 teaspoons agave syrup
500g large button mushrooms, sliced
1 teaspoon smoked paprika
¼ cup sherry wine (marsala or brandy are also suitable), optional
200g 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 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
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.
Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course!
mushroomcouncil.com
dereksarno.com
Double-Double Big Portabella Burger
(Makes 2 hearty or 4 regular-sized sandwiches)
Ingredients:
4 medium portabella mushrooms
300 g white button mushrooms, thinly sliced
300 g Firm tofu (smoked or regular), sliced lengthwise into quarters
6 Tablespoons neutral flavored oil
2 – 4 Soft buns, ready to be butter toasted
3 Garlic cloves, finely minced
2 Tablespoons, Vegan Butter
2 tablespoons maple syrup
2 Tablespoons Vegan Mayo
2 – 3 Tablespoons BBQ Sauce (your favorite kind)
1 tablespoon dried sage
1 teaspoon granulated onion
1 teaspoon black pepper
salt to taste
Instructions:
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!
We'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.com
My Fresh Pesto video: youtu.be/diVM-PcCMwE?si=EKoPCXX4bnFMvqzM
Fresh Nana’s Red Sauce: youtube.com/watch?v=AVptBvjbtck
More about DAIRY referred to in the video:
@ed.winters : youtu.be/mZsm2_TdFa0?si=fQcfzM1JdrtzCs9k
youtube.com/watch?v=qXiu2kjQOJw&t=27s
@MerleONeal : youtu.be/c0A_r5GJaEE?si=e6bM2Yj2GP3UglrY
Garlic Bread Pizzas 2 WAYS
Ingredients:
1 block (450g) extra firm tofu, sliced in half
1 large, wide loaf of French bread or similar
230ml (approximately 1 cup) olive oil
White Pizza Toppings:
225g extra firm tofu, shaved thin
4-5 tablespoons fresh pesto
3-4 tablespoons fresh grated garlic in olive oil
100g baby spinach (2 large handfuls), wilted and excess water squeezed out
1/3 of a leek, sliced into thin rounds
1 tablespoon lemon juice
1 teaspoon lemon zest
Fresh cracked black pepper to taste
Salt to taste
Red Pizza Toppings:
225g extra firm tofu, shaved thin
1 cup tomato sauce
Seasoning for Tofu (Sausage-Pepperoni Flavor):
2 tablespoons fresh garlic in olive oil
1 teaspoon red chili pepper flakes
1 teaspoon smoked paprika
1 teaspoon Oregano
1 tablespoon fennel seeds, crushed
1 teaspoon flake salt (use sparingly if fine salt)
¾ teaspoon black peppercorns, crushed
Salt to taste
For 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 salt
Instructions:
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
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.com
List mushroom growers:
U.K. marvellous-mushrooms.co.uk Use CODE: DEREK15 for a discount at check out on any variety.
HIFI mycology: Austin, TX
North Spore Mushrooms, Portland, Maine
NH Mushroom, Conway NH
West Coast Fungi, California
Cleveland Fungi, Ohio
Please support your local mushroom growers and farmers markets.
Vegan "Pork Chops" with Lion's Mane Mushroom and Apple Sauce
Serves: 2
Ingredients:
For the "Pork Chops":
2 Lion's Mane Mushrooms (each the size of a baseball)
2 cups Panko bread crumbs
1.5 cups Flour
1 cup Plant-based milk
¼ cup Parsley (dry or fresh, chopped)
2 tbsp Maple syrup
1 tbsp Vegan mayo or vegan yogurt
2 tsp Granulated onion
2 tsp Smoked paprika
2 tbsp Sage & Onion Blend seasoning (or vegan "pork" seasoning)
Salt and pepper, to taste
Rice 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 Water
1 tbsp Cinnamon
1 tbsp Brown Sugar
1 tsp Lemon zest
2 tbsp Lemon juice
For the Sweet Potatoes:
2 Large Sweet Potatoes
Additional Maple syrup, salt, black pepper, and fresh thyme for seasoning
Instructions:
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!
