#Mushroom Shawarma Recipe

[ricoydelicioso]

Mushroom Shawarma Recipe

Mushrooms are life aren’t they? They need to be appreciated more for everything they do to the human mind, body and soul!

This mushroom was so meaty and so incredible you won’t even think about needing meat ever again! 🤯

Ingredients:

1 Punnet oyster mushrooms 1 Tsp Cumin 1 Tbsp Thyme 1 Tbsp Cajun seasoning 1 Tsp zaatar 1 Tsp smoked paprika 1 Tsp garlic powder 1 Tsp Celery salt

Oil Pita Some salad, olive oil and lemon Yoghurt, cucumber and lemon Chillies Pickled red onions

Method:

Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.

Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.

Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.

Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!

[vegan-nom-noms]

Mushroom Shawarma

[shamemp3]

next recipes i will try out:

-creamy tomato sauce pasta (classic ik but ive never properly made it)

-chicken katsu curry

-philly cheesesteaks

-sirloin steak w/ chimmi churri, garlic & mushroom sauce, garlic roasted & chive mash

-chicken shawarma platter

[uttervogonity]

made a very unique recipe for dinner today for the first time in a while and the thrill of not knowing if it would be yummy was very fun alongside the novelty of cooking w new ingredients

It did turn out really tasty also

[persephinae]

ok, so i was in the mood for lamb stew, however I did not have any lamb medallions, just ground lamb meat. so i googled recipes for lamb meatball stew and found this

however i made mine slightly different as i had to use what I had in my pantry

my recipe:

preheat oven to 325

in a large dutch oven, pour in idk about 2-3 tablespoons of olive oil (don't be stingy) on medium heat

then throw in about half an onion roughly chopped and sauté until softened (I use spanish onions)

while sautéing, season generously with salt, pepper, garlic powder, thyme, rosemary, cumin, oregano (it smells so goooooood)

once softened, add a small can of sliced carrots and one small can of mushrooms (add additional seasoning as needed) - i use canned carrots because i hate frozen carrots (they have just an ughhhh texture for me) and I didn't have any fresh carrots

sauté and marry it all together for a few minutes

I also added half can of diced italian seasoned tomatoes (garlic, oregano, basil) - because i had to use up my left overs, but you do you

sauté it a bit more and then add about 1/3 cup of good red wine

let that simmer for a bit to cook off the alcohol

then add about 6-8 cups of beef broth (enough broth to cook meatballs in)

re-season to taste (i added a bit more salt, garlic, & thyme, then added a sprig of fresh oregano from my plant)

add 2 bay leaves

then about 1/3 cup or so of frozen spinach

while that's cooking you make your lamb meatballs

defrosted 1 lb of ground lamb, put in bowl with about 1/4 cup of italian style bread crumbs, salt, pepper, garlic powder, thyme, cumin, shawarma seasoning, oregano

the recipe called for uncooked rice, but I used one of those single serving ready to go rice portions and added about half that container to the meat mixture

i threw the rest of the rice into the soup to cook

While mixing your meat: add 1 egg then mix all your ingredients together by hand and start forming meatballs to drop in your simmering hot soup

once done, put the lid on your dutch oven and throw that bad boy into the oven for about 25 minutes for the meatballs to cook

serve with fresh crusty bread

the soup smells and tastes amazing, absolutely best broth

the only thing i might change going forward is I might bake my meatballs a bit beforehand for a nice crust, then throw them in (i'm italian/sicilian american and grew up baking my meatballs)

this all makes a big pot of soup that could feed 4-6 people, or if it's just your little old self, you can freeze some portions for some other cold day

edit: for anyone who's interested and are able to afford it, I HIGHLY suggest getting some shawarma seasoning in your pantry for cooking lamb or chicken

[yum-yes-please]

