Transform your holiday fare into a classy meal with this shiitake mushroom recipe. In addition to anti-viral properties, these wondrous mushrooms have been noted for strengthening the immune system and reducing allergy symptoms. Shiitake mushrooms contain all eight essential amino acids and a variety of vitamins and minerals including vitamins A, B, B12, C and D.
Ingredients:
For the medallions:
2 Tbs. each of vegetable oil & water
2 onion, peeled and finely chopped
4 cloves garlic, crushed
2 sticks celery, finely chopped
1 tsp. each of dried basil & thyme
1 ½ tsp. turmeric
1 Tbs. soy sauce
3 packages tofu, smoked or plain, drained and mashed
7 oz. cashew nuts, finely ground
salt and pepper (to taste)
For the stuffing:
2 Tbs. vegetable oil
2 shallots, peeled and finely chopped
10 oz. shiitake mushrooms
1 tsp. of dried oregano, dissolved in a little
hot water
1.5 oz. walnuts, very finely chopped
2 Tbs. fresh whole wheat breadcrumbs
black pepper, freshly ground
Directions:
- Preheat oven to 400F and grease 12 cups in a large cupcake tin (or small baking dishes).
- Heat oil in a pan and sauté onion, garlic, and celery until soft; add basil, thyme, turmeric and soy sauce; stir well.
- Place mixture in a food processor together with tofu, ground cashew nuts, and 2 Tbs. water; process until all the ingredients are thoroughly mixed; season to taste.
- Divide evenly between the 12 cupcake molds and press down well; bake for 15 minutes or until firm to the touch; turn out onto 6 individual serving plates.
- To make the stuffing, heat 2 Tbs. of oil in a large frying pan and sauté shallots until soft.
- Remove tough stalks from the mushrooms and discard; finely chop the mushrooms and add to the shallots with oregano.
- Cook gently for 5–10 minutes, allowing much of the moisture to evaporate.
- Add walnuts and breadcrumbs; stir and season with black pepper to taste.
- Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately (can top with mushroom gravy if desired). Makes 6 medallions.
For this and other great veg recipes, visit www.VegetarianWomen.com!
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A
new study reveals that higher vitamin D intake may help
prevent multiple sclerosis (MS). Published in the Journal
of the American Medical Association, the study examined
256 individuals with the neurological disease and 51
healthy controls. Researchers found that increased levels
of vitamin D in the body appeared to reduce the risk
of developing MS by as much as 62 percent.
According to the authors, MS is among the most common neurological diseases in young adults, affecting 350,000 individuals in the U.S. and 2 million worldwide. Vitamin D can be made by the body following exposure to sunlight. It can be found in food sources such as shiitake mushrooms as well as fortified products including soymilk and orange juice.
To read the full article, click here!
Pei-Cen
Lin learned about the horrible treatment of
farmed animals through a friend during a casual
lunch. Although she had little experience with
animals, she quickly developed an appreciation
for them and decided to "kick the
meat habit." Intrigued by the distinct personalities
and acute intelligence of pigs, Pei-Cen decided
to learn more about farm animals by visiting a sanctuary,
listening to speakers, and watching videos.
These inspiring experiences encouraged her
to go vegan and become involved in educational
programs.
For Pei-Cen, dining with non-vegetarians is always a great opportunity to demonstrate how easy is is to find animal-friendly establishments. It also shows restaurant managers that there is a demand for vegan cuisine. Even across the globe in Taiwan, her friends and family have been positively affected by her advocacy work!
To read more about Pei-Cen Lin, click here!
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