Air Fryer Mushroom Jerky – Made in the Convection Oven

Mushrooms – they’re supposed to be good for you, but YUCK!

I’m trying to different ways to cook them so they don’t taste like mushrooms and have that slimy texture that reminds me of slugs. Sorry about that visual!

I found this recipe for mushroom jerky I made it in the conventional oven with a recipe and it was just too much oil but it was delicious and it also made the house smell so delicious while it was cooking I don’t have a food dehydrator so you can use your convection oven know it’s not the most efficient electricity wise but I wanted to test it out before I’ve purchased yet another appliance that I had to find a place to store for my birthday I got an air fryer and this was the perfect chance because it air fryer is kind of like a little convection oven it’s much more efficient and smaller you do have to make smaller batches but I’m going to give it a try using this recipe:

I marinated the mushrooms overnight.  I only had the white mushrooms and I bought them sliced because I don’t really like to touch them. I did clean, wash, and dried them.  Then I put them in the marinade and flipped the bowl over every time I went to the refrigerator. The mushrooms soaked up all the marinade and they were gorgeous. I stuck them in the oven at 180° which is the lowest my air fryer goes I set the timer for 30 minutes because that’s the highest it goes.  The mushrooms started smelling pretty delicious around 30 minutes. I flipped them to the other side and set the timer for 15 minutes.  Done to perfection!

Result: I found a way to like mushrooms!

Your Tastes Will Change

At first after adopting a vegan diet, I thought I could maintain still serving animal products to my husband. I don’t think that lasted a month. My husband got a ham as a gift, and I did manage to cook it for him. He came in the front door and asked with a disgusted tone, “What’s that smell?” I replied, “meat.”

While he does go through the drive-up windows and orders the combo number meat specials, he often will order a salad of only vegetables.

While I didn’t fool him on my first attempt at carrot hot dogs, he has become accustomed to our family vegan way of life.

Impossible Cheeseburger Pie

When I started to answer my husband’s question, “What’s for dinner?,” he interrupted me to finished my answer and said, “Impossible Cheeseburger in Paradise.”

The recipe is from Kristy Turner’s But I Could Never Go Vegan book. I did use a refrigerated vegan pizza dough and made Tofu Cheddar Sauce for the cheese as my improvisation.

I think it will be added to our family favorites. It did use up some lentils that I had left over from making seitan steak.

Making Sushi with Avocados

I wanted to make some creamy vegan sushi with avocados, sweet potatoes, and Mayo. I was afraid the avocados would turn brown too fast, so I turned to the Internet and found this solution

Blanching! Well, I have blanched tomatoes before, but never anything else. So , I thought I’d give it a try. Turns out that is totally the solution! I experimented to see how long the sushi could be left out considering that would probably be set it on the table to serve people eat it and it was over 45 minutes and I didn’t brown. You must have avocados that are pure green inside, so make sure they are fresh. My go-to avocados are Aldi’s Organic Avocados.

Vegan Brownies

This site listed their brownie recipe as the “Best Fudgy Cocoa Browines.”  How could I resist?

Taking a peek at the recipe, I figured I could do a vegan substitute for the butter and make sure other ingredients were vegan-approved.  What should I do for the eggs?  My go-to for eggs has always been the flax/chia “egg” (1T of either flax or chia seeds with 3T water).  This time, I decided to be bold and daring and try substituting “Aquafaba” (read: broth from chickpeas) instead.  I was very surprised that after wire-whisking only 1 minute, my Aquafaba looked like whipped egg whites!