Maitake mushroom contains the active ingredient protein bound ß-glucan complex. In the late 1980’s some scientists found a mushroom that exhibits much more potent properties than any of the mushrooms previously studied and it was Maitake. Garnish with green onions, sliced nori, and Condiment Plate (see page 183 – Cool Cuisine).Maitake is one of the most extensively researched mushrooms by various Universities and Scientific Institutes and a very large number of scientific articles have been published around the world about this amazing fungus.Īn especially important ingredient found in the family of polyporaceae or so called “Monkey’s Bench” is a polysaccharide compound which exhibits strong immune support activity. Check consistency add more kudzu (diluted in water) or stock if needed. By now the kudzu/water mixture will have hardened in your bowl, so stir well and add the mix into the pot, bring to a boil, stirring until sauce thickens. Add tofu and stir.Ĭombine stock with soy sauce, mirin, toasted sesame oil, vinegar/juice (start with 1/2 -1 teaspoon of each) and ginger/garlic. Cover with both lids again and cook an additional 7 minutes or so, until vegetables are tender. Add cauliflower florets on top of the carrots. Cover with utoshibuta and lid for pot, cook over medium heat about 7 minutes. Spread onions on top of the carrots, and then add the remaining half of the carrots on top of the onions. After 5 minutes, move onions to one side of the pot add half of the carrots. While onions cook, dissolve kudzu in a small bowl with 4 teaspoons water. Cover pot and saute until translucent, about 5 minutes. Add oil and onion, stir and top with utoshibuta. While grain is cooking, heat a medium-size, heavy-bottomed pot over medium heat. Prepare 2 cups of cooked grain as you choose, or use the “Grain Cooking Chart” on page 181 in chapter 10 of Cool Cuisine to find a new way to cook grain. Green onions or nori, sliced thin, for garnish Mirin, toasted sesame oil, brown rice vinegar (or lemon juice) to taste (optional)Ģ teaspoons grated fresh ginger and or garlic It's considered a healing food in macrobiotics, good for unsettled stomachs, and calming to the body and spirit.Ī quick, soothing dish, easy enough for any day, interesting enough for a dinner party.Ĥ teaspoons kudzu (powdered or chunk style, arrowroot or cornstarch may be substituted)ġ head cauliflower, broken into large floretsģ cups stock, plus extra for deglazing panĤ ounces smoked packaged tofu, cut into 1/2-inch chunks Unlike cornstarch or arrowroot, this thickener creates a more silky end result. This is used to hasten evaporation from the vegetables and heighten the flavor by achieving a "water-less cooking technique." If you don't have one, but want to experiment with this technique, use a plate that fits inside your pot.Īnother new ingredient for you may be kudzu, which is the dried and ground up root of the kudzu plant. It comes from my book Cool Cuisine, Taking the Bite Out of Global Warming (Gibbs Smith 2008), and incorporates a tool you may be unfamiliar with, an utoshibuta, or wooded lid. (Hide)Īnyone make it to Eating Green on the Green last Sunday? Send us a report please!Īs requested, here's the recipe of the photo from last weeks post on Eating Green. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. Actually, I adapt everyday by new lessons learned from teachers, customers and students. Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. About this blog: I've been attracted to food for good and bad reasons for many years.
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