Sesame Mushroom

Before becoming conscious of my diet, I used to live in the Chinese restaurants. Still love the taste as it lingers in my memory. If you loved Chinese food as much as I did, get your chopsticks ready. I do not eat a lot of mushrooms, maybe once every few weeks, but whenever I do, this is one of my favorites. For this meal, the sesame mushrooms were made with quinoaand cilantro sprinkled on top.


1 ½ cherry tomatoes
¼ Onions sliced
¼ Teaspoon chili powder
¼ Teaspoon cumin powder
¼ Teaspoon turmeric
Dash of basil
2 Tablespoons ginger juice
2 Teaspoons sesame oil
1 Stalk of scallion chopped
1 Tablespoon agave
1 Tablespoon spelt flour (thickening agent)
Pinch of sea salt
Sesame seeds to sprinkle on top when serving

  1. Blend tomatoes in a cup of water.
  2. Heat agave in a sauce pot for about 2 minutes, add tomatoes juice.
  3. Add all spices, stir and cook for about 1 minute on medium heat.
  4. Add ginger juice, sesame oil, scallion and onion and cook for 2 minutes.
  5. Mix flour in about ¼ cup of water until smooth.
  6. Add to sauce while stirring gently, cook for another 5 minutes and your done.

Fried Mushrooms

2 cups mushrooms sliced in trunks
1 cup spelt flour
½ teaspoon sea salt
1 teaspoon chili powder
¼ teaspoon cayenne pepper
Oil for frying

  1. In a bowl sprinkle seasonings to mushroom, mix well, cover and let sit for about 10 minutes.
  2. Add flour, shake container until flour sticks to mushroom (if too wet, add more flour)
  3. Remove mushroom from container and let them sit for about 5 minutes or until flour is well plastered unto mushroom.
  4. Heat oil in a deep pot.
  5. Fry mushroom for about 5 minutes or until golden brown.

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