How To make Mushroom Miso Cornucopia
2 c Finely diced onions
2 c Whole button mushrooms
-OR- medium mushrooms 2 tb Regular sesame oil
-OR- oil of your choice 1 ts Salt (optional)
1/2 ts Ground black pepper (opt.)
1 ts Tarragon leaves
2 c Flaked Seitan*
2 c Fresh brussel sprouts
-- (stems cut off & halved) 3 c Miso sauce
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
How To make Mushroom Miso Cornucopia's Videos
Cooking for Diabetes Lunch and Learn
November is National Diabetes Month. Join Registered Nurse Colleen Rinehart, Chef Warner and Buckeye Wellness on ways to manage diabetes by cooking with natural ingredients that are within the American Diabetes Association’s recommendation. You will learn tips and tricks in the kitchen to help you start eating better for your health.
Turkey Chili HD
How-to make a Turkey Chili. This is a simple recipe you can cook for dinner and it can be made with leftover turkey.
Ingredients
1 bell pepper, chopped
2 cloves of garlic, minced
2 large onions, chopped
extra virgin olive oil
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp ground cinnamon
1 can of chicken stock
1/2 can of tomato paste
1 can of pureed tomatoes
1 cup of beans, drained and rinsed
Instructions
1. Saute bell pepper, garlic, and onion in extra virgin olive oil.
2. Season with chili powder, ground cumin, oregano and ground cinnamon.
3. Add chicken stock, tomato paste and pureed tomatoes.
4. Cook covered for 15 minutes.
5. Pull apart as much leftover turkey as you would like and add the meat to the sauce.
6. Add the beans to the sauce and cover loosely.
7. Simmer the chili for 45 minutes to 1 hour.
Immunity - Strengthen and Protect
Join me for this class all about Immunity through the eyes of Traditional Chinese Medicine. Find out how sugar depletes immunity and learn a simple trick to stop those sweet cravings.
Practice Qi Gong, Acupressure and Food medicine to strengthen the immune system all month in Chi Flow with Jo.
Doors are open until 1st November
Buy the books here:
or sign up for the mailing list to receive the link to upcoming free taster classes
Helping you to know what's good for you, using the Five Elements of Traditional Chinese Medicine
ASIAN STYLE SPINACH SALAD WITH WARM DRESSING AND MARINATED PORK
ASIAN STYLE SPINACH SALAD WITH WARM DRESSING AND MARINATED PORK ANOTHER INSTALLMENT OF USE WHAT YOU HAVE This is a lovely spinach salad with orange sections and a cornucopia of delicious flavors to compliment each other beautifully. All made with bits of this, bits of that and leftovers. I hope this inspires you to use what you have and think of “leftovers” in a new way. Apologies for the background noise in the middle of the video. I had netflix on and forgot to turn it off for filming. It doesn't last long. Silly me! Just so you know, when I share my use of different products I am not reimbursed in any way. I am just doing you the courtesy of showing you what I am using to make the dish which is generally what I have on hand. Feel free to use whatever you wish. Thank you for watching Simple Food Simple Life. Please LIKE, SUBSCRIBE AND SHARE. I welcome your comments. I am posting this installment to my Simple Food Simple Life face book page. Just follow the link below. You will not only find the latest installments but other good stuff as well. Please visit Simple Food Simple Life
Cooking Without Salt, Oil, and Sugar: Ideas and Amazing Flavors | Cathy Katin-Grazzini
A master class in replicating your favorite flavors without adding salt, oil, or sugar to your recipes.
Cathy Katin-Grazzini, editor of VegWorld Magazine and author of Love the Foods That Love You Back, joins “The Weight Loss Champion” Chuck Carroll to teach the basics of SOS-free cooking, including how to draw out the natural sweetness of fruits and vegetables to eliminate the need for refined sugar.
You will also learn the fundamentals of stir-frying and sauteing without oil!
Cathy has phenomenal advice for first-time cooks and lifelong master chefs to take their next kitchen creation to the next level.
Subscribe to The Exam Room Podcast
Apple:
Spotify:
Physicians Committee
Instagram:
Facebook:
Twitter:
Cathy Katin-Grazzini
Book:
Instagram:
Facebook:
Twitter:
Website:
Chuck Carroll
Instagram:
Twitter:
Facebook:
--
About Us
The Physicians Committee is dedicated to saving lives through plant-based diets and ethical and effective scientific research. We combine the clout and expertise of more than 12,000 physicians with the dedicated actions of more than 175,000 members across the United States and around the world.
Connect With Us
Website:
Barnard Medical Center:
The Food for Life Program:
The 21-Day Vegan Kickstart App
Portobello & Barley Vegan Burger | Tony Keogh
Cornucopia Restaurant Head Chef Tony Keogh shared this delicious recipe with us this morning.
You can get the full recipe here:
For all the latest Ireland AM clips visit here:
#IrlAM #TonyKeogh #VeganBurger #Cornucopia