17/04/23

Mushroom schwarma - it was delish! Recipe link below

https://thehappypear.ie/meaty-mushroom-shawarma/

[jaigurufoods]

soya chunks and receipes

 More and more people are seeking tasty and nutritious meatless meal options as plant-based diets gain popularity. Soya chunks offer an easy way to add protein and meaty texture to vegetarian and vegan dishes. Made from defatted soy flour, soya chunks plump up and take on a tender, meat-like consistency when soaked and cooked, absorbing flavors from sauces and spices. They are incredibly versatile, perfect for stir-fries, stews, curries, or as a substitute for ground meat in dishes like tacos, chili, and pasta sauce. With a neutral flavor, soya chunks make it simple to create delicious, satisfying meatless meals. From soya chunk kebabs to vegetarian mapo tofu, home cooks find it easy to go meat-free with this soy-based staple. For an accessible, nutritious, and tasty way to enjoy more plant-based proteins, stock up on versatile, protein-packed soya chunks from Jai Guru Foods.

Be Healthy!

Check out these recipes from Jai Guru Foods:

Soya Chunk Tacos

Fill taco shells with cooked soya chunks seasoned with taco seasoning, along with toppings like shredded lettuce, diced tomatoes, avocado slices, and salsa. Serve with lime wedges. For more ideas, visit Jai Guru Foods.

Soya Chunk Spaghetti Bolognese

Simmer cooked soya chunks in a rich tomato-based sauce with garlic, onions, carrots, celery, and Italian herbs. Serve over spaghetti and top with grated Parmesan cheese. Find more recipes at Jai Guru Foods.

Soya Chunk Stir-Fry

Stir-fry soya chunks with bell peppers, broccoli, snap peas, and carrots in a savory soy sauce, garlic, ginger, and sesame oil mix. Serve over steamed rice or noodles. Discover more dishes on Jai Guru Foods.

Soya Chunk Curry

Simmer soya chunks in a coconut milk-based sauce with Indian spices like curry powder, turmeric, cumin, coriander, and garam masala. Serve with naan bread or rice. Visit Jai Guru Foods for more inspiration.

Soya Chunk and Vegetable Skewers

Thread soaked soya chunks onto skewers with cherry tomatoes, bell peppers, zucchini, and mushrooms. Grill or roast until lightly charred. Serve with couscous or quinoa. Check out Jai Guru Foods for more recipes.

Soya Chunk Chili

Cook soya chunks with onions, garlic, bell peppers, kidney beans, diced tomatoes, and chili powder for a hearty vegetarian chili. Top with cilantro, cheese, and sour cream. For more recipes, visit Jai Guru Foods.

Soya Chunk Shepherd’s Pie

Top cooked soya chunks and mixed vegetables with creamy mashed potatoes. Bake until golden and bubbly for a comforting meal. More ideas at Jai Guru Foods.

Soya Chunk Shawarma Wraps

Marinate soya chunks in yogurt, lemon juice, garlic, and spices like cumin, paprika, and cinnamon. Grill or bake and serve in pita bread with lettuce, tomatoes, cucumber, and tahini sauce. Get more recipes from Jai Guru Foods.

Soya Chunk Fried “Chicken”

Coat boiled soya chunks in seasoned flour and shallow fry until crispy. Serve with mashed potatoes, gravy, and green beans for a vegetarian take on fried chicken. Find more at Jai Guru Foods.

Soya Chunk Stew

Simmer soya chunks with root vegetables like potatoes, carrots, and parsnips in vegetable broth with thyme, rosemary, and bay leaves. Serve with crusty bread. Discover more recipes at Jai Guru Foods.

These meatless meals made with soya chunks are delicious and packed with protein and fiber, making them satisfying and nutritious for everyone. Customize the recipes with your favorite ingredients and spices to suit your taste. Enjoy your meatless culinary adventures!

For more information, visit Jai Guru Foods.

[jahi104]

Shouk

After a long hot Sunday of coaching young kids football I traveled to Georgetown to try another vegan spot, this time alone as my girlfriend had gone back to school. I had been doing some research as I found a new plant based restaurant called Shouk.

I walked down the busy streets of Georgetown looking for the sign until I saw a bright orange sign that read SHOUK. The front of the restaurant was all glass with the door wide open making it appear more spacious and seating set up outside as well.

