Miso Oyster Mushroom “Scallops”

Miso Oyster Mushroom 'Scallops'

  • Servings: 2-3
  • Difficulty: easy
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Vegan 'scallops'


  • ~1 lb large King Oyster mushrooms
  • 1 tbsp vegan butter (I used Earth Balance)
  • 4 tbsp mirin
  • 1 tbsp ume plum vinegar
  • 2 tbsp low sodium miso
  • 1 tbsp agave syrup
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp thyme
  • salt and pepper to taste


  1. Wash and cut the mushrooms into 3/4-1 inch slices. 2. Heat the vegan butter in a saucepan 3. Cook the mushrooms on both sides until both sides are golden. 4. Add the remaining ingredients and cook until thick, about 5 minutes.
Serve in a salad, as a side, in rolls, and in rice or noodle bowls.

Maple Scotch Whisky Candied Nuts

Being done exams = celebrating with whisky + maple syrup + nuts? (Let’s be real, I was also snacking on them a lot while studying). Because didn’t Robert Burns say that “freedom and whisky gang together”?

Maple Whisky Candied Nuts

  • Servings: 5-12
  • Difficulty: easy
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A healthy study snack.


  • 2 cups mixed nuts
  • 3 tbsp whisky
  • 3 tbsp maple syrup


  1. Put 3 tbsp of whisky and 3 tbsp of maple syrup in a pan and bring to a boil.
  2. Add nuts, decrease temperature to low, and simmer for 10-15 mins, stirring during.
  3. lace on a baking tray, sprinkle some salt and pepper, and bake for 10 mins at 170 degrees Celsius.