Sweet and Sour Shrimp Dinner
4-8 oz Lions Mane Mushrooms
½ cup aquafaba
½ cup almond flour
1 tbls ground flax
2 tbls nutritional yeast
½ tsp salt
1 nori sheet
Break Lions Mane mushroom into small shrimp size pieces and set aside.
Mix all dry ingredients in a bowl (except for nori) and mix.
In a food processor or grinder, process nori sheet into flakes. Add to dry ingredients and mix. Set aside mixture.
In a separate bowl pour the liquid from some drained chickpeas into a bowl and set aside.
Preheat oven to 400F
Line a baking sheet with parchment paper.
Begin breading Lions Mane pieces by first dipping them in aquafaba and then the dry mixture. Place on a parchment-lined baking sheet. Continue the process until all pieces are nicely breaded.
Bake for 40 minutes, flipping halfway through.
Sweet and Sour Sauce:
½ cup unsweetened pineapple juice
2 minced garlic cloves
2 tbls coconut aminos or tamari
⅓-½ cup date paste
2 tbls apple cider vinegar
¼ cup ketchup
1 tbls arrowroot
To a saucepan add all ingredients except for starch.
Bring to a boil.
Mix starch with 2 tbls of cold water and add to saucepan.
Mix until sauce thickens.
Toss breaded shrimp in sweet and sour sauce.
Fried Rice
2 cups cooked millet
2 small carrots diced
½ peas
½ onion diced
⅓ cup chopped green onion
2 cloves garlic minced
¼ cup coco aminos
Salt and pepper to your taste
Heat ¼ cup of water on medium heat. Add onion and garlic and saute until softened. Add carrots and continue to cook until carrots are tender. Add millet and coconut aminos. Mix to combine. Add peas and green onion. Cook for 3-4 minutes.
Serve with a side of your favorite fresh and/ or steamed veggies.
