Baby Bella (Portebello) Mushroom Miso Soup

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Baby Bella (Portebello) Mushroom Miso Soup

Ingredients:

  • 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
  • 2 tsp peanut oil
  • 1 medium yellow onion, thinly sliced
  • 1 carrot, pealed and sliced
  • 2 celery sticks , sliced
  • 1 T. garlic, minced
  • 1 T. ginger, minced
  • 4 cups water (or vegetable stock)
  • 2 cups Kale or Swiss Chard leaves, roughly chopped
  • 2 Tbsp white miso (or other miso of choice)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp sesame seeds
  • Seasoned crackers
  • Bragg’s Amino Acidsbrags1

Directions:

In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.

Enjoy!!!

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Vegan Macaroni and “Cheese” with Kidney Beans: Recipe

Vegan Macaroni and “Cheese” with Kidney Beans

Ingredients:

  • 1 pound Elbow Pasta, cooked and drained
  • 1 cup plain, soy milk
  • 3/4 cup Nutritional Yeast
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt)
  • black pepper to taste
  • 1 1/4 pasta water from drained pasta
  • 1 cup Kidney Beans, soaked, cooked and drained (how to cook dry kidney beans)

Directions:

First, if you are using dried beans, you’ll have to start soaking the beans the night before. You can also use can kidney beans as well. To cook dried kidney beans: Visit this site: http://www.chezbettay.com/pages/basics1/basics_beans1.html

Put the pasta on to boil according to package directions.

While it’s cooking, blend all remaining ingredients together in a blender or food processor.

When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.

Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

Add cooked kidney beans, mix and serve.

Enjoy!!!

“Wild Fermentation” by Sandor Katz – I just bought the book

I look forward to diving into this new book that we bought online at Happy Herbalist.

Shon and I brew Kombucha and I just started making our own Kimchi (kimchee), which fermented vegetables. Sandor Katz explains the history of fermentation and examines what is happening scientifically.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.

The company that publishes the book is Chelsea Green Publishing Co. You can follow ChelseaGreen.com on Twitter as well. They provide inspirational and practical alternatives that promote sustainable living. Excellent source of information.

I’ll keep you updated on my progress of the book and fermentation projects.

Namaste

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