Pictured:
- Potatoes O’Brien topped with plant based Sour cream and homemade Garlic Chili oil
- Tofu Scramble seasoned with dried mushroom powder, turmeric, paprika, black pepper, salt, ground red peppercorn
- Seared and Pressed Lion’s Mane stop alfalfa sprouts over Hummus, Butt’r, Sourdough English Muffin. Topped with seared grape tomatoes, faux (plant based) feta cheese and more of that homemade garlic chili oil.
Next time I make this I plan to marinate the Lions Mane first, it tastes a little too… Wet Basement flavored against the earthiness of the alfalfa sprouts
Yes I know plant based isn’t the same as vegan, it’s what I had available at the grocer (couldn’t make the growers market this week), please don’t @ me, in general I do my best to ensure the food I eat is ethically sourced.
I slow roasted 4 heads of garlic at 250 for 2 hours, squeezed it through a funnel into a glass bottle, added about 3 tbsp of Gochugaru flakes, then heated enough sesame oil to fill it 80% of the way to 350 (verifying temp with a thermometer) and just poured the oil over it. Super simple stuff, just a bit tedious.
Be very careful if you attempt this, when you add the heated oil it will flash boil any water than remains in the pepper flakes and garlic and can boilover
Edit: oh, uhh, those are murica units btw, not normal units.
