Vegetable Recipes

asian

The magical world of Mushrooms

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There are many mysteries surrounding the world of mushrooms, we eat them and love it, we integrate them in our kitchen but really we do not know a lot about them. One common mistake in our perception is that mushrooms are vegetables.

Mushrooms are not vegetables; they belong to a different and exciting world. Mushrooms are considered as eukaryotic organisms and by less complicated words –they are actually living organisms. Most mushrooms are multi-cellular organisms but there are also mushrooms that consist of only one cell, such as yeast. The mushrooms world is very diverse, and there are evidences of the existence of a hundred thousand species of mushrooms, that can be found in water, air and soil. The range of mushrooms is so large that there is even a separate area in biology dedicated to studying mushrooms called mycology.

Another mistake commonly made about mushrooms, is that they do not contain any nutritional value. This is a huge mistake because the mushroom is one of the healthiest foods we can use in our kitchen. In all kinds of mushrooms we can find capabilities for its healing diseases and various physical conditions. All mushrooms are fat free, cholesterol free, low in sodium and loaded with antibody-oxidants, vitamins, iron, zinc, minerals and all the best.

We all know the Portobello mushroom champignon, and like all other mushrooms they are also loaded with nutritional values and great taste. But you should also know a few other kinds of mushrooms that taste great and your body will be glad to know.

Mai-Taki mushroom

The Mai -Taki Mushroom comes from the East, where thousands of years ago the Japanese were unable to appreciate the virtues and the special taste. This mushroom is known for its ability to restore energy and vitality to the body and therefore called “dancing mushroom”. The Mai-Taki mushroom is known for its ability to prevent the development of cancer cells, maintaining the immune system and maintaining a balanced blood sugar. May-Taki mushroom can be used in sauces for pasta, soups, stews, and more.

Porcini mushrooms

Porcini mushrooms come from Italy, especially from Central Italy, Florence and its surroundings. Porcini mushroom has a strong and intense taste called umami. This mushroom usually comes to us dried form, but soaking them for  about 20 minutes in boiling water they return to its fleshy form. Combine porcini mushrooms in a variety of foods, steaming mushroom soup, pizza, meat dishes, sautéed mushrooms with garlic and herb bruschetta and more. Each dish will taste unique and addictive and enrich in antioxidants, antibodies against tumor cells, anti-inflammatory substances, zinc and B vitamins, especially B9 (folic acid).

Japan and the magic beans ; Adzuki

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Beans are considered to be a countryside food. The first connotation that comes to our minds when we think about beans is a tasty casserole, steaming with thick sauce and smoked flavor, a nice and warming winter stew. No one is thinking about sexy and tiny beans accompanied by magical aromas of the Orient.

The adzuki beans are exactly that. It came to us from East Asia 4,000 years ago. Its name in Japanese means small bean, but its named changed, from one country to another and received a variety of names such as “red Chori” from India or a “pat” in Korea. The adzuki beans are very popular in Japan where even Pepsi invented a soft drink, flavored adzuki. The adzuki bean is basically upright shrub that grows small beans, typically reddish in color. The Little bean is used in the Asian kitchen mainly as a spread or flour integrated sweet dishes and desserts due to the sweet and walnut  bean, for example handcuffed pancakes stuffed with adzuki paste, small balls  like pralines, coated and stuffed with sweet  adzuki or the  beans themselves  cooked in sweet syrup and served as candy

Tiny but wonderful

These tiny pulses are full of goodness and help relieve a range of illnesses.  The adzuki is rich in folic acid, iron, zinc, potassium, fiber and many others. Chinese medicine refers to adzuki as a Young Plan characterized as a heater and helps cure colds and dry, mouth sores and oily skin, dry mouth, nervousness, stress, rapid heartbeat, depression, fertility problems and more.

How to cook it

Like most Vegetables, it is recommended to soak the Adzuki for 24 hours before cooking it. Preferably after soaking the beans to germinate them because it increases and improves the quality of the protein. You can use the sprouts in salad or as tasty snack. After soaking the adzuki, cook the adzuki in boiling water. After boiling remove the foam and cook for about an hour. And the beans are ready to be devoured.

The adzuki travels around the western world

So how can these amazing Asian beans be combined in the Western kitchen as we know it?  Very simple! Use these beans to prepare adzuki balls with sweet potatoes and nuts, as meat substitutes in Bolognese sauce mushroom and adzuki stew. This is the adzuki beauty, it can be used in a variety of stews and dishes, it allows creativity and gives you the option to run wild in the kitchen, and integrate it into special dishes both savory and sweet.