I walked up to the self ordering kiosk not sure what I was getting myself into or the type of food they offered. The middle eastern style food place offered bowls and pita bread wraps with a variety of options. After a quick google search I found their most popular items were the Shawarma and the Shouk burger, so I went with the shawarma. I got my meal soon after and sat outside to enjoy the warm weather with my food. 

The wrap was still warm as I took my first bite of something new. As the pieces hit my tongue I was flooded with intense new flavors. The chewy soft texture of the juicy grilled oyster mushrooms was salty, savory and almost bitter as it was the flavor that stood out the most. The cucumbers tasted as though they had been doused in vinegar, and the cabbage, onions and arugula gave it a smooth but crunchy texture that did not distract from the main contents of the wrap. Then the cream tahini dressing that was new to me and was surprisingly rich and creamy. The Tahini made up for the rest of the flavor as it was somewhat spicy and zingy. All this stuffed in soft warm pita bread was mouthwatering.

Learn to make your own tahini dressing!

[recipeclips]

4 SERVINGS

Mustard Vinaigrette

1 tbsp Dijon mustard 1 garlic cloves, minced 1 limes, juiced 4 tsp extra virgin olive oil 1/8 tsp sumac pinch of salt and pepper 1/8 tsp crushed red pepper flakes, optional

For The Cabbage Salad 2 cups 140g shredded cabbage 1 cups 70g shredded red cabbage 1/2 cup shredded carrots 1 green onions, trimmed, chopped (both white and green parts) 1/2 red bell pepper, cored and cut into thin sticks 4 large radishes, halved and thinly sliced 1/2 cup (30g?) chopped parsley 4 tsp chopped fresh dill 1/2 tsp sumac kosher salt 1/2 cup (70g?) toasted sliced almonds

[readitreviewit]

Are you looking for a cookbook that will bring a little excitement and health into your kitchen? Look no further than Suzy Karadsheh's debut cookbook, "The Mediterranean Dish," filled with over 120 recipes inspired by the flavors of the Mediterranean. Trust us when we say, you'll want to cook everything in this book! Not only is the book beautiful, but the recipes are fresh and exciting. You'll find everything from Spanakopita Egg Muffins to Chicken Shawarma Bowls, Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano, Roasted Asparagus Salad with Cherry Tomatoes and Basil, and Middle Eastern Rice Pilaf with Toasted Vermicelli and Pine Nuts. And that's just scratching the surface. Suzy's recipes use easy-to-find ingredients and are easy-to-follow, tested-to-perfection, and the perfect balance of healthy and delicious. Born and raised in Port Said, Egypt, Suzy's cooking reflects the rich and complex traditions of the Mediterranean and Middle East, from Greece and southern Spain to Jordan and Tunisia, as well as inspiration from her new Southern roots. Whether you're looking for a quick and easy weeknight meal or something to impress your dinner guests, "The Mediterranean Dish" has got you covered. But it's not just the recipes that will draw you in. Suzy's book is also filled with charming stories about her family and childhood, as well as stunning photography that will have you drooling. Plus, her approachable instructions and reliable recipes make cooking a breeze. Some of our favorite recipes include the breakfast pitas with soft-boiled eggs and labneh, mushroom, veggie and feta phyllo purses, and mid-summer tomato and peach panzanella. And for a main course, we can't get enough of the Sumac Rubbed Drumsticks or the Grilled Swordfish Skewers with Basil Vinaigrette. Suzy's book is a celebration of eating with the seasons, using mostly whole foods, and above all else, sharing. So call up some friends, whip up a delicious Mediterranean meal, and enjoy the flavors of this beautiful region together. "The Mediterranean Dish" is a must-have for any home cook who wants to add some excitement and health to their kitchen. With its stunning photography, charming stories, and reliable recipes, this cookbook is sure to become a staple on your kitchen bookshelf. So grab a copy, open it up, and get ready to be transported to the sun-drenched, flavor-packed Mediterranean. Don't miss out on the inspiring and engaging stories in this book! Order now or get a 30-day free trial of Audible and start listening today. Your mind and heart will thank you. Price: [price_with_discount] (as of [price_update_date] - Details)

