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Yahyah Flawless and Klara Holst, New Roots, Inc.

SPELT OYSTER AND RED SKIN POTATO WRAPS WITH OYSTER ONION GRAVY

INGREDIENTS for spelt oyster mushrooms

• 1-2 cups, oyster mushrooms, washed and pulled apart
• 1 head of lettuce, washed and sliced
• 1 bullhorn pepper, washed seeds removed and sliced
• 1 tomato, washed and diced
• 1 clove garlic, minced
• ½ cucumber, washed skin peeled and diced
• ½ cup spaghetti squash, cooked
• 1-2 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp green onion, chopped
• 2-3 red skin potatoes, washed and diced and skillet fried (recipe on blog)
• 2 tbsp +1 tbsp grapeseed oil 
• 2 tbsp coconut aminos
• 1 tbsp vegetable broth
• 1 cup amaranth flour
• ¼ cup teff flour
• ¼  cup chickpea flour
• ½  cup quinoa flour
• 1 cup aquafaba 
• ¼ cup coconut milk
• ¼ tsp Sea salt
• ½ tsp Basil
• ⅛ tsp Cayenne pepper
• ½ tsp Ginger powder
• ½ tsp Annotto
• ½ tsp Ancho pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ¼ tsp ground Coriander
• ¼ tsp Tarragon
• 1 tsp Oregano
• ½ tsp Thyme

**adjust seasonings according to desired taste**

DIRECTIONS for spelt oyster mushrooms

1. To make fried oyster mushrooms take and combine flours and seasonings in a bowl
2. In a separate bowl combine mushrooms, vegetable broth, coconut aminos, and milk. Let set for 15 minutes
3. Take soaked mushrooms and drain off excess liquid
4. Dip mushrooms in flour mix and set aside
5. Add aquafaba to flour mix and combine well until reaches pancake consistency
6. Take floured mushrooms and add back to batter mix and drain off excess
7. In a pan over medium high heat add 2 tbsp oil and allow to get hot
8. Add breaded mushrooms and cook on each side until golden brown and remove from pan to allow excess oil to drain

INGREDIENTS for cheeze sauce

• 1 cup soaked hemp seeds
• 1 cup soaked pumpkin kernels
• 1 tsp onion powder
• 1 tsp basil
• 1 tsp smoked sea salt
• Spring water and/or coconut milk

DIRECTIONS for cheeze sauce

1. To make sauce, put everything into a blender and pulse until it becomes a thick smooth consistency and adjust seasonings to desired taste and enjoy!

INGREDIENTS for tortilla

• 3 cups amaranth flour
• 1 tbsp chickpea flour
• 1 tbsp sea moss gel
• 1 ½ tbsp grapeseed oil
• 1 tsp onion powder
• ½ tsp basil
• 1 tsp sea salt
• ½ tsp oregano
• ½ tsp cayenne pepper
• Sparkling water or hemp milk (recipe on blog)

DIRECTIONS for tortilla

1. To make tortillas combine flour, spices, oil and sea moss gel in a mixing bowl or food processor. 
2. Mix slowly, slowly adding the sparkling water or milk until it becomes a dough
3. Kneed it into a ball for about 5 minutes and let it sit for 15-30 minutes, covered with a damp cloth
4. Flour your surface then roll ball out again and then cut into 8ths, re-rolling each piece into a ball again
5. Flatten out to desired size 4in rounds make a great size
6. Add a pinch of oil to pan over med high heat and flipping every 2-5 minutes each side until done
7. enjoy!

