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I’ve been wanting to make this meal for a loooong time and now I know why
It’s a veganized version of a dish a friend used to make and the difference is hardly detectable. I was really surprised to learn that the king oyster mushrooms have such similar texture to real scallops after cooking. If you ever want to impress someone with a vegan dinner, make them this 
Seriously… “SCALLOPS”: (Serves 2) 4-6 large king oyster mushrooms 1 Tbsp olive oil (optional) Salt and pepper Clean the mushrooms with a wet paper towel. Cut off the cap and the very bottom and cut the remaining stem into 1 inch pieces. Score top and bottom with a knife. Heat up a pan to medium-low, add oil if using, then place the mushrooms in the pan on one of the scores sides. If not using oil, place the mushrooms directly in the hot pan, make sure it’s a non stick pan. Cook low and slow until the bottom is golden brown, about 3-5 minutes. Using tongs, turn over the mushrooms onto the other scored side and cook for another 3-5 minutes, until golden brown. Take off the heat and season with salt and pepper. Keep warm. SAUCE: 1 large shallot, diced 4 garlic cloves, minced 1/4 cup chopped parsley 1/2 cup homemade cashew milk or 1/2 cup any unsweetened non dairy milk, mixed with 1 Tbsp corn starch 2 tsp lemon juice Salt and pepper Use the same pan you cooked the mushrooms in and preheat it to medium. Add shallot and a few Tbsp water (or a tsp of oil if using). Cook the shallot until it becomes translucent. Add garlic and cook for another minute. Add parsley, lemon juice, salt and pepper and stir. Add cashew milk (or ND milk + corn starch) and whisk until the sauce thickens. Adjust salt and pepper and take off the heat. 
CONTINUED IN COMMENTSIngredients
For these vegan scallops, you will need king oyster mushrooms. They tend to be a little pricey, but normally not any more than regular scallops.
You will also need:
vegetable broth
vegan Worcestershire
miso paste
white wine
any type of seaweed
soy sauce
maple syrup
Recipe
SO. GOOD. these mushrooms have become a staple of mine since finding out they are suited on a Low FODMAP diet (in small serves), not to mention they are cheap, so easy to make and readily available here in Japan 
If you’re in AUS/UK/America’s, you’re likely to find these in your local asian supermarket. First, slice king oyster mushrooms width-wise into 1/2 inch rounds. Soak in hot water for 30 minutes, then pat with paper towel to dry completely. Cut x shaped slits in the centre of each round. Heat 1 tbsp sesame oil and 1 tbsp garlic infused oil in large shallow pan. Fry mushrooms on one side until browned, then flip until browned on both sides. Add soy sauce to pan and quickly toss until coated. Sprinkle with salt/pepper and top with spring onion and sesame seeds 
inspired by @fullofplants #lowfodmap #fodmap #lowfodmapdiet #fodmapdiet #lowfodmapfood #lowfodmapliving #lowfodmapsafe #lowfodmapfriendly #fodmapfriendly #lowfodmapdiæt #fodmapliving #lowfodmaps #fodmapfree #gf #glutenfree #fodmaps #fodmapliving #ibs #ibsdiet #crohns #colitis #sibo #celiac #ibd #foodallergy #glutenfreeliving #vancouver #gflondon #vegan #veganscallops
Low FODMAP Recipes- Start by cutting the oyster mushroom into one-inch pieces and scoring them on the top.
- In a saucepan, combine the rest of the ingredients and whisk while it’s heating up so the miso paste dissolves into the mixture.
- Put the mushrooms into the broth and simmer them for 30 minutes.
- Once the 30 minutes is up, save the liquid but take out the mushrooms and dry them on a paper towel.
- Heat up a skillet with some sesame oil, or plain if you don’t have any, and sear the mushrooms on each side until they’re golden brown.
- Serve the scallops with the poaching liquid as the sauce and enjoy!
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]]>The post Three Alternative Fry Options That Are Worth a Shot appeared first on falafelandcaviar.com.
]]>While traditional french fries are certainly delicious, a little innovation in this culinary area is certainly a welcome change. Different tubers, fruits, and veggies provide varied textures and tastes, and it’s nice to step outside of the normal french fry box from time to time.
Here are three alternative french fries that you have to check out sometime.
Yucca Fries
Native to North and South America, the yucca is a root vegetable that is similar in appearance to a potato. Popular in Latin American cooking, yucca can be used to make a normal french fry alternative that are baked and healthier than traditional fries.
Avocado Fries
Avocado is trending these days, so it shouldn’t be a surprise that there are plenty of avocado fry recipes floating around. Surprisingly, coating avocado in batter and frying it results in a rich and creamy treat that’s perfect when dipped in ketchup.
Plantain Fries
Plantains?! That’s right, you can use a green plantain that’s been cut into fry-shaped slices to put a twist on normal fries. They hold up well both when fried and when cooked in the oven, so you can use whichever option you prefer!
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]]>The post This Kale Caesar Will Bring You Joy appeared first on falafelandcaviar.com.
]]>This kale Caesar salad is about to change everything though, as it uses fresher ingredients to make a still yummy Caesar salad with a healthier twist.
Tap the link in our profile to access our Kale Caesar Salad today.⠀Recipe
Recipe link for a Creamy (dairy-free) Caesar Dressing in my profile 
@twospoons.ca . . . . . . #kalecaesar #kalerecipes #kalesalad #caesardressing #cashewcaesardressing #choppedsalad #oilfreedressing #vegansalad #saladideas #leafygreens #mealpreplife #healthyeatingtips #dairyfreerecipes #mealprepsundays #kalerecipes #healthydinnerideas #mealprepdaily #megunprocessed #veganmealideas #vegandinnerideas #oilfreevegan #veganmealprep #mealprepmondays #veganlunchideas #plantbasedrecipe #oilfree #plantbasedrecipes #veganfoods #healthybowl- Start by creating your own croutons. This is very easy to do as long as you have some stale bread! Just cut the bread into pieces, drizzle over olive oil, salt and pepper, and bake in the oven at 400 F for 10-12 minutes.
- While the croutons bake, make the salad dressing. The best and fastest way to do this is in a blender or with a hand blender, so if you do it with a whisk just know it will take longer.
- Combine both the zest and the juice of two lemons with 1/2 cup of grated Parmesan, and 1 tablespoon of Dijon mustard. Once that’s well mixed, start slowly drizzling in 1/4 cup of olive oil to create the emulsion.
- Once the dressing is made, toss it with a ton of kale and any other vegetables you want to use, put the croutons on top, and enjoy!
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