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Blog. Happy Veganuary! We have teamed up with Chloe, head chef and founder of CB Sushi.

CB Sushi aim to revolutionise plant based eating.Blog, Chloe says:

“I pride myself in producing top quality vegan food, combing innovative and explosive flavours, with artistic elegance.” 

Fantastic flavours and innovative design, CB Sushi are not one to miss. This week, Chloe has been experimenting with Smithy Mushrooms BIG BBQ Box, creating a mouthwatering mix of mushroom recipes and they’re all here for you to try. On the menu today we have the Golden schnitzel, breaded oyster mushroom schnitzel, buttery mashed potato, grilled green beans, smoked garlic and parsley oil and the Mexican Mix Up, loaded nachos and taco’s!

Hi there! I’m a bike messenger by day, aspiring actor by night, and this is my website. I live in Los Angeles,blog have a great dog named Jack, and I like piña coladas. (And gettin’ caught in the rain.)

For this you will need: 
Red potato – 2 small potatoes 
Green beans – around 100g 
Flat oyster mushroom – 4 large 
Lemon – 1 slice 
Parsley- 1tbs 
Smoked garlic- 2 cloves 
Olive oil – 2tbs
Vegetable oil – 500ml 
Vegan butter – 1-2 tbs 
Plant based milk -2  tbs (recommend soya milk)
Panko breadcrumbs – 3tbs 
Tempura 1/2 cup 
Good quality salt to season 
Method

Using our oyster mushrooms: This is the perfect substitute for this chicken schnitzel – paired with a buttery mashed potato and grilled beans and finished on with a smoked garlic and parsley oil. GO TO RECIPE

Step 1: Prepare your nacho cheese 

You will need:

1 and 1/2 cups (225g) Cashews (Raw)* ( dont need to be soaked) 

1 Tbsp Lemon Juice (freshly squeezed)

1/4 cup nutritional yeast 

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp smoked paprika 

1/2 tin of chopped tomatoes 

1/4 tsp Turmeric

2 cups (480ml) Vegetable Stock

Optional addition of chilli flakes to add spice 

Options

Prepare your nacho

Step 2: Prepare your nacho ‘mince’ 

You will need:

1/3 cup unsalted walnuts – soaked in lukewarm water for 20 mins 

1 small onion – diced 

1 smoked garlic clove – roasted (in an oven at 180 degrees with a drizzle of oil)

2tbs cold water 

Around 100g of Miatake mushrooms

1 tbsp ground cumin 

1 tbsp chilli powder

1tbs tomato paste 

1 tb of soy sauce 

1tbsp smoked paprika 

Salt+pepper to taste

Salt + pepper to taste 

1 tbsp of fresh coriander 

add the rest of your ingredients apart from walnuts and cook down

Step 3: Salsa 

100g fresh Baby tomatoes

2tbs fresh Basil 

2 tbs fresh Coriander

1/2 Red Onion

fresh coriander, red onion,

Step 4: Smashed avocado 

Take 1 whole avocado and mash with a fork, adding 1 tbsp of fresh coriander good pinch of salt, squeeze of lime 

Step 5: Nacho chips

Option here to use shop bought or make your own using tortilla wraps (if using tortilla wraps, cut them into triangle shapes and deep fry)

Now load up your nachos or tacos with each element…

**if using tacos- heat them up in a dry frying pan for around 10 seconds in a hot pan**

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