On the menu: Seared “Scallops”, Oyster Mushroom Cluster STEAKS w/ Peppercorn Cream Sauce, Loaded Baked Potatoes, and Asparagus.
make sure to watch in 4K
1st half of each video is cooking, second half is eating what I cook.
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Mushroom “Steak” Marinade
1 tbsp Oil
1/2 tbsp Vegan Worcestershire Sauce
1 tsp Liquid Smoke
1/2 tsp Seasoning Salt
1/4 tsp black pepper
The Eat More Plants Official Seared “Scallops”
2 tbsp Oil
3 King Oyster Mushrooms, sliced into scallop shape
1 tbsp Vegan Butter
2 sprigs fresh Thyme
1 1/2 tbsp Garlic, minced
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Lemon Juice
The Eat More Plants Official Peppercorn Cream Sauce
2 tbsp Vegan Butter
1/2 cup Shallots, finely chopped
2 tbsp Garlic, minced
3/4 tsp fresh ground Black Pepper
1 cup Veg Stock (low sodium)
2 cups Coconut Cream (for best results, use Mae Ploy brand) or Soy Cream or Cashew Cream
1 tbsp Vegan Worcestershire Sauce
1/2 tsp Lemon Juice
Salt to taste
Perfect Baked Potatoes
Bake at 350 degrees for 60 – 70 minutes depending on size.
The Eat More Plants Official Cashew Sour Cream
1 cup Cashews, soaked overnight
1/2 cup water
1 1/2 tbsp Lemon Juice
2 tsp White Vinegar
3/4 tsp Salt
View original video by clicking here.