INGREDIENTS for Mushroom Onion Gravy

• 2 tablespoon vegan butter, recipe on blog
• ½ tablespoon avocado oil 
• 1-2 cups oyster mushrooms or mushrooms of choice, chopped or diced
• ⅛ teaspoon sea salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground sage
• 2-3 cloves of garlic, minced
• ⅓ cup of vegetable broth
• 1 tablespoon key lime juice
• 1 cup vegan cream
  • To make vegan cream mix ¾ cup of vegan milk (recipe on blog), with ¼ cup of vegan butter (recipe on blog), and blend with blender until thick and creamy( can also use coconut cream as  substitute)
• 2 teaspoons thyme

DIRECTIONS for mushroom onion gravy

1. To make mushroom sauce take a skillet and add vegan butter and oil over medium high heat
2. Add mushrooms and cook until golden brown, about 5-10 minutes
3. Add garlic , salt and cayenne and allow to cook 2-3 additional minutes
4. Add vegetable broth and key lime juice and stir until slightly reduced then add vegan cream and stir and lower heat to simmer for 5-10 minutes or until thick
5. Add seasonings and remove from heat and serve over your favorite pasta, salad, wrap or other dishes and enjoy!

To make wrap take spelt tortilla and top with lettuce, tomato, bullhorn pepper, cucumber, spaghetti squash, garlic, parsley, cilantro, green onion, skillet fried potatoes, fried oyster mushroom, onion and mushroom gravy, and cheeze sauce, season to desired taste and fold over to close wrap and enjoy!

PLANT BASED PHILLY STYLED SHROOM AND WAFFLES TOPPED WITH SKILLET FRIED POTATOES AND SWEET AND SAVORY COCONUT CHEEZE SAUCE AND SPAGHETTI SQUASH SALAD BOWL WITH CUCUMBER CREAM DRESSING

INGREDIENTS for salad

• 1-2 cloves of garlic, minced
• 1-2 tomatoes, washed and diced
• ½-1 bullhorn pepper, washed seeds removed and diced
• ½-1 shushito pepper, washed seeds removed and diced
• ½-1 beet, washed and grated
• ½-1 onion, diced
• 1-2 spaghetti squash and 1-2 delicata squash, washed and cooked, when you take a fork and scrap noodles and squash, try not to break squash skin as this will be your “bowls”
• ½ corn washed and shucked (optional)
• 1-2 heads lettuce, washed and sliced
• ½-1 cucumber, washed and sliced in small quarters
• Smoked sea Salt to taste
• Dan o’s to taste (optional)
• Cayenne to taste
• 1 tbsp oregano
• 1 tsp basil
• ½ tsp thyme
• 2 tbsp fresh cilantro
• 1 tbsp fresh parsley
• 1 tsp black sea salt (adds an eggy flavor)
• ½ tsp fresh key lime juice
• 2 tbsp fresh green onion, diced
• 1 tbsp onion powder
• ½ tsp achiote powder
• ½ tsp annatto powder
• 1 tbsp garlic powder
• Side of electric guac (optional, recipe on blog)

DIRECTIONS for salad

Combine all ingredients in a large bowl and toss until well combined, adjust seasonings as desired and add to the squash shells to use as a bowl and top with creamy cucumber dressing and enjoy!

INGREDIENTS for cucumber dressing

• ½ cup avocado oil 
• ½-1 cucumber, peeled and chopped
• ½ – 1 tomatoes, peeled and diced
• ½-1 avocado, diced
• 2-3 cloves of garlic, minced
• ¼ cup coconut milk
• 1 tbsp onion powder
• ½ tsp ginger powder
• ¼ red pepper flakes
• ¼ tsp smoked sea salt
• 1 tsp dill
• 2 tsp-1 tbsp fresh key lime juice

DIRECTIONS for cucumber dressing

Combine all ingredients in a blender and pulse until nice and smooth and creamy, adjust seasonings as desired and add to your favorite salads, tacos, and more and enjoy!

