GLAD YOU FOUND ME AND WELCOME

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



Quote

PLANT STRONG QUOTE
The answer to the American health crisis is the food that each of us chooses to put in our mouths each day...It's as simple as that. T Colin Campbell, PhD, Author Whole and The China Study

LINKS TO THIS BLOG

These links will also take you to this post. Choose your favorite! Disqus now available after each post. Click on post title and go to the bottom of the page.

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

PULLED "PORK" (mushrooms) 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

No comments:

Post a Comment

Digital clock