• Don Lichterman

Oyster Mushroom Scallops, Jalapeño Poppers & Blackberry Lavender Ice Cream are Recipe(s) of the Week

Oyster Mushroom Scallops With Pesto Pasta and Smoked Tofu Bacon

Serves 4 - Cooking Time 20 Ingredients For the Oyster Mushroom Scallops:

  • 6-8 King Oyster mushrooms

  • 2 teaspoons vegetable stock powder, dissolved in water

  • 1 tablespoon white cooking wine

  • 1 tablespoon nori seaweed flakes or dulse flakes

  • A splash of lemon juice

For the Smoked Tofu Bacon:

  • 8 ounces extra firm tofu, smoked or regular

  • 1 tablespoon tamari or soy sauce

  • 1 1/2 teaspoons liquid smoke

  • 1 teaspoon maple syrup

For the Pesto Pasta:

  • 1/3 cup pine nuts

  • 1/3 cup nutritional yeast

  • 2/3 cup olive oil

  • 2-3 garlic cloves, minced

  • 1 or more large handfuls of basil

  • 4 servings fettuccine pasta, gluten-free if needed

Preparation To Make the King Oyster Mushroom Scallops:

  1. Cut the mushrooms into slices approximately 1-inch thick. If you want all the pieces to look like real scallops, remove the cap and lowest, pointed part of the foot and save them for another recipe.

  2. Combine the other ingredients in a bowl, crumbling the nori seaweed into pieces if necessary, and mix well.

  3. Add the mushrooms slices and toss to coat them all. Marinate for 1 hour, flipping the slices after 30 minutes.

To Make the Smoked Tofu Bacon:

  1. Cut the tofu into smallish cubes or your preferred shape.

  2. Mix the three marinade ingredients in a bowl.

  3. Add the tofu, stir and marinate for 30 minutes or more.

To Make the Pesto Pasta:

  1. Dry roast pine nuts in a frying pan.

  2. Mix all ingredients in food processor.

  3. Bring a pot of water to a boil and add your pasta.

  4. Remove the tofu from the marinade and fry until slightly crispy on the outside.

  5. Remove the mushroom slices from the marinade and pan fry in oil over medium-high heat. Flip after about 5 minutes, making sure both sides get some color.

  6. Drain the pasta and toss with the pesto.

  7. Top with the "scallops" and "bacon" and optionally, some vegan Parmesan-style cheese.

Chris Bartis Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations. Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!

Jalapeño Poppers

Prep Time: 20 mins - Cook Time: 20 mins - Serves 6 to 8

Jalapeño Poppers Recipe Ingredients - You only need a few simple ingredients to make this easy jalapeño poppers recipe:

  • Jalapeños, of course! Look for medium-large peppers so that you can fit a good amount of filling in each of the jalapeño poppers.

  • Greek yogurt – It steps in for the traditional cream cheese. I love its tangy flavor inside the spicy peppers!

  • Cheddar cheese – Along with the yogurt, it makes the filling rich and creamy. It adds nutty, salty flavor, too!

  • Garlic, chives, and onion powder – They pack the filling with sharp, savory flavor that’ll keep you reaching for one jalapeño popper after another.

  • Smoked paprika – It gives the poppers a slight smoky kick. No need for bacon here!

  • Panko bread crumbs – For crunch! I drizzle them with a little olive oil before baking so that they get nice and brown in the oven.

  • And sea salt – To make all the flavors pop!


These easy baked jalapeño poppers are a delicious appetizer or game day snack! Instead of a traditional cream cheese filling, they're stuffed with a creamy, tangy mix of Greek yogurt, cheddar cheese, garlic, and chives.

Ingredients

  • 12 jalapeño peppers

  • 1 cup thick whole milk Greek yogurt*, (see note)

  • ¼ cup grated cheddar cheese**, (see note)

  • 3 tablespoons chives, divided

  • 2 garlic cloves, grated

  • ½ teaspoon onion powder

  • ½ heaping teaspoon sea salt, more for sprinkling

  • ⅛ teaspoon smoked paprika

  • 6 tablespoons panko bread crumbs

  • Extra-virgin olive oil, for drizzling

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • Slice the jalapeños in half and remove the seeds and ribbing. Note: You might want to use rubber or disposable plastic gloves when working with these spicy peppers.

