I have immense respect and admiration for people who can achieve more than I can. Vegetarianism and veganism are just a couple of them. So far, I have only been able to give up beef (completely), lamb (completely), and pork (most of the time).
I also want to say a big BIG “thank you” to my vegan and vegetarian readers. I had no idea the tofu noodle salad would be such a hit! I have more recipes similar to it, courtesy of my phenomenal grandmother. She was a devout, practicing Buddhist and became a vegan later in her life for her faith.
Back to the Sweet ‘n Easy White Jelly Mushroom. This is a dessert made with snow fungus or white jelly mushroom (tremella fuciformis). It’s a type of medicinal mushroom ultra rich in polysaccharide fibers and potent antioxidant.
The white jelly mushroom is extremely easy to prepare. Quality of the mushroom is the key thing to look for. Some manufacturers bleach the mushrooms to give them a whiter hue. This (unethical) practice adds unwanted chemicals and strips away the potential health benefits of the mushrooms.
After trying several different brands, I like this brand on Amazon the best. It’s not the least expensive option, but it’s unbleached and very easy to prepare. There are also other brands at Asian supermarkets. If you choose the Asian supermarket option, try to select ones that have yellowish/off-white coloring and avoid ones that are too pale. Bleached white jelly mushrooms also have a very faint taste of chlorine after it’s cooked.
When cooked thoroughly, the texture is soft and jelly-like. If you’re adventurous enough to give it try, let me know what you think!
Makes 8 servings
- 2 compressed white jelly mushroom or 1 uncompressed, unbleached white jelly mushroom
- 8-10 cups of water
- 3-4 tablespoons of pure maple syrup or Stevia
- 5-6 tablespoons of chia seeds
- ＊OPTIONAL* 2 tablespoons dried goji berries
If purchased compressed version from Amazon:
- Remove white jelly mushroom from package. Soak compressed white jelly mushroom in cold water for 30 minutes or until the jelly mushroom is soft and rubbery to the touch.
- Follow steps 2-9 below.
If purchased uncompressed version from an Asian supermarket:
- If you purchased uncompressed ones from an Asian supermarket, soak white jelly mushroom in cold water overnight (or at least 8-10 hours). The snow fungus should feel soft and rubbery to the touch.
- Using kitchen shears, cut around the hard center and throw away the center. Cut the white jelly mushroom into small pieces.
- In a slow cooker, add 10 cups of water and mushroom.
- Set timer for 6 hours.
- Stir in pure maple syrup or Stevia.
- Turn off/unplug slow cooker.
- Stir in chia seeds and goji berries (if you’re using the goji berries).
- Let sit for 5 minutes.