Price: From $3.50
Where to Buy: www.tableofplenty.com.au
You guys know I have a close and personal relationship with snacks, so when Table of Plenty hit me up to review some of their stuff and create a little recipe, you know I jumped at that chance!
I reckon you can always pick up the vibe that a business is doing good and when you learn the Table of Plenty story, it all starts to make sense. Owner Kate Weiss started the biz after the struggle of a challenging full-time job started to compromise the care of her Amy, who was born with a disability.
Kate and her team have now grown Table of Plenty into a major national biz with a range of products including muesli, snacks, spices and dukkah, all supporting Table of Plenty’s vision of:
- Using good, healthy ingredients
- Using Kate’s wealth of knowledge to create innovative and tasty food
- Creating products that are quick and easy to prepare
- Customers trusting that they’re buying good quality and good value products
Sounds good, don’t it? You guys will also be stoked to know that heaps of Table of Plenty products are vegan and what I’ve tried so far has been lit. Snackwise you can’t go past the Dark Chocolate Mini Rice Cakes but TBH the dukkah is where it’s at. With 4 types of dukkah combining a unique blend of nuts and spices, there’s bound to be a flavour combo that tickles your fancy.
Dukkah is perf for dipping breads and sprinkling on salads but you can get hella creative with it too! ToP asked me to whip up a recipe using their Pistachio Dukkah and lemme tell you, this one is a winner! My Dukkah Crusted Oyster Mushrooms with Creamy Jalepeño Sauce recipe makes the perfect snack, you can even pop it on top of zoodles to make a healthy meal!
- 1/2 cup soy milk
- 1/2 teaspoon apple cider vinegar
- 100 grams oyster mushrooms
- 2 x 45 gram packets Table of Plenty Dukkah (I used Pistachio)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- Olive oil spray
Jalapeño Cashew Dipping Sauce
- 2 cups water
- 1/2 cup raw cashews
- Up to 1 jalapeño
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoons salt
- 1 tablespoon
- 1/2 cup soy milk
- Preheat your oven to 200°C and line a baking tray with baking paper
- Whisk together the soy milk and apple cider vinegar in a jug and set aside.
- Slice the larger mushrooms in half and leave the smaller ones whole.
- Pour the soy milk mixture into a shallow bowl or dish.
- In another shallow bowl or dish, combine the Table of Plenty Dukkah, nutritional yeast and salt.
- Dip each piece of oyster mushroom in the milk mixture, then into the dukkah mixture until well coated.
- Carefully lay the oyster mushrooms out on the baking trays, spray with olive oil and bake for 15 minutes.
- Remove and gently turn the mushrooms before respraying and returning to the oven for a further 15 minutes.
- While the mushrooms are baking, bring the raw cashews and water to the boil and continue to simmer until very soft (about 15-20 minutes).
- Drain the cashews and transfer to a blender before adding the jalapeño, garlic powder, nutritional yeast, salt and olive oil.
- Blend on high for 15 seconds and keep blending while slowly adding the soy milk until smooth and creamy.
- Remove the oyster mushrooms from the oven and serve warm with the dipping sauce.
This was a sponsored post.