  • In a small bowl, combine the yogurt, cheese, 2 tablespoons of the chives, garlic, onion powder, salt, and smoked paprika, if using. Fill the jalapeño halves with the yogurt mixture, sprinkle with panko, drizzle with olive oil and bake for 15 to 20 minutes or until the peppers are tender and the topping is golden brown. Remove from the oven and garnish with the remaining chives.

Notes *Note: Some brands of yogurt are thicker than others. For this recipe (since we're trying to replicate cream cheese) use thick yogurt such as FAGE, Chobani, or the Trader Joe’s brand. **Note: Grate the cheese using the small holes on a box grater.

Love and Lemons Hello, we're Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

Blackberry Lavender Ice Cream

Ingredients

  • 2 cans full-fat coconut milk

  • 1/2 cup raw sugar or maple syrup

  • 2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)

  • 2 tsp vanilla extract

  • 1/2 tablespoon sea salt

  • 2 tablespoons lemon juice

  • 1 heaping cup frozen blackberries

  • 1/2 cup water

  • Fresh lavender

Preparation

  1. If you are using an automatic ice cream machine, prior to preparation, make sure that the machine’s ice cream bowl has been freezing for at least 24 hours. It should be completely frozen solid. Also, shake the coconut milk cans very well, the contents will need to be incorporated.

  2. Pour blackberries, water, and lemon juice into a small sauce pan and set on high temperature. After about 5 minutes the berries will begin to break down and create a sauce. Continue to cook on high for another 15 minutes or until the mixture has created a jam-like consistency. Remove from heat. Once the blackberries have cooled, pour into a blender and blend until smooth. You may need to add another 1/4 cup of water, depending on how thick the mixture is.

  3. Using a sieve (or mesh strainer) separate the seeds from the blended mixture. You can discard the seeds and the blackberry mixture should now be smooth.

  4. Heat 1 1/2 cans of coconut milk in a large pot over low heat.

  5. In a small bowl or measuring cup, combine remaining 1/2 can of coconut milk with starch. Stir and allow to sit for 5 minutes.

  6. Stir starched mixture into warmed coconut milk mixture. Add in sugar and stir. Allow to cook until mixture has become thick, almost pudding-like. This takes about 20-30 minutes. You will know that it is the right consistency when the mixture stays on the mixing spoon for a few seconds without dripping off.

  7. Remove from heat and stir in vanilla. Pour mixture into a glass bowl and add the blackberry mixture. Stir until well combined. Cover, and allow to cool in the refrigerator for at least 3 hours, but preferably overnight.

  8. Once mixture is cool, use with ice cream maker as per manufactures instructions. If it churns too much it gets icy so be sure to keep an eye on it. While its churning, add in a sprinkle of fresh lavender, I use a little over 1 tablespoon.

  9. Now, remove the ice cream from the machine and pour into scooping pan, such as a loaf pan shown in the picture.

  10. Using a spoon, swirl blueberry mixture into ice cream. You may not use all of it but put as much as you desire.

  11. Cover the pan and freeze for another 2-3 hours. If you have the time to stir it every hour, it will help it to remain super creamy.

  12. Remove from freezer, allow to thaw for a couple of minutes, and serve.

Melissa Haithcoc Melissa is a Southern girl who learned that traditional southern foods weren’t doing her body any good and decided to make a change. Now, she’s a plant-based lifestyle enthusiast who has a passion for teaching people how to fuel their bodies with the world’s healthiest foods. When she’s not in the kitchen, she spends most of her time with her husband traveling, riding bikes, working out, exploring, gardening and doing everything she can to find true joy in life. As a blogger, photographer, writer, recipe developer, stylist, and speaker, Melissa is on a mission to make hearts happy and healthy everywhere.

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