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Archive for August 2nd, 2010

Judy, a dear friend of ours, recently gifted us with a sackful of fresh morel mushrooms that her son had harvested from the forest, as well as an arm-load of freshly-harvested garlic from her garden.  Faced with the combination of morels and garlic, and deciding to splurge and make something on the more decadent side of life, I opted for Po’Boys.  H wanted her sandwich on a traditional soft hoagie bun [pictured above], whereas I opted for a whole grain bun [pictured below].  Either way, these little gems resting atop a very garlicky sauce were so good!  Thank you Judy for your kindness, we enjoyed the treat thoroughly.

We added the traditional slices of heirloom tomatoes and butter lettuce to the sandwiches to round them out.

Pan-Fried Morels

Ingredients:

4-5 large Morels per sandwich

1/4 cup brown rice flour

1 T ground flax seed

1 cup water

1 cup Panko bread crumbs

Salt-Free Cajun Seasoning

Directions:

Combine the flax seed with the water in a blender and pulse until foamy.  Pour into a bowl.

Add brown rice flour to a bowl and mix in 0.5 tsp cajun seasoning.

Add panko bread crumbs and 1 T cajun seasoning to a bowl, mix well.

These morels were large in size so I quartered them, otherwise if yours are of a smaller size, I’d halve them.  Toss them lightly in some brown rice flour, shaking off the excess and then dredge them in the flax wash.  Allow excess flax wash to drip off before coating  them with the seasoned panko bread crumbs.   Place into a pan of hot oil.  Cook until browned on both sides.  Salt lightly after transfering to a paper towel-lined plate.

Garlicky Tofu and Olive Oil Aioli

This Aioli is less caloric than the standard.  I used tofu to eliminate a great deal of the fat.

Ingredients:

1/2 block extra firm silken tofu

1/3 cup olive oil

5 garlic cloves [This makes it very garlicky; add less if you would prefer.]

non-dairy milk

juice of 1/2 lemon

1.5 tsp Dijon mustard

sea salt

freshly-cracked black pepper

Directions:

Add the tofu, olive oil, garlic, mustard and lemon juice to a blender.  Pulse until well combined.  Add the non-dairy milk until you acheive the consistency you wish.  Season with salt and pepper.

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