INGREDIENTS for Sweet and Savory coconut Cheeze sauce

• ¼  cup grapeseed oil or oil of choice
• ½  cup hemp seeds, soaked overnight and water drained
• 1 cup onions, caramelized
• ½  cup pumpkin kernels, soaked overnight and water drained
• 1 ½ cup butternut squash, cooked
• 1 red bell pepper, roasted
• 1 tbsp sea moss 
• 6 tbsp agar agar
• 1 tbsp Kappa carrageenan
• 1 tbsp Sea salt
• Key lime juice
• 1 tsp green mango powder
• 1 cup hemp milk
• ½ tsp ginger powder
• 1 tsp turmeric
• 4 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp basil
• 1 tbsp smoked sea salt
• 1 tsp coconut milk powder
• 1 tsp agave powder
• 1/2 avocado
• ¼ cup of coconut milk
• ¼  cup vegan cream (recipe on blog)

DIRECTIONS for Sweet and Savory coconut Cheeze sauce

1. take all ingredients, except the agar agar, kappa carrageenan and water, and add to blender 
2. blend until well incorporated
3. take water and add to pot over medium heat
4. add agar agar and kappa carrageenan and continuously stir until it comes to a boil in order to activate it
5. allow to get to temp of 160º to 180º
6. once it becomes a gel like consistency immediately pour into blender and blend until well combined, be careful as to not let it get to hard as it will immediately congel 
7. pour into your oiled containers once smoothly combined and store in fridge while it sets ( i leave mine overnight, although it’s not required)
8. remove from containers after its set and slice, grate, or eat however you choose and enjoy!

INGREDIENTS for philly style mix

• 1 bell pepper, washed seeds removed and sliced
• 1 shushito pepper, washed seeds removed and sliced thin
• 1 bullhorn pepper, washed seeds removed and sliced thin
• ½ onion sliced thin
• ½-1 tsp sea salt
• 1 tbsp oregano
• ¼ tsp annatto powder
• ¼ tsp achiote powder
• 1 tbsp teff flour
• ¼ cup vegetable broth
• 1 tbsp coconut aminos
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp vegan butter (recipe on blog)

DIRECTIONS for philly style mix

Combine all ingredients in a pan and cook on medium to high heat for 5-7 minutes.

INGREDIENTS for waffles

• 2 cups teff flour
• ¼ cup chickpea flour
• 1 cup hemp milk
• 1 cup sparkling mineral water
• ¼ cup agave
• 3 tbsp avocado oil
• 2 tsp sea moss gel
• ¼ tsp sea salt
• ¼ tsp vanilla (optional)

DIRECTIONS for waffles

1. Combine flours and sea salt in a large bowl then create a well in the middle
2. Add remaining ingredients and combine well until you have a pancake like consistency
3. Oil waffle makers and add waffle mix and allow to cook until golden brown on each side per waffle makers instructions or 3-6 minutes
4. Remove from the waffle maker and top with desired toppings and/or sauce and enjoy!

INGREDIENTS for Seasoned Potatoes

• 2-3 red skin potatoes, washed and diced
  • Seasoned with;
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • 1 tbsp oregano
  • 1 tsp basil
  • 1 tsp coriander
  • ½ tsp thyme
  • 1 tsp achiote powder
  • 1 tsp ginger powder
  • ¼ tsp cayenne powder
  • 2-3 tbsp vegan butter (recipe on blog)
  • Dan o’s (optional)
  • Cheeze sauce (optional)

DIRECTIONS for Seasoned Potatoes

• Add vegan butter to skillet over med-high heat and allow to get hot
• Toss potatoes and seasonings in a bowl and then add to hot skillet, stirring occasionally to prevent seasoned potatoes from sticking, and cook until golden brown on all sides
• Remove from heat and enjoy!

