PLANTAIN BAO BUNS

For the buns: Add all bun ingredients to a mixing bowl, mix thoroughly and knead until a smooth dough forms. Let the dough rest in an oiled bowl for at least 30 minutes or until doubled in size. Remove from the bowl, knead lightly then divide into 8-10 equal pieces. Roll each piece out into small discs with a lip on each side, fold over and set in a steamer for 10-12 minutes until fully risen. Set aside.

For the Fried Mushrooms: Mix the wet batter ingredients (ground flax seed, water, mustard, hot sauce) in one bowl and the dry batter ingredients (chickpea flour, salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme) in a separate bowl. Dredge the mushrooms in the wet batter, then in the dry batter. Fry the breaded mushrooms in avocado oil for about 3-5 minutes on each side or until golden and crispy.

For the Sweet Heat Sauce: Chop and deseed the fresno and serrano peppers along with the garlic cloves. Cook the chopped peppers and garlic in ¼ cup avocado oil on medium-low heat until softened, about 2 minutes. Add agave, rice vinegar, and a pinch of salt and pepper. Reduce heat to low, and simmer for 5-10 minutes until the chilies are soft. Then transfer to a small blender and process until smooth.

Assemble with all elements, optionally top with a slaw and pickled onions and enjoy.