Meatless Mondays: Mushroom Pulled “Pork”

Meatless Mondays: Mushroom Pulled “Pork”

Hubby and I spent the weekend in Baltimore. We had the pleasure of attending Vegan SoulFest 2018 and visiting with friends. Yesterday, they took us to a lively farmer’s market in the city where we purchased (among many other things), oyster mushrooms. I have had them in restaurants but never cooked them myself.

We ended up using a recipe from liveeatlearn com and I can’t wait to try it again.

Here’s the recipe:

Ingredients

  • 4 king oyster mushrooms*
  • 2 Tbsp extra virgin olive oil 30 mL, divided
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 2 cloves garlic minced
  • ¼ cup BBQ sauce
  1. Shred mushrooms.Preheat oven to 400 degrees (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.

  2. Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.

  3. Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!

    We chose to serve it on a wheat bun with my husband’s version of deviled potaties. Definitely looking forward to eating this dish again.

Meatless Mondays: Luna’s Living Kitchen

Meatless Mondays: Luna’s Living Kitchen

I was out of town, specifically in Charlotte this past weekend visiting family. We knew we would be leaving in the afternoon and wanted to stop by a raw vegan restaurant I found online: Luna’s Living Kitchen.

Since we are just getting home, I knew I would be in no mood to cook a meal and eat late so I thought I would share our meal at Luna’s Living Kitchen located in the South Bend of Charlotte. Even though I prefer to cook these meals, it’s good to know there are options everywhere to eat plant-based and even raw vegan!

We started off by sharing a sweet potato sushi roll. I decide to get a cacao smoothie and Jeff chose a Mango Tango. It had a kick of cayenne which we both enjoyed!

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Jeff had been eager to try the raw manicotti made with zucchini and cashew cream and tomato sauce. He added the lentil soup for warmth. The coolness of the manicotti threw him a little even though he was warned about it but neither of us could deny how tasty the cashew cream was and how well it mimicked the taste of ricotta cheese. I chose one of the warmer entree options: BBQ sliders. That was our favorite dish! The oyster mushrooms was such an amazing filler compared to mock meats like tofu, tempeh or jackfruit. When we come back to Charlotte, we are definitely coming back!

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The cashew cream was incredible!
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Our favorite dish topped with jalapeno slaw!