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Today, we are pleased to have a well-known vegan chef, best-selling vegan cookbook author, entrepreneur, and animal-people advocate, Miyoko Schinner, back on Supreme Master Television. “What we want to do is create people that are compassionate towards animals. So, with that in mind, I want to show you how to make a vegan ‘Pulled Pork’ from my latest book, the ‘Vegan Meat Cookbook.’ That doesn’t exactly taste like pork, but it has every bit of that satisfaction, and umami, and chewy quality that people are looking for. This is one of those foods that can help people transition to a healthy, sustainable, compassionate, vegan diet.” “The first thing we’re going to do is to shred these mushrooms with a fork to create sort of the texture or look of what you might see or think as is ‘pulled pork.’ So, now I’m going to make my simple marinade and start with three tablespoons of soy sauce. Add two tablespoons of extra virgin olive oil, and for a touch of sweetness − a tablespoon of maple syrup. And then a teaspoon of smoked paprika, or you can use liquid smoke. Put the mushrooms in there. Mix it all up. After you get it all nice and mixed up and everything looks beautifully brown, we’re just going to set this aside for 10 minutes. We’re ready to move on to the salsa. So let me introduce you to the ingredients. I’ve got tomato, jalapeno, lime, and cumin. I’ve got a pan heating here, and we’re going to put some olive oil here in the bottom, and we’re going to cook the mushrooms until they’re super brown. So we’ll get the mushrooms in there. There’s no liquid in the pan. We don’t want any liquid. We just want them chewy, succulent, smoky, delicious. I’m going to throw the cashews in here, and they’re going to add this wonderful sweet crunch, which will make the smokiness so perfect.Let’s start assembling these tacos. We’re going to put a little bit of this wonderful King Trumpet Mushroom Pulled Pork in the middle here, a spoonful of this salsa right on top, and a few radish slices for some freshness and some extra crunch. Top it off with some fresh cilantro and my tacos are ready to devour.”
