Air Fried Oyster Mushroom Chicken

Battered, seasoned, and air-fried to a crispy golden brown, these vegan oyster mushroom chicken will satisfy your comfort food cravings! If I’m being honest, I really wasn’t sure this recipe would work. I mean to make vegan fried “chicken” with mushrooms is one thing. But to nix the frying completely in lieu of air frying? It shouldn’t have worked. But oooh did it worked!

Oyster mushrooms are a good source of vitamin D, protein, fiber, potassium, vitamin B6 and folate and can be found at most Asian grocery stores and farmers markets. The thing I love about oyster mushrooms for this recipe are all the nooks and crannies. The irregular shape of the mushroom provide “hooks” for the breading, so that it doesn’t just slide right off when you dredge the mushrooms. This ensures a delightful crunch with each and every bite.

These crispy oyster mushrooms are full of flavour with a crunchy coating, ensuring that they are delightfully crunchy outside and succulent inside, not to mention with a tender meaty center. They are just perfect and need no added oil. I don’t know about you guys, but I am a huge fan of mushrooms. Air frying these mushrooms gives them that distinctly crunchy, fried texture (with way, way less fat).

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

Chocolate Aquafaba Mousse

There’s nothing better than chocolate right? It’s one of the best soul food. This vegan chocolate aquafaba mousse is every chocolate lover’s dream. With only 4 main ingredients, it couldn’t be easier to make. This mousse is to die for, it’s firm and melts in the mouth. and I’m willing to bet the very last spoonful of this vegan chocolate mousse that you’ll love it too. That’s how certain I am.

To make it even more unique, we're whipping it up using aquafaba, which is the fancy name given to the liquid in a jar or can of chickpeas, or the liquid the chickpeas is cooked in. Basically the gist of it is that aquafaba = bean water. It’s the goopy brine/water you find in cans of beans. So all that weird bean water that you and I once use to pour down the drain actually has the ability to replace eggs in some instances. Who would have thought that something as basic as whipped chickpeas cooking water can yield such amazing results. The really cool thing about aquafaba is its ability to mimic egg whites. If you beat it up with an electric/stand mixer it will eventually fluff and form stiff peaks much like egg whites do when making meringue.

To make sure I have not gone mad and this thing doesn’t, in fact, taste vile, I made this mousse twice while a couple of our omnivorous friends were staying with us. Not only did they love the dessert, but when I was making it the second time, they watched me whip up the chickpea water into stiff peaks as they couldn’t quite believe that it is as simple as it sounds. They were so impressed and vowed to make this dessert once they get home. It’s the best compliment I could have wished for.

For the sceptics amongst you, let me re-assure you, this dessert does not taste of chickpeas at all. If I hadn’t just told you what’s in it, you would have thought that it’s an indulgent chocolate mousse, just like your grandma used to make and it’s super airy, fluffy and creamy, making it a light and chocolatey dessert that is perfect to serve even at breakfast!

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Dan Dan Mein with Mushroom & Tofu Mince

The more I cook vegan dishes, the more I can see that certain dishes are just better without meat. Even ones that traditionally use meat, such as this vegan dan dan mein which uses tofu and shiitake mushrooms. This is an inspired deal dan dan noodle recipe that stays true to the authentic Sichuan flavour. This post covers all the key ingredients and includes a super rich and balanced sauce to recreate the classic dish that tastes like China. It is for those nights when you’re craving spicy, warming, Chinese inspired noodles, but don’t want to wait for takeout.

This is not a dish just for vegans; the sauce and the mince topping using shiitake mushrooms and tofu have so much satisfying umami flavour you'd hardly miss the meat at all. Using mushrooms and tofu impart so much earthiness and umami to the dish, and they lighten the dish too! Mix them with a sauce packed with spicy, pungent, nutty, and sour flavours, and you’ve got yourself one outstanding bowl of noodles!

In Sichuan province, if you were to order dan dan noodles at a restaurant, the noodles would be swimming in a pool of red oil. Traditionally, the sauce for the noodles is made with ground pork or beef, cooked with a delicious blend of sesame paste, sesame oil, dark vinegar, chili oil, and Sichuan pepper. My version is much more bearable for anyone who didn't grow up eating scorching food for every meal, while still maintaining the deep spicy flavor. This recipe can be made and ready in just about 30 minutes and not only are they a touch healthier, but these noodles are served with a rich sauce that is nutty, spicy, and extra fragrant, with a hint of sweetness.

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