King Oyster Scallops

KING OYSTER SCALLOPS

• 1 cup water
• 2 tsp seaweed flakes
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 3 king oyster mushrooms, brown tops removed

The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. I will serve mines with Broccoli and over rice

KING OYSTER SCALLOPS

1. Combine the water, seaweed flakes and soy sauce in a small saucepan.
2. Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
3. Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
4. Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
5. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.

VEGAN OXTAILS

3ea King oyster Mushrooms (approximately 9oz, halved seasoned & Roasted & Shredded)
Recommended seasoning for mushrooms:
     1/2t Onion powder
     1/2t Garlic Powder
     1t Liquid Smoke
     1/2t Chili Powder
     1/2t Paprika
     1T Canola oil
     2T Water
     1/4t Salt
     1/4t Pepper
1ea White Onions (large, caramelized)
1-1/2c Frozen Spinach
1ea Beefless Bouillon Cube (1T vegetable bouillon)
3/4c Water or vegetable broth (low sodium) 
2c Vital Wheat Gluten
1t Baking Powder
9ea Rice Paper (divided, two cut into strips)

Blend spinach, caramelized onions, bouillon cube, and water (or vegetable broth) in blender until smooth. In a large bowl add vital wheat gluten and baking powder and mix until combined.  Mix in spinach puree until combined and form seitan dough into a ball and allow to rest 10 minutes. Divide dough into thirds and proceed as directed in video.

You can store uncooked Oxtail* cut wrapped tightly in plastic up to 5 days in refrigerator. If you desire to freeze the mock meat, pre-cut your portions and partially cook by way of baking 15 minutes or steaming 15 minutes, allow to cool and store in freezer safe container for up to a month. When you cook your mock meat be sure to bring the internal temperature up to 165 F for food safety.

Video=    https://youtu.be/khzdgJyHAKA