Friday, 2 October 2009
Vegan MoFo III - Day 2 - Mushrooms
I think I'm pretty bad at tagging posts (or I'm bad at posting too!) because I just realized that I have just a few posts about all my favorite food. And because of that I decided to make a chapter of this Vegan MoFo about the food we cook a lot at home. This will be just one part because I have more to write about and I believe that veganism is much more than a diet.
Cupcakes were the first. I won't go in order of what I cook more or like more, but I'll share some passions here and I hope you can share some of yours with me too!
Now I will talk about mushrooms. If you are a new reader of this blog, you will notice that this space is not that much about recipes, is more about tips. Many people think it is hard being vegan and this is my way to show them that it's not like this (mainly to Brazilian friends and readers that are the majority here). And it's great to know that I have a lot of Irish and American readers too, that have even more options to cook vegan food! Ok, let's go back to the mushrooms. They are another thing that is not that easy to find in Brazil (and they are expensive there too). So I just started to cook more with them afeter we moved to Europe (where you can find all kinds of mushroom everywhere and they don't cost too much). They are great with most of the food we cook: pasta, risotto, lasagna, snacks, salty pies... And even without tagging properly I know that I posted some recipes here that have them in!
My tip today referes to those days when you don't have much time to cook and want something delicious. Cook a white sauce with mushrooms, soy cream and herbs (I always use a vegetable stock cube too) and use it with one of these pre-cooked meals (I love them with the Fry’s Vegeterian Golden Crumbed Schnitzel, white rice and potato wedges). Or use this sauce as a layer of your lasagna. Or add some tomato sauce for a different option.
And if you don't know a lot about mushrooms, Wikipedia always helps: "Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin. Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus."
Let me know what is your favorite recipe with mushrooms!
PS. Now I'll go back to prepare today's lunch, that is actually the next food of my Vegan MoFo top: risotto!