Magical Mushrooms and a Macrobiotic Plate
Ever wonder what to do w/ those dried dehydrated Chinese mushrooms in the international section? They’re a great pantry staple to hydrate into a new meal, or bring to life in a soup. Just soak in a bath of warm water for 5-10min and voila! Mushrooms for days! I used Dehydrated Woodear Fungi variety which I picked up from an Asian supermarket in this post, but you can apply to any exotic dehydrated mushrooms of choice.
Miso Almond Tahini Sweet Potato Salad:
by Sarah Farsh January 27, 2020
• baked sweet potato, cubed (or kombucha squash)
• 1 tbsp almond butter
• 2 tbsp tahini
• 1 tsp fresh ginger, minced
• 1/2 tsp fresh garlic, minced
• 1/2 tsp fresh miso paste
• 2 tsp liquid aminos
• 1 tsp date syrup or 2 drops stevia
• 1-2 tbsp rice wine vinegar
• pink salt, cayenne, crushed black pepper to taste
• garnish: cilantro, sesame seeds, scallion
Whisk all ingredients but potatoes and garnish together in a bowl to make dressing. Add potatoes and toss w garnish. Serve w/ noodles or enjoy solo.
Gluten-Free Mung Bean Jelly Noodle Curry w/ Shroomies and Peas:
by Sarah Farsh January 27, 2020
• clear mung bean noodles (or kelp noodles, or zucchini noodles)
• dehydrated Chinese mushrooms
• green peas, frozen
• 1 can coconut milk
• lemongrass
• juice of 1 fresh lime
• 2-3 tbsp Thai curry paste
• cayenne pepper to taste
• 2-3 drops stevia
• 2 tsp garlic, minced
• 1 tbsp liquid aminos
Mix together all ingredients minus noodles, mushrooms and peas in a hot wok to make curry sauce. Meanwhile, soak mug bean noodles in a hot water bath for 10min before boiling in water (they’re more on the gummy side since they’re made of fibery mung beans but soften up when you soak them first). Drain water from cooked noodles and add noodles to wok of curry sauce. Add mushrooms, peas and toss together.
Miso Almond Tahini Sweet Potato Salad:
by Sarah Farsh January 27, 2020
• baked sweet potato, cubed (or kombucha squash)
• 1 tbsp almond butter
• 2 tbsp tahini
• 1 tsp fresh ginger, minced
• 1/2 tsp fresh garlic, minced
• 1/2 tsp fresh miso paste
• 2 tsp liquid aminos
• 1 tsp date syrup or 2 drops stevia
• 1-2 tbsp rice wine vinegar
• pink salt, cayenne, crushed black pepper to taste
• garnish: cilantro, sesame seeds, scallion
Whisk all ingredients but potatoes and garnish together in a bowl to make dressing. Add potatoes and toss w garnish. Serve w/ noodles or enjoy solo.
Gluten-Free Mung Bean Jelly Noodle Curry w/ Shroomies and Peas:
by Sarah Farsh January 27, 2020
• clear mung bean noodles (or kelp noodles, or zucchini noodles)
• dehydrated Chinese mushrooms
• green peas, frozen
• 1 can coconut milk
• lemongrass
• juice of 1 fresh lime
• 2-3 tbsp Thai curry paste
• cayenne pepper to taste
• 2-3 drops stevia
• 2 tsp garlic, minced
• 1 tbsp liquid aminos
Mix together all ingredients minus noodles, mushrooms and peas in a hot wok to make curry sauce. Meanwhile, soak mug bean noodles in a hot water bath for 10min before boiling in water (they’re more on the gummy side since they’re made of fibery mung beans but soften up when you soak them first). Drain water from cooked noodles and add noodles to wok of curry sauce. Add mushrooms, peas and toss together.
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