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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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PLANT STRONG QUOTE
Americans love to hear good things about bad habits. T Colin Campbell, PhD, Author Whole and The China Study

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PULLED PORK SANDWICH WITH COLESLAW




This is a great alternative to a delicious barbecue dish....pulled King Oyster mushrooms aka pulled pork with vegan, no oil mayonnaise. There are lots of ways to do this but we'll deal with the simplest version here.

1lb of King Oyster mushrooms
1 1/2 cups of re-hydrated shiitake mushrooms pulsed into a paste in the food processor
2 bottles of your favorite oil free BBQ sauce
No oil whole wheat rolls or fully sponge yeasted sourdough rolls
3 cups chopped cabbage (red, green or both)
1 teaspoon dry dill
1/2 teaspoon celery seeds
1 1/2 cup of my aioli

Using just the thick stems of the mushroom: clean them, shred them like you would string cheese then chop them into one inch pieces. Place the the mushrooms, both the King Oyster and shiitake in a slow cooker, sauce pan or baking dish and heat covered with the BBQ sauce.

Make the coleslaw by mixing together the cabbage, dill, celery seed and aioli mayonnaise. Add as much aioli as you like (or as little). I like to add a lot of black pepper, but that's me.

Slice the rolls, add the mushroom mix and garnish with the coleslaw.

Shhhh. Don't tell anyone it's not pork. No one will guess.

KING OYSTER MUSHROOM

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ABOUT ME

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My history with food is that I was a chef with my own catering company for years and I cooked everything; meat, poultry, fish and dairy was prominent in all of my cooking.  Like most people, a meal wasn't a meal without a large protein as the centerpiece, with vegetables, rice and potatoes playing supporting roles.  After I stopped catering I only cooked for friends and family, but I continued my passion for great food and amazing flavors.

As I got older my cholesterol went up, I eventually had high blood pressure and I had a bad case of acid reflux....so I was on medication for all three.  I wasn't really over weight.  A few pounds more than I would have liked, but that just comes with aging and less exercise than I used to do.  I didn't really think it was a big deal until last year when I experienced the death of several friends and watched my Dad try and recover from a major stroke and slip into vascular dementia.

I read the books "Preventing and Reversing Heart Disease"  and "The China Study" and stopped eating animal protein and dairy before I finished the first book.  

Three weeks after I started the new "nutrition plan" (I don't call it a diet as I wasn't trying to lose weight) I lost 15 pounds.  I felt amazing.  Depression that had hung over me for years seemed to be lifting.  I had a ton of energy and clothes that had been starting to feel tight, now fit (or were really loose).  Three months after I started, I weaned myself (with doctor's permission) off of my blood pressure medicine, stopped taking my statin medicine for cholesterol, and, with the help of Apple Cider Vinegar and water, stopped taking Prilosec after about 10 years.