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 chopped
300g white button mushrooms, roughly chopped
1 large potato, cut into large chunks
200g cauliflower florets (about 1 ½ cups)
1 can white beans, drained and rinsed
1 large onion, roughly diced
2 celery stalks, roughly chopped
5 medium-sized garlic cloves, peeled
¾ tsp white peppercorns, ground
¾ tsp black peppercorns, ground
A pinch of smoked paprika
1 cup fresh parsley, chopped
1 tablespoon each fresh rosemary, thyme, and sage, chopped
Salt and pepper to taste
Optional: Nutritional yeast for garnish
Instructions:
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.
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
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Check out the super delicious and convenient products. NO ANIMALS NEEDED needed. wickedkitchen.com
Yep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8
Name placeholder - GRAVY ‘STUFFING’ PIE
Ingredients:
For the Base:
4 large White Potatoes, cut into large cubes
1, 450g Extra firm tofu, torn into bite-size pieces
4 medium Carrots, large diced
4 celery stalks, large dice
1 Large Onion, large dice
Little Olive Oil
Smoked Paprika
Onion, Granulated
Salt, crystals
Black Pepper, ground
1 tablespoon Fresh Rosemary, chopped
Oven 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 pieces
¼ cup Olive Oil
1 tablespoon Parsley, Dried
1 tsp Granulated onion
1 teaspoon dried Sage
Salt & Pepper
Preparation:
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 Water
¼ - ½ white flour (adjust to desired thickness)
3 shallots, toasted & sliced
3 – 4 garlic cloves, toasted and minced
200g White button mushroom, sliced
200g Brown button mushrooms, sliced
3 Tablespoons, Plant-Based Butter
2 -3 tablespoons Vegan Bouilion (veg or chicken flavoured)
¼ cup / 60 ml Dry Cooking Sherry
1 tablespoon Fresh Rosemary sprigs, chopped
1 tablespoon Fresh Sage leaves, chopped thin
2 tablespoons Fresh Thyme, chopped
Cooking:
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.
For a Super quick Lunch:
1/2 block xtra firm tofu, shaved
2 large mushrooms, sliced
2 thick slices, red onion
1 tap Cajun seasoning
Salt & pepper to taste
1 bun, toasted
Vmayo
Sriracha
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
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 QUINOA
Ingredients:
1 cup (185 g) quinoa, rinsed and cleaned
1 1/2 cups (355 ml) water or vegetable broth
3 tablespoons (45 ml) olive oil
500 g (1.1 lbs.) white button or crimini mushrooms, sliced
1/4 cup (60 ml) Marsala wine (optional)
200-300 g (7-10.5 oz.) extra firm tofu, diced
5 garlic cloves, minced
1 medium onion, diced
1 celery stalk, diced
1 zucchini, diced
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/2 bunch fresh parsley, chopped
2 green onions, thinly sliced
Instructions:
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!
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.com
Want to work with me: dereksarno.com
CRISPY SAGE & ONION PORTOBELLA with Whipped Sweet Potatoes and Shallot Herb Gravy
SWEET POTATO MASHERS
Ingredients:
6 medium Sweet Potatoes, peeled and cut into large chunks
1 large White Masher potato, peeled and cut into large chunks
2 Tablespoons Butter
1 teaspoon Fresh Thyme, chopped
Salt & Pepper, to taste
Instructions:
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 & SAGE
Ingredients:
4 Medium – Large Portobella mushrooms (trim tips and stems for a flat round shape)
1 large onion, sliced into 1 cm thick rounds
1 teaspoon Butter, vegan
3 cups water for boiling
3/4 Cup Rice Bran Oil or veg oil for frying
4 – 8 Fresh Sage Leaves
Salt and Pepper to taste
Instructions:
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 GRAVY
Ingredients:
5 Shallots, peeled and julienne cut
6 -8 cups broth (or reserved liquid from Mushrooms and potato)
1 tablespoon vegan butter
2 shots of Sherry
1 tablespoon vegan bouillon (optional)
1 tablespoon corn starch + 3 tablespoons water (for slurry mixture)
1 teaspoon black pepper
3 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
3-5 sage leaves
1 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 PECANS
Ingredients:
2 Cups Pecans or Walnuts
3 Tablespoons Agave or maple syrup
½ teaspoon Cayenne
Pinch of salt
Instructions:
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.
