Return of the warm!
The warmer end of Spring is approaching – the storms are still here and the rain is occasional, but the heat is coming in. There are now days above 30*C and all of my meals need to be eaten out on the grass in the sun. Eating outside is the best, especially because I can eat like a frickin pig and the spill-over will just go on the lawn for the ants. Thanks, ants!
With the return of warmth, we also get the return of cucumbers, tomatoes and corn (as well as mangoes and all of the good fruits of Summer). Whenever I combine these veg, I start to think Mexican food – fiery spices and fresh, clean crispy crunch. I’m even starting to like avocadoes, so there’s a big blob of new season avocado in the mix somewhere (I acclimatised myself by eating avo on vegemite toast).
Today’s Mexican feast bowl, nourishing and fresh, uses Oyster mushroom as a chicken replacement. Interestingly, they aren’t even Oyster mushrooms! They’re Trumpet Mushrooms, and the packs are just mislabelled. They contain antioxidants, selenium and a cholesterol blocker. Plus, they are rubbery and thick with a mild flavour, making them a perfect chicken replacement in dishes like this (I have used for many similar applications because this is a versatile shroom).
I’m still waiting to hear back about my recent job interview. I realise that since it is so long since, it isn’t likely I have been successful, but would very much like the official letter so I can put it to rest. My eyes are sore from staring at my email inbox, and I get stressed in the tummy, which messes up my digestion for days. It’s been nearly two weeks and I’m getting better but the digestion issues suck. Plus all of the binge eating and other junk that my emotions make me do. So crazy.
But this dish – what is it?
Well, it’s a bunch of stuff, as you can see. It probably throws you off but I am using Thai rice, which is purple. I haven’t added any weird shit to it, that’s just nature.
There’s an avocado blob with coriander and onions. Fresh veg. Roasted corn and tomatoes. Plus spiced mushrooms, cooked in the frying pan. If you have a BBQ, the corn, tomatoes and mushroom could all be cooked on there, grill styles. But I don’t have one, so the tomatoes and corn were grilled in the over, and therefore FA actually grilled.
- 4 Trumpet Mushrooms, sliced diagonally
- 2 TB olive oil
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp dried oregano
- ½ tsp garlic (granules or minced)
- ½ tsp cayenne pepper or chilli flakes
- 2 corn cobs
- Tomatoes - 2 handfuls
- 2 tsp olive oil
- 2 avocadoes, mashed
- 1 spring onion, sliced finely
- Coriander – handful, chopped
- ½ lime, juiced
- Fresh coriander
- Spring onion, sliced thinly
- Boiled rice
- Capsicum, sliced
- Cucumber, sliced
- In a large bowl, coat the mushrooms in the oil by gently tossing. Once coated, sprinkle over the herbs/spices and gently toss to evenly coat. Set aside.
- Coat the corn in a little oil (or butter!) and plus on the oven grilled. Grill for 15 minutes (or until it browns) and then add the tomatoes. Grill for another 10 minutes, checking for burning.
- Meanwhile, heat the frying pan and cook the mushroom. Try to place on a single layer, so all pieces have contact with the pan. Let cook. As it cooks, they’ll shrink so there’s more room. Flip the pieces and allow them to char slightly. If it gets too hot, then add a little water to the pan.
- Mix the avocado with the coriander, onion and lime. Let sit for a minute will you place the serving veg/rice on the plate.
- Add the corn, tomatoes and mushroom to the plate, then dollop on the guac. Serve!