For 2-4 Servings:
1 small giant puffball (2 fists size abt. 15 cm diameter)
1/3rd cup of walnuts
2 tbs of nutritional yeast
100g breadcrumbs or crumbled salt crackers
1 tsp fresh thyme
1 tbs salt replacer spice (Mrs Dash)
salt and pepper to taste
2-3 tbs veg cheese mozzarella style (Daya flakes)
2 tbs egg replacer powder
6 tbs water
5-6 tbs olive oil
Peel the puffball mushroom, clean out dark areas and cut in 6-8 mm strong slices.
For the parmesan crumbs, combine walnuts, nutritional yeast, breadcrumbs, thyme, spices and veg. cheese in a blender and process to an even parmesan style.
Olive oil can be used like eggwash. to use less oil: Whip egg replacer powder in water and gradually add oil until you get a whipped egg consistency.
Spread bread crumb mix on a plate. Dip mushroom slices in veg. eggwash and then roll or cover solid in breadcrumb mix.
Heat little oil in a skillet and cook the Schnitzel at abt. 4 minutes each side, until golden. Serve with lime wedges and salad. ©2012Sabineart.com