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
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Week night: WHOLE ROASTED TOFU DINNER WITH DIJON ROASTED POTATOES & SHERRY ONION GRAVY
Ingredients:
300g EXTRA firm tofu
150g Firm tofu, cut Hassleback style (optional)
4 Large potatoes, cut into large chunks
1 Head of broccoli, cut into florets (pre-pack cut ones can be used)
1 Onion, julienned
2 tbsp Olive oil
2 tbsp Dijon mustard
¼ cup Sherry (OPTIONAL)
2 tbsp Butter
2-3 tbsp Instant gravy granules
2-3 cups Water (saved from boiling the potatoes and vegetables)
5-6 tbsp Sage, Garlic & Onion Seasoning
2 tbsp Black pepper
Salt, to taste
Instructions:
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.
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
Want to work with me dereksarno.com
Check out our super delicious and convenient Plant based and vegan products. NO ANIMALS needed. wickedkitchen.com
Yep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8
Frankie Ms America Eats https://omni.pet/. Use my 50% off discount code: DEREK50
Salt and Pepper Tofu with Lion's Mane Mushroom
Ingredients:
2 blocks (150g each) of firm tofu, cut into 1-inch cubes
1 large Lion's Mane Mushroom, approximately the size of a grapefruit
2 cups of corn starch or rice flour
2-3 cups of Rice Bran Oil or Fryer Oil
1 tablespoon of black peppercorns, toasted and ground
1 tablespoon of white peppercorns, toasted and ground
1 tablespoon of pink peppercorns, toasted and ground
2 tablespoons of crystal salt, toasted
2 bell peppers (multi-colored), thinly julienned
3 Birds Eye Chilies, seeds removed, finely diced
2 jalapeños, seeds removed, thinly julienned
1 large red onion, diced
1 teaspoon of Chinese 5 Spice
2 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!
#garden #veglife #cheflife #veganfood #urbangardening
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 outside
A 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.com
SUBSCRIBE TO @Spicymoustache on YouTube youtube.com/channel/UCiNqkJzyd_5qNm7jw_FcJqw?view_as=subscriber
Grab a copy of his Book spicymoustache.com
Check out our super delicious and convenient Plant based products. NO ANIMALS needed. wickedkitchen.com
Yep, 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-8
GROW YOUR OWN MUSHROOM KITS in the U.K. marvellous-mushrooms.co.uk/. Use code: DEREK15 at checkout on any variety
o Frankie Ms America Eats https://omni.pet/. Use my 50% off discount code: DEREK50
o Check out our super delicious and convenient Plant based and vegan products. NO ANIMALS needed.
wickedkitchen.com
o Yep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8
o GROW YOUR OWN MUSHROOM KITS in the U.K. marvellous-mushrooms.co.uk/. Use code: DEREK15 at checkout on any variety
Chicken’ pasta primavera using Lions Mane Mushroom
500g/1 LB Linguini or Fettuccini
300 - 500g Lions Mane Mushroom, shredded into chicken size strips
200 ml Pesto (from previous video)
150g baby spinach 9 a big handful)
½ cup White Wine (optional)
½ Cauliflower head
9 Garlic cloves, toasted, peeled, chopped
1 courgette/zucchini, cut into 3cm rounds
1 Large Onion, Diced
1 Bunch Tender Stem Broccoli/Broccolini
Olive Oil
1 Lemon
500ml / 2 cups plant based milk
3/4 cup Nutritional Yeast
2 TBS Vegan Chicken Bouillon/Wicked kitchen Rotisserie chicken flavored seasoning
1 TBS Thyme, fresh chopped (1 tsp dried)
1 TBS Sage, fresh torn (1 tsp dried)
Salt & Black Pepper to taste
Make 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 aside
Mise 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 garlic
Add 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.
PASTA
In 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
Check out our super delicious and convenient plant based and vegan products. NO ANIMALS needed. wickedkitchen.com
Yep, 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-8
Find me at dereksarno.com
KINDA CLASSIC PESTO
Ingredients:
3 Handfuls Basil, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pine nuts, toasted
1 Handful Olive Oil
1 Handful Nutritional Yeast
Salt, pinch
Method:
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 PESTO
Ingredients:
2 Handfuls Basil, fresh
1 Handful Baby Spinach, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pistachios, out of shell
1 Handful Olive Oil
1 handful Nutritional Yeast
Salt, Pinch
Method:
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 ORZO
Ingredients:
1 Cup Dried Orzo Pasta (toast half of it)
½ Cup Pine Nuts, toasted
10 - 12 Cherry Tomatoes, quartered
2 Scallions (Green Onions), finely sliced
A handful of Fresh Basil, torn
3 – 4 Tablespoons Olive Oil
Pinch of Salt
Method:
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 TOFU
Ingredients:
1 block (300g) Firm Tofu
1 Tablespoon Veg oil (rice bran oil recommended)
2 Tablespoons Fresh Pesto
1 Tablespoon Vegan Mayo
1 – 2 Cherry Tomatoes, thinly sliced
Cracked Black Pepper, to taste
Salt, pinch
Method:
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.