[pitalandon]

Various Types of Shawarmas That Are Worth Trying At Least Once

Are you a huge fan of Middle Eastern “flavour"? You will certainly enjoy shawarma. This Middle-Eastern delicacy is made from numerous fresh ingredients, and you can surely consume it with rice, pita and salad. The Shawarma in Eglington Yonge comes in many different flavours, and some of these are:

1. Mushroom Shawarma

This is for all the vegans out there. The savoury and spicy mushroom shawarma is an excellent sheet pan dinner recipe. It's completely gluten-free, and you can easily make them within 30 minutes.

2. Oven Roasted Chicken Shawarma

This is a popular Shawarma in Eglington Yonge, and this is a recipe which you can easily make at home. This Middle Eastern dish is an anti-inflammatory and delicious meal, which you can make in one pan and with no presence of refined sugar.

3. Beef Shawarma

You can enjoy beef shawarma at dinner or during lunch. This shawarma is topped with beef slices, garlic sauce, lettuce, tomato, pickles, onions and pita bread. You can either make it at home or just get it from a well-known Middle Eastern eatery.

4. Vegan Shawarma Topped with Tahini Drizzle

Even though the Chicken Shawarma in Eglington Yonge is a favourite of many individuals, this Middle Eastern dish stuffed with chickpeas and soy curl tenders is on another level. This shawarma is topped with tahini after it's baked to crispy perfection.

Are You Hungry? Grab a Shawarma!

The Chicken Shawarma in Eglington Yonge is not just the only shawarma that is loved by people. You will also find the vegan version of this Middle Eastern dish served at many restaurants.

To know more about, Shawarma Wrap in North York please visit our website: pitaland.ca

[loveskitchen1]

Restaurant & Bar in The Garden

On the off chance that you have never experienced Lebanese food, you don't have the foggiest idea what your missing and on the off chance that you don't have a clue about a kebbeh from a tabouleh, the Nursery Bar and café is a decent spot to get your orientation. The food is fragrant, the help is well disposed and the blustery nursery is a decent change.

It's a happy little spot with new Lebanese, Western and Thai contributions yet the Lebanese dishes make it a genuine feasting objective. The Nursery Bar and Café are to be sure a lodging bar and eatery yet they remain solitary as a demonstration of one monitors energy for his local treats and desserts. The friendly owner, Mohamad Jesr, is a notable apparatus in Chiang Mai and he empties his heart into cooking the culinary top choices of his origin utilizing credible recipes and fixings.

Among the numerous starters accessible, I think the champion as well as the best examining dish is the "Mezze Platter" which incorporates a solid piece of potato with coriander and garlic, braised cauliflower, hummus, babaganouj and mushrooms in coriander and garlic.

Mezze is comparable to Spanish tapas which signifies "little preferences", an eating custom. Each dish is heavenly no matter what anyone else might think yet in addition flavorful when mixed together on a piece of newly prepared pita bread. Furthermore, dread not...if you experience passionate feelings for one of the dishes they are on offer independently in enormous divides as well.

One more undisputed top choice of mine is the "Head of Garlic Simmered in Olive Oil". Here the culinary expert takes an entire enormous head of garlic, cuts off the top, covers the garlic in olive oil and heats the situation in foil. The outcome is delightful, smooth cloves that are effortlessly eliminated and spread on the going with toast for a yummy and sound taste treat.

On the principal course side, one ought to attempt the "Kafta in the Broiler" made with new ground hamburger, parsley and onions, new tomatoes and potatoes prepared in a pureed tomatoes with pomegranate puree. There is likewise a fantastic "Chicken ala Kiev" comprising of a wonderful chicken filet loaded down with garlic, spices and margarine and prepared in the stove.

You might have seen that most of the dishes on offer are solid and many are additionally veggie lover. Another touch that sets the Nursery Bar separated are the housemade pickles.

