One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Thursday, November 11, 2010

Mushroom Fries

Day 11 of VeganMofo and I've already fallen behind but hopefully the taste of these mushroom fries will offer some redemption. I wish I could take credit for this recipe but it adapted from one of my twitter followers Stephen Davis (who also took the great photo). If you've read any of my books then you know that I have a love/hate relationship with mushrooms that is slowly but surely growing into pure love and I think these mushroom fries have sealed the deal. Just called me Mrs. Portobello (kinda lie Mrs. Potato Head but with less accessories).

Scrapping out the gills of the portobello changes the texture of the meaty mushroom and makes these thin strips of bello look just like little earthy fries. These fries will now and forever be my alternative to french fries and now my only problem is trying to figure out my favorite sauce to dip these treats in.

Mushroom Fries

1/3 cup cornmeal
2/3 cup flour
1/4 cup nutritional yeast
2 tablespoons parsley or cilantro
salt and pepper to taste
1 egg equivalent Ener-G egg replacer, prepared or 1/4 cup soy yogurt
3 Portobello mushroom cap, gills scraped out, cut into strips

Preheat a deep fryer to 350oF or add about ½ inch of oil to a large frying pan and warm over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready.

Combine cornmeal, flour, nutritional yeast, parsley/cilantro, salt and pepper in a shallow dish until combined.

Dredge mushroom strips through the prepared egg replacer or yogurt, then through flour mixture and fry in canola oil until golden and crispy. Serve with your favorite dipping sauce or just plain ole ketchup.

7 comments:

  1. I LOVE mushrooms and that look good as hell. What kind of dipping sauce is that?

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  2. sounds really good
    i wonder how the bite is

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  3. It's stuff like this that makes me say you are a genius...

    I bet these would be amazing with a vegan horsey sauce. Mmmmmm.

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  4. Gauri Radha गौरी राधाNovember 20, 2010 at 12:59 PM

    Those look good, and not too difficult to make.

    ReplyDelete

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