O - 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=85ntfnFLzxBWpDQJ
O - 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.com
Mongolian Inspired Lions Mane Steak Tip & Tofu, Veg Stir Fry
Ingredients:
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-99iz9APFE
150g 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.
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 foods
journals.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 firm
4 each Fresh Corn on the Cob or 4+ Cups frozen corn
1 Large white onion, finely chopped.
3 Pac Choi (baby bok choy) chopped.
Handful baby corn, each cut in half
2 teaspoons Oil ( I used rice bran oil)
1 can (size) coconut cream
1 can (size) of coconut milk, unsweetened
2 Tablespoons vegan mayo
2 limes, juice and save rind
3 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, zested
1 Tablespoon Lemongrass, fresh chopped
1 teaspoon Turmeric
1 teaspoon Palm sugar or sugar
1 teaspoon White peppercorns, toasted.
1 teaspoon Cumin Seeds, toasted.
1 teaspoon, Coriander seeds, toasted.
1 Salt, flakes to taste
Chana 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
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.
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 coast
Far West Fungi on the west coast
Cleveland 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.com
Grill is Ovo Kamando
Butcher block I found on Etsy.
Knives: Shun and Nameko
Lions Mane Mushroom
1. Press method: press first to shape then marinade and cook to finish
2. Raw method: marinade first, pressing while marinading and press while cooking
3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking
Marinade:
1 cup boiling water
2 shots Red Wine
1 Shot Olive Oil
1 shot Soy Sauce
2 Tablespoons Beet Powder
2 tablespoons Fresh Thyme, chopped
1 Tablespoon Garlic, granulated.
1 Tablespoon Onion, granulated.
1 tablespoons Black Pepper
Add 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
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-ways
00:00 Intro
O0:25 First Roast
00:54 Seasonings
02:28 Quickest Pickles
03:00 NACHO Inspired Dressing
03:30 Garlic Spinach Dressing
04:22 Italian Pesto Dressing
04:58 Curry Mayo
05:08 FAST Cole Slaw
06:33 STEAKY
06:40 BBQ
06:44 CURRY
06:50 NACHO
06:56 ITALIAN
07:00 PORKY
Grilled Slider Assortment (Makes 12 Sliders)
Ingredients:
12 Portabellas (2 per flavor)
Olive oil
Sea Salt flakes
Instructions:
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 Pickles
Ingredients:
2 Portabella Mushrooms (roasted)
2 Medium Soft Buns (toasted)
2 tbsp Mayo
2 tbsp BBQ Sauce
1 Small Red Onion (thinly sliced)
For Quick Pickles:
¾ Large Cucumber (thinly sliced rounds)
2 tbsp Vinegar
1 tsp Agave nectar or powdered sugar
1 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 Yogurt
4 tbsp Masala Curry Blend Seasoning
3 tbsp Mayo
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Handful Alfalfa Sprouts
Instructions:
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 Oil
1 tbsp Italian Seasoning Blend
1 tsp Granulated Garlic
1 Handful Arugula/Rocket
Pesto Mayo Dressing:
3 tbsp Mayo
Small Handful Fresh Basil
1 tbsp Toasted Pine Nuts
1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)
1 Toasted Garlic Clove
Salt to taste
Instructions:
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 Seasoning
2 tbsp Mayo
1 tsp Black Pepper
1 Garlic Clove (toasted and peeled)
Small handful of Baby Spinach (wilted)
1 Small Red Onion (shaved super thin)
2 Slices Tomato
Instructions:
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 Mayo
2 tbsp BBQ Sauce
3 tbsp Vinegar
1 tsp Dijon Mustard
1 tsp Agave or powdered sugar
1 tsp Celery Salt
Instructions:
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 SLIDERS
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
6 Corn Tortilla Chips
6 Pickled Jalapeno Slices
2 tbsp Jalapeno Pickle Juice
1 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Coriander
1 Red Onion (thinly shaved)
2 Tomato Slices
1 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.
