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
Academics have traced the existence of recipes way back into the distant past, certainly as far back into history as early Egypt, and maybe even further. In practice though, in the main part, these old records were just basic pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also describes how the Romans used many spices, including a few you will know for example bay, rue and dill. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new tastes created an explosion in books on cooking, most of which are now in private cookery archives. Over the next few centuries, the powerful families of the West competed to serve up the most extravagent meals, and as a result chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, recipe books are highly popular mostly as a result of increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Mushroom Miso Cornucopia recipe.
