Name: Oyster Mushroom Moqueca
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 6–8 cilantro stems, thinly sliced (garnish); 2 tablespoons grapeseed oil; Salt and pepper, to taste; 6 scallions, chopped; 1 jalapeño or serrano pepper, seeded and chopped; ½ cup sun-dried tomato paste; ¼ cup dulse flakes (garnish); 1 teaspoon sea salt; 3 tablespoons coconut oil; 1-inch piece ginger, minced; 4 whole red habanero peppers; 1 small shallot; 1 cup cooked quinoa; 1 cup raw white sesame seeds; 1 tablespoon sea salt; 4 cups vegetable stock; Sea salt to taste; 1 tablespoon umeboshi vinegar; ½ habanero pepper, seeded and chopped; 1 carrot; 1 stalk celery; 4 ounces oyster mushrooms; 1 cup coconut oil; 3 scallions (white and green parts), chopped; ¼ cup lime juice; 2 green, unripe plantains; 2-inch piece dried kombu; 2 cups young coconut meat; 1 teaspoon cayenne; 12 sprigs thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Sous-Vide Vegetable Stock

1 carrot
1 stalk celery
1 small shallot

Method

Sous-Vide Vegetable Stock

Roughly chop the carrot, celery, and shallot, and place them in a food processor. Add a small amount of water and pulse until small pieces form. Place the vegetables in a large vacuum bag and add thyme, kombu, and the remaining water. Seal and cook sous-vide, at