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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

King Trumpet Mushroom Fries

King Trumpet Mushroom Fries

I'm *slightly* obsessed with my neighborhood Japanese market, Mitsuwa. Only in those lovely aisles of natto and green tea mochi can I find organic king trumpet mushrooms and fresh shishito peppers. Seriously, this combo is a staple appetizer in my life. The 'fries' were actually a crazy experiment that turned out to be ADDICTIVE. So, finally, I share my discovery with y'all! This will be a fan favorite appetizer, rest assured. Simply double the recipe if you're feeding a big group. 

INGREDIENTS
• 15 Jilz crackers, blended to flour (any flavor can work but I love the Tuscan!)
• 13 oz of king trumpet mushrooms (About 1 ½ packets)
• 2 teaspoons liquid aminos or tamari
• ½ cup veggie broth
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons nutritional yeast
• lots of black pepper
• sea salt, to taste

DIRECTIONS
1.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. Cut mushrooms in half, lengthwise, then cut in half again (should have about 4 slices from one large mushroom). 

3. In a large mixing bowl, add mushrooms, flour from crackers, veggie broth, spices, nutritional yeast, tamari, and toss with hands. 

4. Pour mushroom mixture onto parchment paper and bake for 35~ mins, until golden brown and crispy on the edges. 

5. Let 'fries' cool for 5-10 minutes, sprinkle with some extra nutritional yeast + black pepper, and enjoy! I love dipping these in a good marinara sauce or mayo.  

Pumpkin Bread

Pumpkin Bread

My Plant-based Guide to Amsterdam & Berlin

My Plant-based Guide to Amsterdam & Berlin