INGREDIENTS for mushroom drums

• 2-3 cups oyster mushrooms, washed and slightly shredded
• ¾ cups chickpea flour 
• ½ cup quinoa flour
• 2 tsp teff flour
• ¾ cups waffle batter
• 2 tsp onion powder
• 1 tsp basil
• 1 tsp oregano
• ½ tsp sea salt
• ½ tsp ginger powder
• ½ tsp annatto powder
• ½ tsp achiote powder
• Rice paper
• ½ -1 tsp sesame seed oil
• ¼ tsp fresh key lime juice
• 1 tsp garlic powder
• 1 cup aquafaba
• ¼ cup hemp milk
• Sparkling water (optional)

DIRECTIONS for mushroom drums

1. Take and combine flours and seasonings in a large bowl
2. Dip shredded mushroom pieces into flour and remove and set aside
3. Take and add aquafaba, key lime juice, waffle batter and hemp milk to flour and combine until you have a nice pancake like batter ( if to thick add carbonated sparkling water)
4. Take and dip floured mushroom shreds into batter and shape into drumsticks and set aside
5. Take skillet over med-high heat and add oil and allow to get hot
6. Add drums to skillet and allow to get golden brown on each side and remove from heat and allow to slightly cool for 60 seconds- 2 minutes
7. Take rice paper and slightly dampen it and wrap around mushroom drums and dip into wet batter again and fry again until golden brown on all sides
8. Remove from heat and enjoy!

*To assemble dish, plate a waffle, top with two drums and skillet fried potatoes and drizzle with creamy coconut cheeze sauce and regular cheeze sauce on top( if chilled simple melt in microwave or stove top) and enjoy with salad in a squash bowl with creamy cucumber dressing drizzled on top, enjoy!*

HEARTY FALL SALAD TOPPED WITH FRIED OYSTERS AND DRIZZLED WITH CREAMY CUCUMBER DRESSING

INGREDIENTS for salad

• 1-2 cloves of garlic, minced
• 1-2 tomatoes, washed and diced
• ½-1 bullhorn pepper, washed seeds removed and diced
• ½-1 shushito pepper, washed seeds removed and diced
• ½-1 beet, washed and grated
• ½-1 onion, diced
• 1-2 spaghetti squash and 1-2 delicata squash, washed and cooked, when you take a fork and scrap noodles and squash, try not to break squash skin as this will be your “bowls”
• ½ corn washed and shucked (optional)
• 1-2 heads lettuce, washed and sliced
• ½-1 cucumber, washed and sliced in small quarters
• Smoked sea Salt to taste
• Dan o’s to taste (optional)
• Cayenne to taste
• 1 tbsp oregano
• 1 tsp basil
• ½ tsp thyme
• 2 tbsp fresh cilantro
• 1 tbsp fresh parsley
• 1 tsp black sea salt (adds an eggy flavor)
• ½ tsp fresh key lime juice
• 2 tbsp fresh green onion, diced
• 1 tbsp onion powder
• ½ tsp achiote powder
• ½ tsp annatto powder
• 1 tbsp garlic powder
• Side of electric guac (optional, recipe on blog)
• Creamy cucumber dressing (recipe above)

DIRECTIONS for salad

Combine all ingredients in a large bowl and toss until well combined, adjust seasonings as desired and add to the squash shells to use as a bowl and top with fried oysters and creamy cucumber dressing and enjoy!

INGREDIENTS for fried oyster mushrooms

• 2-3 cups oyster mushrooms, washed and slightly pulled apart
• ¾ cups chickpea flour 
• ½ cup quinoa flour
• 2 tsp teff flour
• 2 tbsp onion powder
• 1 tsp basil
• 1 tsp oregano
• ½ tsp smoked sea salt
• ½ tsp ginger powder
• ½ tsp annatto powder
• ½ tsp achiote powder
• 1 tbsp garlic powder
• 1 tbsp dan o’s seasoning
• 1 cup aquafaba
• Grapeseed oil or oil of choice ( for frying)

DIRECTIONS for fried oyster mushrooms

1. Take and combine flours and seasonings in a large bowl
2. Dip shredded mushroom pieces into flour and remove and set aside
3. Take and add aquafaba to flour and combine until you have a nice pancake like batter ( if to thick add carbonated sparkling water)
4. Take and dip floured mushroom pieces into batter and set aside
5. Take skillet over med-high heat and add oil and allow to get hot
6. Add battered mushrooms to the skillet and allow to get golden brown on each side and remove from heat, place atop salad and enjoy!