Inspired 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. @Marvellousmushrooms
The Wicked Healthy Cookbook can be found at all major online distributors
Got questions about Plant Based? watch gamechangersmovie.com
RECIPE DEVELOPMENT
Spicy Pork Sausage with Lions Mane Mushroom R&D
Ingredients:
For Lions Mane Mushroom:
Lions Mane Mushroom the size of a grapefruit
1 tablespoon Fennel Seeds, toasted and ground
1 tablespoon Coriander Seeds, toasted and ground
1 tablespoon Black Peppercorns, toasted and ground
2 Dried Birds Eye Chilies, toasted and ground
2 Garlic Cloves, toasted and ground
1 tablespoon Beet Powder
1 tablespoon Granulated Onion
1 teaspoon Dried Sage
1 teaspoon Smoked Paprika
1 teaspoon Granulated Sugar
A pinch of salt
Instructions:
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 Tofu
Ground Lions Mane Sausage (prepared from the above recipe)
6 Cherry Tomatoes
8-10 pickled jalapeno slices
2 tablespoons Vegan Mayo
1 sheet Vegan Raw Puff Pastry
1 tablespoon Turmeric
1 tablespoon Black Pepper
1 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.
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-button
Crimini mushroomcouncil.com/mushroom-101/varieties/crimini
00:00 Intro
01:39 Lentils
03:17 Mushroom Skewers
04:20 Smokey Button Mushrooms
04:41 BBQ Zucchini
07:55 Garlic Chile Kale
09:48 BONUS Meal Prep
{RECIPES} @MushroomCouncil
Grilled Mushroom Skewers and Smokey Buttons with Power Lentils and Garlic Chili Kale
Power Packed Lentils:
Ingredients:
3 Cups Water
1 Cup Dried Green Speckled Lentils (brown or black may also be used), rinsed
1 White Onion, Large, diced
1 Celery Stalk, diced
1 Carrot, diced
3 medium potatoes, diced
1 Bunch Parsley, chopped
4 Garlic cloves, minced
1 TBS Cumin
1 TBS Coriander
1 TBS Smoked Paprika
1 TBS Black Pepper grinds
1 tsp Salt, flakes
1 tsp Chili flakes
1 Bay leaf
Instructions:
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 oil
1 tsp olive oil
Salt & Pepper, to taste
Instructions:
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, sliced
2 TBS Pork flavored seasoning blend (your favorite kind)
3 TBS Olive Oil
1 tsp cooking oil
Salt & Pepper, to taste
Instructions:
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 ones
3 TBS BBQ Seasoning Blend (your favorite kind)
1 TBS olive oil
Instructions:
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 removed
4 Garlic cloves, chopped
Handful of Fresh Parsley, chopped
(Mushroom stems from above)
1 TBS Olive Oil
1 tsp chili flakes
Salt and pepper to taste
Instructions:
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
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.com
Yep, we have a COOKBOOK: google.com/search?q=Wicked+Healthy+CookBook&oq=Wicked+Healthy+CookBook&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQRRhAMgYIAhAjGCcyBwgDEAAYgAQyCAgEEAAYFhgeMgYIBRBFGDwyBggGEEUYPDIGCAcQRRg80gEJMTM1MzNqMGo0qAIAsAIA&sourceid=chrome&ie=UTF-8
NAKANO Knives : https://nakano-knives.com/?utm_source... USE CODE: DEREKSARNO
00:00 Intro
00:47 Three Part Breakdown
00:30 Prep & Steam Sauteing
04:04 Seasoning, Roasting & Souping
06:17 Combining & Serving
07:42 coming to the finale
Super Green Creamy BROCCOLI Soup
Servings: 4
Ingredients:
2 medium-sized potatoes, cut into bite-sized cubes
1 large (or 2 smaller) zucchinis/courgettes, diced large
1 head of broccoli
1 cup peas (frozen or fresh)
1/2 bunch of fresh kale, shredded into large chunks
1 onion, diced
3 celery stalks, diced large
2 cups plant-based milk
4 garlic cloves, peeled
1.5 liters vegetable broth
1 tablespoon Dijon mustard
2 bay leaves
1 to 2 tablespoons fresh thyme, picked (or choose from options like oregano, sage, dill, or basil)
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon smoked paprika
1 bird's eye chili, for garnish (optional)
Salt, to taste
Instructions:
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.
