When a seasonal mushroom can make you happy, life is fun. This is the Chicken of the Woods mushroom, AKA "Laetiporus sulphureus" (note: Maitake "Hen of the Woods" is something else, also awesome). COTW pulls apart just like white meat—so similar in texture that Justin thought he was being punked when I handed him a bowl of steaming Chicken-of-the-woods-noodle-soup last year:
This year, I tried a new recipe:
Lemony-Herb Chicken of the Woods:
-Briskly rinse or brush off the mushrooms with a damp towel.
-For the marinade: blend together olive oil, lemon juice, Braggs or sea salt, rosemary, thyme and 1 garlic clove.
-In a shallow glass pan, drench the COTW "steaks" with the marinade and let sit overnight in the fridge.
-Grill or place pan in the oven at 350° for 20-30 min until cooked through (placing the shrooms on your toaster oven's rack works fine, too).
Unfortunately, this shroom seems scarce. To find them in your area, I suggest contacting your local mycology experts through the many mushroom clubs worldwide (I'm SO becoming a super-geek member!):
And remember, leading plant-based authorities like Dr. Fuhrman and David Wolfe increasingly recommend mushrooms as a staple in our diets for their nutrient-density and ultimate health-promoting properties. There are so many incredible mushrooms to explore and experiment with in recipes and as supplements—which ones are your favorites?
This one-minute ensemble has really been working for us as the days heat up and we start craving lighter meals and more fresh, raw ingredients. The mix of flavors and textures is super satisfying—especially with so many types of salsas to experiment with. We toast-flip-toast blue corn tortillas over an open flame on our stove until they bubble up and char just slightly. Then we top with avocado, fresh salsa, cilantro (or parsley), and sea salt (beans optional). Quick, easy, and fresh. Sometimes the most simple vegan meals are the most satisfying. Happy summer!
Like tuna, but totally free of suffering, mercury, and radiation. In our household, we don't eat much soy, but this tempeh recipe is an exception.
1. Finely chop and steam a block of tempeh for about 10 minutes. Let cool. (We used LightLife Organic Three Grain Tempeh, available at Whole Foods if not your local health food store.)
2. In a big bowl, combine tempeh with Vegenaise, chopped celery, and slivers of red onion, parsley optional. Add sea salt and black pepper to taste.
3. Toast up your favorite tortilla (ours is Food For Life's Ezekiel Sprouted Grain Tortillas. We rotate and flip them on our stove over an open flame until toasty).
4. Fill tortilla with the tempeh salad, top with greens, and wrap.