Any guest to a Lebanese café ought to likewise plunge into the housemade Hummus, articulated Hoomoos which is a Turkish word signifying "the genuine article". It's a magnificent, smooth chickpea puree with a lemony tang and a profound flavor served on that new, puffy pita bread.

Treats range from the Western housemade "Cheesecake" to the Lebanese "Namoura with Almonds and Cream in Lemon Curd and Caramel" and furthermore incorporate heavenly sorbets made nearby from occasional natural products.

Rumors from far and wide suggest that "Shawarma" (a Lebanese rendition of the Greek Gyro) is coming soon for you sheep darlings as well as a "Cherries Celebration" for the sweet tooths like me. Plans are likewise in the blend for an indoor region for the people who favor four walls and a climate control system.

Nobody is awesome and on certain events the food can come out sluggish so request on appearance. Everything is new so go on a night when you can partake in a sluggish food experience as opposed to a light meal. To partake in any of these treats in the solace of your own home The Nursery Bar menu is likewise accessible on Dinners on Wheels for U. 

For More Info :-

Kew Gardens Restaurant

[fattributes]

Easy Vegan Mushroom Shawarma

[sialiasnest]

Impossible pie

Impossible burrito

Impossible stuffed bun

think of the impossibilities . . .

Core recipe:

break up a block of impossible in a skillet and fry over medium heat until you get browned crumbles

Add seasoning to taste and 1 tbs rice flour (I like garlic/ onion/paprika/ pepper, but a pack of taco or shawarma seasoning works too)

add 1/2 cup water and stir until a creamy sauce forms, allow to simmer over low heat until sauce is a good consistency

Add a small splash of something acidic to taste, such as Tabasco, Worcestershire sauce, lime juice, malt vinegar, or wine. Taste and adjust seasonings.

Optional: add cooked potatoes, or frozen mixed veg, or sautéed peppers/mushroom/onions, etc. to taste.

Stir to combine. Cover with mashed potatoes, or wrap in tortilla, or pizza dough & bake. Cheese optional.

Enjoy!

Keeps well, freezes well, travels well. Good for picnics.

[lovlettres-moved]

What’s your favourite food to make :0

i don't cook often (mostly in summer holidays or when i get the time during weekends) - but i love experimenting with different chicken/meat recipes :p (made creamy garlic mushroom with fried rice a few weeks ago, about a week ago found this recipe of lemon and siriracha grilled chicken - though i deep fried instead of grilling lol, chicken wraps or shawarma is something we make almost every other sunday and i love making it, it's pretty easy and quick to make too and my favorite is chicken soup

i love making desserts too - i made an apricot sweet (it's kind of like jam but also not really) with custard, i also love making mango and fruit trifles.

[anais-mitchell]

Cooking photo dump!! I love the food I’ve been making recently :-) as usual if anyone wants any recipes send an ask!

grilled chicken (salt, pepper, 21 seasoning salute) + sweet potato gnocchi + maple mustard brussel sporuts

these sprouts are absolute CRACK i toss them in dijon mustard, pure maple syrup, olive oil, salt, pepper and red pepper flakes and roast them at a really high heat to get them super crispy. pro tip: leave the pan in the oven during the preheating.

cast iron ny strip steak w/ white wine, mushroom, and dijon mustard cream sauce + roasted potatoes + broccolini

garlic lemon butter shrimp + cauliflower gnocchi + roasted broccolini

sesame seared ahi tuna + ginger lime rice noodles + chili garlic brussel sprouts (not 2 flex but bf said this was the best meal i’ve ever made 😤)

creamy garlic sundried tomato pasta with shrimp

shawarma chicken gyros + feta fries

coconut curry chicken + rice (this was good but could def use some work, if anyone has tips for curry help a girl out!)

dijon mustard & lemon salmon + maple mustard brussel sprouts + rosemary roast potatoes

the BEST salmon i’ve ever had in my life, just spoon dijon mustard and lemon juice on top and bake it

charcuterie board (would usually put the olives in the bowl but someone had a nut allergy lol)

thai basil chicken + rice + chili garlic broccoli