How To make Mushroom Miso Cornucopia
2 c Finely diced onions
2 c Whole button mushrooms
-OR- medium mushrooms 2 tb Regular sesame oil
-OR- oil of your choice 1 ts Salt (optional)
1/2 ts Ground black pepper (opt.)
1 ts Tarragon leaves
2 c Flaked Seitan*
2 c Fresh brussel sprouts
-- (stems cut off & halved) 3 c Miso sauce
Yield: Four 1 cup portions Prep time: 20 to 25 minutes Saute vegetables and Seitan in oil with spices at medium heat for about 5 minutes. Add miso sauce and continue to cook until hot. Serve as is, or over grain, pasta or toast for breakfast. This dish has a mild, sweet taste with a hint of tarragon. *NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany. Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Reuse Month Tutorial - Food Reuse with Tony Keogh, Caesar Salad
Below is Tony Keogh's recipe for Caesar Salad. For more information on reuse, see
Caesar Salad, Serves 3
In this salad I have chosen to use ciabatta and baby gem lettuce, however any leftover bread or any leftover lettuce or even greens can be used. You can also use any mayonnaise or salad cream or yogurt, even a combination of any of them, this is a great way to use up leftover condiments. If you do not have capers at home, you can also use olives. If you do not want to make the vegan parmesan, any hard-tangy cheese will do.
Salad
Ciabatta loaf, cubed
Tbsp yeast flakes* [optional]
Olive oil
1 large Baby gem or small cos lettuce, stalked and quartered
1 bunch scallions [white ends finely diced and green tops reserved]
Dressing [makes double batch]
100ml soy milk
40ml balsamic vinegar
Heaped tbsp Dijon mustard
200ml rapeseed or sunflower oil
Tbsp ground kelp or tbsp of vegan Worcestershire sauce
Salt to taste
60g capers
Reserved scallion tops [finely chopped]
Parmesan
50g toasted flaked almonds
2 tbsp yeast flakes
Nudge of miso [optional] or tsp salt
Method
In a large bowl, coat the capers with olive oil and spread them evenly over a parchment lined tray. Bake them in a preheated oven for about 8 to 10 minutes.
Rinse the lettuce in a bowl and set it aside in a colander with the chopped scallion whites.
Using either a stick blender or an inverted blender like a nutri-bullet, make the dressing. If you are using a stick blender firstly puree the milk, vinegar and mustard and then slowly add the oil until a mayonnaise forms. Add the other ingredients and pulse until blended. If you are using a nutri-bullet, add the milk, vinegar, mustard, and oil to the bullet all at once and puree until it emulsifies into mayonnaise. Then add the other ingredients. Whichever method you choose do not over blend after adding the capers and greens or the dressing may split.
To make the cheese tip all the ingredients into a nutri-bullet or use a mortar and pestle to grind everything together. If you do not have either of these use the base of rolling pin or a bottle in round bottomed soup bowl.
Plate up; combine a little less than half the dressing with the mixed leaves and divide them between three plates, scatter them with croutons and a good, heaped tbsp of the almond parmesan. To make a complete meal you can use the salad as a base for other ingredients, I like to top mine with fried tofu or carrot bacon.
* nutritional yeast flakes [not to be confused with yeast extract] is a deactivated yeast powder used to create e a cheesy flavour available from most supermarkets and all health stores
Ricetta funghi shiitake cotti in padella
Link all'articolo scritto:
* Coltelli Victorinox
* Padella in ghisa Lodge
*Tagliere in Bambù Biologico
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Fresh To Flavorful: Where The Wild Things Grow Shitaki Mushroom Soup
Chef Betsey Beaven creates an incredibly fresh,delicious soup that is a feast for the eyes and full of healthy properties. This dish is elegant, yet easy to prepare in under thirty minutes.
Do you love cereal? Then this will blow your mind! I hope there is sugary cereal in your future!
ASIAN STYLE SPINACH SALAD WITH WARM DRESSING AND MARINATED PORK
ASIAN STYLE SPINACH SALAD WITH WARM DRESSING AND MARINATED PORK ANOTHER INSTALLMENT OF USE WHAT YOU HAVE This is a lovely spinach salad with orange sections and a cornucopia of delicious flavors to compliment each other beautifully. All made with bits of this, bits of that and leftovers. I hope this inspires you to use what you have and think of “leftovers” in a new way. Apologies for the background noise in the middle of the video. I had netflix on and forgot to turn it off for filming. It doesn't last long. Silly me! Just so you know, when I share my use of different products I am not reimbursed in any way. I am just doing you the courtesy of showing you what I am using to make the dish which is generally what I have on hand. Feel free to use whatever you wish. Thank you for watching Simple Food Simple Life. Please LIKE, SUBSCRIBE AND SHARE. I welcome your comments. I am posting this installment to my Simple Food Simple Life face book page. Just follow the link below. You will not only find the latest installments but other good stuff as well. Please visit Simple Food Simple Life