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) tortillas
150g extra firm tofu (about half a block), thinly sliced
150g brown button mushrooms (a handful), sliced
Handful of baby spinach
Small handful of shredded vegan cheese
Olive oil
Seasonings:
1 tsp cracked black pepper
½ tsp turmeric
Pinch of granulated onion
Pinch of granulated garlic
Pinch of chili flakes
Pinch of black salt
Optional Garnishes:
Diced green onion
Sriracha
Avocado
Instructions:
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
This is part of a full episode on the growing of the mushrooms on his YouTube. Shot by Alessandro of @SpicyMoustache
Mushroom grow kits by Urban Farm It in the UK urban-farm-it.com/?gclid=Cj0KCQjwuZGnBhD1ARIsACxbAVj7WzuwTgue9e90Hi_ii4ir4wgSuT50mygEPPLz7tggrbVtZkmlhq4aAhqKEALw_wcB
Hoisin Sauce:
10 T Brown Sugar
3 T Soy sauce
2 T Dark Soy
3 T Rice vin
3 T Sesame Paste/Tahini
4 T Vinegar, Rice
1 T Fermented soybean paste
2 tsp Sesame oil
1 tsp 5 spice
1 tsp chili flakes
4 Garlic, cloves grated
1 T Corn Starch/Flour
1 Cup/230ml Water
Wasabi Mayo:
1 Cup Vegan mayo
2 T water
1 T Wasabi Powder
Mushrooms:
1 Lbs or 2 kg Variety of mushrooms (Yellow & brown oyster, King and shiitake)
6 in/15 cm soft tortillas
1 TBS of Chinese 5 Spice
1 tsp Garlic Granulated
1 tsp Onion Granulated
5 TBS Neutral flavored oil
2 TBS Sesame oil
Sort 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.
1 pack Spinach Garlic ravioli, Wicked Kitchen
Boiling water
1 can white beans
½ cup Plant based milk
1 TBS Greek Style Yogurt, Vegan (Oatly)
1 TBS olive oil
2 Garlic, cloves, minced
2 Green Onion, sliced
1 TBS Fresh Dill
Salt & Pepper, to taste
#shorts #vegan #munchies
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: DEREKSARNO
INGREDIENTS
1 pack Wicked Kitchen Spinach Garlic ravioli
Boiling water
1 can white beans
½ cup Plant based milk
1 TBS Greek Style Yogurt, Vegan (Oatly)
1 TBS olive oil
2 Garlic, cloves, minced
2 Green Onion, sliced
1 TBS Fresh Dill
Salt & Pepper, to taste
#veganchef #latenight #eats #munchies #fastfood
PUPCAKES FOR THE QUEEN | Vegan
Banana Peanut Butter Cupcakes for Frankie’s 3rd Birthday
Cake:
1 ½ cups Organic Whole Grain flour
1 tsp baking soda
1 tsp cinnamon
½ tsp baking powder
Pinch of salt
¼ cup melted coconut oil, cooled
½ cup ripe Banana (about 1.5 bananas)
2 tbsp Organic Peanut Butter, Smooth
½ cup Oat milk
1 tsp apple cider vinegar
Frosting:
⅔ cups plain dairy-free yogurt
¼ cup maple syrup
1 tbsp peanut butter
Instructions:
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
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 Breakfast
Eggy Tofu and Portabella ‘Sausage Patties’ on English Muffins
Yields: 2 Sandwiches
Ingredients:
1 block (300g) of Tofu, sliced in half lengthwise
2 Portabella Mushrooms
2 English Muffins, whole wheat
2 Slices, Vegan Cheese (optional)
2 TBS of Butter (optional)
1 tsp of Fennel Seeds
1 tsp of Smoked Paprika
1 tsp of Black Pepper
½ tsp of Chili Flakes
½ tsp of Salt
½ tsp of Granulated Onion
½ tsp of Black Salt
Instructions:
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!