Vegan Day: 2 more from Miyoko (x-posted to elf)

[Guest guest]

Here are two more that Miyoko demonstrated.

Spaghetti with Mushrooms

Steamed Kabocha w/ Lemon Creme Fraiche

 

 

By omitting the sweetener in the Lemon Creme Fraiche, Miyoko says you

can use the creme fraiche in a dairy-free mushroom stroganoff. The

possibilities for this creme fraiche are endless. How about on some

steamed asparagus, or even broccoli? Yum!!

 

Ellen C.

 

* Exported from MasterCook Mac *

 

Spaghetti with Mushrooms

 

Recipe By : Miyoko Nishimoto Schinner, Japanese Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Oriental Pasta

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cooked spaghetti

1 teaspoon sesame oil

2 fresh shiitake mushrooms -- sliced

2 ounces enoki mushrooms -- separated

2 ounces shimeji (oyster mushrooms) -- separated

1 tablespoon saki

1 tablespoon white wine

1/3 cup shiitake stock

1 tablespoon mirin

2 tablespoons soy sauce

dash sesame oil

4 shiso leaves -- slivered

1/2 piece nori -- slivered

 

" Kinoko Spaghetti "

 

Heat 1 tsp sesame oil in a saute pan, and saute the mushrooms over

high heat until they wilt slightly. Deglaze the pan with the sake and

white wine, then add the shiitake stock, mirin, and soy sauce. Bring

to a simmer and cook for 2-3 minutes, then toss in the cooked pasta,

and heat for 30 seconds. turn off the heat, add the dash of sesame

oil and shiso, and serve. Top with a mound of slivered nori. Eat

immediately.

 

From Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 444 Calories; 8g Fat (17% calories from fat); 16g

Protein; 69g Carbohydrate; 1mg Cholesterol; 3052mg Sodium

Food Exchanges: 3 Starch/Bread; 3 1/2 Vegetable; 1 Fat

 

NOTES : " Mushroom lovers will appreciate this flavorful dish

abounding with three kinds of mushrooms in a fragrant broth with a

hint of shiso and topped with slivers of nori.

 

It is best not to make more than 2 servings at a time. "

---

This is an excellent and extremely easy dish. Again, I liked it, and

I'm not a mushroom fan. Miyoko does recommend that you don't try to

make more than 2 servings at one time because it will be difficult to

brown the mushrooms in a too-full pan. Of course, if you have a huge

saute pan, then go for it.

 

She suggests you brown the mushrooms by constantly moving them over

high heat.[ellen c]

 

 

Nutr. Assoc. : 0 0 1365 0 4321 0 0 5439 4810 0 0 2153 4879

_____

 

* Exported from MasterCook Mac *

 

Steamed Kabocha w/ Lemon Creme Fraiche

 

Recipe By : Miyoko Nishimoto Schinner, Japanese Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Oriental Tofu

Tried Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium kabocha -- (Japanese squash)

- unpeeled and sliced in 1/2 in slices

- or cut into large chunks for mashing

- you can use butternut

- or other winter squash

---

Lemon Creme Fraiche:

5 ounces lowfat silken tofu -- to 6 ounces

- 1/2 of aseptic package

3 tablespoons lemon juice

3 tablespoons water -- *

1 tablespoon salad oil -- **

1/2 teaspoon salt

2 tablespoons fructose -- ***

- or other sweetener

- such as sugar or FruitSource

- or fruit juice concentrate

 

" Kabocha no Lemon Kureem Kake "

 

* Hold the water and add only as much as needed

** Original was 2 tbsp salad oil; all oil can be omitted if desired

*** Without sweetener, can be used in vegan mushroom stroganoff

 

Squash preparation:

Steam the kabocha until tender. Arrange slices on a platter. Or,

scoop the flesh out of the skin, and mash the chunks. Place a mound

of the mashed kabocha in small individual dishes.

 

Lemon Creme Fraiche:

Combine all the ingredients in a blender until absolutely smooth.

 

Top with the Lemon Creme Fraiche, and serve.

 

From Ellen C. <ellen

---

 

I cannot tell you just how wonderful this is! The Lemon Creme Fraiche

is outstanding, and works very well with the squash. You can use any

squash, or even sweet potatoes.

 

By omitting the sweetener, Miyoko says you can use the creme fraiche

in a dairy-free mushroom stroganoff. The possibilities for this creme

fraiche are endless. How about on some steamed asparagus, or even

broccoli? Yum!!

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 105 Calories; 3g Fat (27%

calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol;

271mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : " This very simple and unique dish is a vegan replication of

something I tasted at a progressive nomi-ya (a Japanese drinking

establishment serving a variety of tapas-style delectables). In the

original version, heavy cream was used. I have substituted silken

tofu with excellent results.

 

This dish can be an appetizer or side dish. "

 

Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

_____