2 cup finely diced onions
2 cup whole button mushrooms or- medium m, ushrooms
2 tbsp regular sesame oil or- oil of your, choice
1 tsp salt (optional)
1/2 tsp ground black pepper (opt.)
1 tsp tarragon leaves
2 cup flaked seitan*
2 cup fresh brussel sprouts - (stems cut, off & halved)
3 cup miso sauce
Directions
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
Servings: 4 portions
Mushroom Miso Cornucopia Recipe brought to you by Recipe Ideas
Categories: Japanese; Mushroom; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, in fact as far as the ancient Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Moving our culinary historical trip onwards, there are two books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is popular today, but rather recipes for the types of food on the menues of the rich and powerful. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including rosemary and coriander. The introduction of these new culinary ideas led to an explosion in cookery books, many of which are now in private libraries. Over the next few hundred years, the powerful families of the West strove to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were at a premium. However, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books are starting to become popular mostly due to better eduction, people having more leisure time and having more money to spend. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Mushroom Miso Cornucopia recipe.
