Program Description
Event Details
Need a new recipe? Join us!
Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!
Monthly Event: Every Fourth Thursday!
For this month’s recipe, Coos Head’s Produce Manager, Marlow, will be making Vegan Trumpet Royale “Scallops” with baby bok choy.
Register for this virtual event @ https://bit.ly/3powyqG
Vegan Trumpet Royale “Scallops” with baby bok choy ingredients:
3-4 medium large trumpet royale mushrooms
1 sweet onion, diced
3 cloves garlic, smashed and minced
4 bunches baby bok choy, rinsed and cut into bite size pieces
1 large carrot, cut into match sticks or diced
1 finger ginger, grated
1 lemon for juice and wedge slices
1 TBS corn starch
1 tsp sesame seeds (optional garnish)
Soy sauce, salt, black pepper to taste
Marinade:
2 Cups water
2 TBS miso paste
1 TBS coconut aminos or soy sauce
1 tsp kelp powder
1 TBS rice vinegar
½ TBS sesame oil
*We will go over the following instructions live on the 24th.
Make the marinade:
In a small saucepan, heat 2 cups of water with 2 TBS miso paste. Bring to a boil, then remove from heat. Add 1 tsp kelp powder, ½ TBS sesame oil, 1 TBS coconut aminos or soy sauce, 1 TBS rice vinegar.
Prepare the “scallops”:
Rinse trumpet royale mushrooms and cut into disks about ¼ inch thick. Score either side of the disks in a crosshatch pattern. This lets the marinade into the flesh easier and gives it a more scallop-like texture. The mushroom cap is delicious, but doesn’t look as much like a scallop as the rest of the mushroom chunks. I usually use this part as my test/taster scallop.
Add the disks into the marinade and let sit. They should be marinated at least 15 minutes. For the best flavor, I like to leave them overnight.
In a separate pan, head 1 TBS oil on medium heat. When hot, add in your diced onion. Let cook until the onion is translucent and a bit browned. Add the minced garlic and grated ginger. Let cook until there’s some color on the garlic.
Add in baby bok choy and a splash of the marinade. Let cook two minutes, stirring occasionally.
Add in carrot and the juice of ½ to a whole lemon.
If not saucy enough, add more of the marinade.
When cooked to your liking, plate vegetables.
Cooking the “scallops”:
Remove the trumpet royale disks from the marinade and pat dry with paper towels. This lets them crisp up better.
In the pan you cooked the veggies in, heat 1 TBS oil on medium heat. When hot, add in the scallops in a single layer, not touching each other. Let cook about 3-5 minutes, or until the scallop is browned and a bit crusted. Flip, and let cook until the other side looks the same. This is the time when I try the tester mushroom cap.
Plate the completed scallops on top of the cooked veggies.
Return the saucepan of leftover marinade to the stove, and heat on medium heat until bubbling.
Mix 1 TBS corn starch with 1 TBS cold water. Add this cornstarch slurry into the marinade and stir with a whisk until it thickens the sauce, about 2 minutes.
Drizzle sauce on top of the completed meal. Garnish with sesame seeds and lemon wedges. Enjoy!
Event is FREE and open to everyone!
Check out the Community Cooking playlist on the library's YouTube channel with over three years worth of recipes!
Go to: https://bit.ly/3pXmapN
