happy go lucky

Miso Soup

11 Dec 2010 Leave a Comment

by luckypy in Recipe, Vegetarian

Ingredients:

* 2 pieces tofu
* 1 leek
* 2 tablespoons miso paste
* 1 tablespoon broth
* 1 tablespoon wakame (dried seaweed)
* 500ml water

How to cook:

1. Enter 1 / 2 liters of water to the pan and add 1 tablespoon broth, stir well and heat
2. Add 1 tablespoon wakame wait until boiling
3. while waiting, chopped 1 leek and cut tofu into cubes
4. put in sliced leek and tofu to the soup, bring to a boil again the soup
5. once boil, turn off the stove, put 1-2 tablespoons miso paste stir until evenly without turn on the stove

Agedashi Tofu

11 Dec 2010 Leave a Comment

by luckypy in Recipe, Vegetarian

Ingredients:
* 200ml water
* 1 tablespoon mushroom broth
* 2 tablespoons soy sauce
* 2 tablespoons Mirin rice wine
* 200-300gr silken tofu
* Wheat flour
* Ginger
* Japanese radish
* Cooking oil for frying
* Sesame oil

How to cook:

1. Heat the cooking oil, while waiting to prepare flour on a plate and cut for four out silken tofu and then coat surface with flour
2. if the oil is hot put in frying pan until golden brown color
3. take from the pan, if  tofu are really greasy, put on a plate with tissue to absorb the oil
4. Prepare 200ml of water and add 1 tablespoon of powdered broth, 2 tablespoons soy sauce, 2 tablespoons Mirin, and sesame oil to taste and simmer
5. Peel and grate ginger
6. Japanese radish finely chopped
7. flat out on a plate concave bowl, it put the ginger slices of radish n, bathe with broth made at no. 4

Allergic to Gluten

01 Jul 2010 Leave a Comment

by luckypy in Recipe, Vegetarian

Gluten is a protein found in many grains, such as wheat, rye, barley, spelt, kamut, and triticale. It is present in many common foods, including breads, cereals, pastas, baked goods, convenience items, condiments, and beverages. When some people eat foods that contain gluten, their immune system damages their small intestine. Individuals who are ‘sensitive’ to gluten may be diagnosed with ‘celiac disease,’ which is also called gluten sensitivity, gluten-sensitive enteropathy, celiac sprue, celiac sprue disease, or non-tropical sprue. The terms ‘celiac disease’ and ‘gluten intolerant’ will be used in this article.

When someone who has celiac disease consumes any gluten, his or her immune system tries to ‘protect’ the body as it might if the person had consumed poison. This immune system response damages the small intestines and causes malabsorption of vital nutrients, such as iron, calcium, and folic acid, and of fat-soluble vitamins, including vitamins A, D, E, and K. This reaction can also lead to other medical problems, including continual gastrointestinal distress, such as bloating, gas, and diarrhea; lymphoma of the small intestine; unexplained weight loss; osteoporosis due to calcium malabsorption; constant fatigue or feelings of weakness; depression that does not respond to medications; unexplained anemia; fertility problems; and possibly birth defects. In addition to those symptoms, small children who are unaware that they have celiac disease may develop distended abdomens, unexplained discoloration of teeth, failure to thrive, and possibly related poor behavioral changes.

How Do People With Celiac Disease Manage Their Condition?

There are more people who have celiac disease than you might think. People with celiac disease keep their condition under control by following a strict gluten-free diet. When celiac patients avoid gluten completely, they give their small intestine a chance to heal and more properly absorb nutrients. A gluten-free regime must be followed at all times.

Avoiding gluten is not as easy as it sounds. Many companies process wheat in the same factories as they do gluten-free products. Labels need to be read carefully. Even certain brands of rice may say, “Processed in a plant with wheat-containing products.”

Here a recipe that gluten free, check it out..

Gluten-Free Brownies

(Makes twelve 2-inch brownies)

• 1 cup sugar
• 1/2 cup nonhydrogenated vegan margarine
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup silken tofu
• 1/2 cup rice flour
• 1/2 cup vegan chocolate syrup
• 1/2 cup potato starch

Preheat oven to 325 degrees. Thoroughly combine sugar and margarine. Add remaining ingredients and mix well. Pour into an ungreased 8″ x 8″ pan and bake for 20 minutes or until a knife inserted into the center comes out clean. Allow brownies to cool prior to cutting.

Substitutes

01 Jul 2010 Leave a Comment

by luckypy in Recipe, Vegetarian

Egg Replacers (Binders)

Any of the following can be used to replace eggs:

• 1 banana for 1 egg (great for cakes, pancakes, etc)
• 2 Tablespoons cornstarch or arrowroot starch for 1 egg
• Ener-G Egg Replacer (or similar product available in health food stores or by mail order)
• 1/4 Cup tofu for 1 egg (blend tofu smooth with the liquid ingredients before they are added to the dry ingredients.)

Dairy Substitutes

The following can be used as dairy substitutes in cooking:

• soy milk (found in health food or Oriental stores) –> taste good (can be flavoured )
• soy margarine
• soy yogurt (found in health food stores) –> taste good (can be flavoured )
• nut milks (blend nuts with water and strain)
• rice milks (blend cooked rice with water)

Meat Substitutes in Stews/Soups

The following can be used as meat substitutes in soups and stews:

• tempe (cultured soybeans with a chewy texture) –> taste good (my fave )
• tofu (freezing and then thawing gives tofu a meaty texture; the tofu will turn slightly off white in color)
• wheat gluten or seitan (made from wheat and has the texture of meat; available in health food or Oriental stores)