Celebrating 420 with Rooted Buds, Infused Recipe

We are picking back up with vegan/plant based recipes on the Traveling Vegan Cannabis Writer blog. This month, we have Fried Oyster Mushroom Tacos with Fresh Pineapple Slaw and Avocado Crema, created by Rooted Buds: a company owned by black women, based out of Saint Louis, MO.

Ingredient List:

Produce:

(1) LB Oyster Mushrooms

(1) Avocado

(1) Pineapple

(1) Red Cabbage

(1) Green Cabbage

(1) Red Onion

Cilantro

(2) Limes

(1) Jalapeño

All Purpose Flour (or flour substitute of your choice)

Almond Milk (or milk substitute of your choice)

Apple Cider Vinegar

Cane Sugar

Cumin

Paprika

Chili Powder

Onion Powder

Garlic Powder

Tajin

Salt

Pepper

Chili Flakes

Flour or Corn Tortillas

Olive Oil

Frying Oil

Salsa or Hot Sauce of Choice

Step One

Pineapple Slaw:

Peel pineapple then Julienne (or cut into small pieces).

Julienne Red and Green Cabbage (or chop down into strips).

Julienne Red Onion (or slice onions into fine strips).

Pineapple Slaw Ingredients:

2 Tablespoons Cane Sugar

2 Tablespoons Apple Cider Vinegar

2 Cups – finely shredded green cabbage

1/2 Cup finely shredded red cabbage

1/2 Cup – finely chopped red onion (julienne)

1/2 Cup – chopped finely pineapple

2 Tablespoons – fresh cilantro

1 Teaspoon – crushed red pepper

1 Tablespoon – Fresh Diced Jalapeño

Salt and pepper to taste

Mix cane sugar and apple cider vinegar in a large bowl until sugar has slightly dissolved. Follow up with remaining ingredients and toss until completely coated. Cover with plastic wrap and set aside.

Step Two

Avocado Crema:

One Avocado – Smashed

1/3 cup of almond milk (or milk substitute of choice)

1 tablespoon of olive oil (or oil of choice ie: grape seed, coconut, etc)

Salt and pepper to taste

1 teaspoon of lime juice

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

Add all ingredients into the blender and blend until consistency is smooth.

Set aside 1/4 cup of avocado crema to later coat mushrooms for frying.

Step Three

Wet Batter – for Frying:

To 1/4 cup of avocado crema (that’s been set aside), add the following seasonings and mix well:

1/2 Teaspoon cumin

1/4 Teaspoon onion

1/4 Teaspoon garlic

1/2 Teaspoon Tajin

1/4 Teaspoon chili powder

1/4 Teaspoon paprika

salt and pepper to taste

Step Four

Wash Oyster Mushrooms

Cut into medium size chunks and coat the oyster mushrooms thoroughly in Wet Batter and set aside.

Step Five

Seasoned flour:

1 cup flour

1 teaspoon salt

1/4 tspoon of pepper

1 tspoon paprika

1 tspoon chili powder

1/2 tspoon cumin

1/4 tspoon onion powder

1/4 tspoon garlic powder

In a large bowl, mix together all of the ingredients well and set aside.

Take oyster mushroom chunks coated in wet batter and dip into seasoned flour one at a time until fully covered. Set them onto a baking sheet or plate.

Heat your Vegetable oil (or frying oil) to 350 degrees. Once ready, gently place coated mushrooms in oil and fry until golden brown or floating. Take mushrooms out of oil and sit onto a paper towel.

Step Six

Assembling Tacos:

To Assemble, grab your corn or flour tortilla and add your ingredients.

Start with the Fried Oyster Mushrooms followed by the Pineapple Slaw. Add the Avocado Crema and finish with cilantro and fresh squeezed lime juice. Add salsa or hot sauce of your choice for additional spice.