Tag Archives: Delicious TV recipe

Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

Terry's Oyster Mushroom Taco
Serves 2-3                                     Time: 20 minutes

Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.

 

1 pound oyster mushrooms, trimmed and pulled apart

Smoke n’ Spice Rub

Olive oil cooking spray

 

Avocado crema

2 tablespoons sliced almonds

1 avocado, cut into cubes

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro (optional)

½ teaspoon salt

 

4 corn tortillas

2 cups shredded Romaine lettuce

1 small carrot, shredded

1 small red onion, sliced paper-thin

 

Smoke n’ Spice Rub

2 tablespoons smoked sweet paprika

2 teaspoons organic sugar

1 teaspoons black pepper

1 teaspoons onion powder

1 teaspoon celery seeds

1 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

 

1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!

2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.

3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.

4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!

Pear Ginger Sanp Smoothie

Pear Ginger Snap Smoothie

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw

Elizabeth is a good friend of the show, and also resides in Portland, Maine. She is so full of positive energy, when she’s not creating delicious raw recipes, she’s in her Art Studio painting away. And of course, she always starts her day with a Green Smoothie.

In a high speed blender, add the following ingredients. And whiz it up. It only takes a minute.

Makes two hearty smoothies.

2 c. almond milk

4 c. dark leafy greens (spinach and dandelion or your favorite)

Handful of cilantro, with stems

2 ripe pears

1/4″ slice of fresh ginger

1 frozen banana

If your blender is not a high speed blender cut your fruit into smaller pieces. Blend for 30-60 seconds on high.

Raspberry Corn Sunburst Muffins web

Raspberry Corn Sunburst Muffins

by Terry Hope Romero

Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

It’s the middle of a blizzard in February, but writing about these crunchy, corny fruity muffins has me hoping for spring.

Sunny sweet corn and bright juicy raspberries join forces that will pour buckets of sunshine into your morning. Use fresh organic raspberries when possible, but frozen organic berries work just as well before and after the too brief raspberry season; never thaw frozen berries for baking, just fold them directly in the batter before filling the muffin tins and slide into a preheated oven immediately.

Baking tip: White whole wheat flour is a delicate whole wheat flour with a lighter flavor and texture than standard whole wheat flour, but with all the germ and bran of the old fashioned stuff.

1 ⅓ cups white whole wheat flour

¾ cup cornmeal

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

1 ⅓ cup almond milk

2 teaspoons lime juice

3 tablespoons ground golden flax seed

3 tablespoons vegetable oil, preferably olive or canola/olive blend

1/3 cup dark agave nectar

1 ½ cups frozen raspberries, keep frozen until ready to add to batter

¼ cup chopped pecans

 

1. Preheat oven to 350 F and lightly grease a 12 cup muffin tin, or line the cups with muffin papers.

 

2. In a large bowl stir together flour, cornmeal, baking powder, baking soda and sea salt and form a well in the center. In a small bowl stir together almond milk and lime and set aside for 1 minute to curdle. Whisk in juice, flax seed, oil and agave nectar.

 

3. Pour the liquids into the flour mixture and stir only just enough to moisten the ingredients, but don’t overmix. Fold in the raspberries and use an ice cream scoop to distribute the batter equally into the muffin cups. Bake immediately for 26 to 28 minutes or until golden and a toothpick inserted into the center of a muffin comes out mostly clean.

 

4. Cool for 5 minutes in the muffin tin, then gently transfer to a cooling rack.

Garlic, roasted on the grill

Roasting garlic produces a complete change in flavor, the “bite” of raw garlic magically turns into a mellow sweetness you have to try to believe! I often roast up to half a dozen garlic heads at a time. They keep well — a month or more in the fridge — and in my house, they disappear quickly!

Ingredients:
Several firm, tight heads of garlic
Extra Virgin Olive Oil
Coarse kosher salt
Fresh herbs such as lemon thyme or oregano

To prepare:

Peel off any the outermost layer of loose, papery skin, then cut off the top half or so of the pointed end of the garlic head, to expose the cloves.

Place bulb in the center of a 6″ square of heavy duty foil. Drizzle with Extra Virgin Olive Oil and place a fresh herb on top. Sprinkle with a dash of kosher salt and freshly ground
black pepper.

Wrap foil snugly up and around bulb like a Hersey’s Kiss and place on hot grill. Flip it around occasionally till it feels soft and squishy on the inside, about 20 minutes or so.

Remove from foil and pour any excess oil back onto the top of garlic. The delightful little bulbs of roasted garlic will easily squeeze out of their skins.