Mushroom Food

mayonnaise 3 recipes for homemade vegan mayonnaise vegan Mayonnaise with Soy Milk and Canola Oil Prep time:   10 minutes   Total time:   10 minutes   Yields:  1 small jar Ingredients 1 cup   canola oil 1/2 cup   soy milk 1 tsp   fresh lemon juice Pinch   of salt, to taste Pinch   of ground mustard to taste (or 1/2 a tsp or so of prepared mustard) Cooking directions Combine soy milk and lemon juice in a blender or with a wand blender for about 30 seconds. While blending, slowly add in the oil until emulsified and the mixture thickens. Add the salt and mustard and blend. Taste and adjust seasoning as needed. Of course, it's tough to find non-GMO canola oil, so you can substitute this with vegetable oil, safflower oil or olive oil. Vegan Mayonnaise with Soy Milk and Olive Oil The difference between this recipe and the one above is mainly about the proportions. The basic ingredient...

Fried Oyster Mushrooms with Fire-Roasted Chili Lime Tartar  Sauce jalapeno(chili) Fried Oyster Mushrooms is my vegan version of fried clams or oysters. I use organic cornflake cereal crumbs for the breading because the light cereal sweetness mimics the sweetness of fried clams and oysters. Regular fine breadcrumbs will work too. Fresh oyster mushrooms are often difficult to locate and when they are available, they’re rather expensive.  ngredients • 2 cans (about 7.5 oz. drained weight) oyster mushrooms or abalone mushrooms (available in Asian markets) or 1 lb. quartered fresh oyster mushrooms • ¼ cup all-purpose flour • ¼ cup non-dairy milk • 2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise • cornflake crumbs or fine breadcrumbs • sea salt or kosher salt • vegetable oil for frying To make corn-flake crumbs, place the cornflakes in a zip-lack or paper bag, seal and crush with your hands. They can also be crushed in a ...