A Flextarian's Wild Red Mushroom recipe ...

Photo Source : from HH

Two weeks ago, I received an unexpected e-mail from a Flextarian, HH, asking for Wild Red Mushroom and Wild Tea Tree Mushroom recipes. Oops, I haven't tasted Wild Red Mushroom!

I keep meeting lovely people who are vegetarian friendly even they are meat-eater in one way or other. They are the one who bring a smile to my face and remind me a very beautiful phase that someone gave me - [Breath In, Breath Out, We are ONE].

Yes, We are all global citizen staying on Planet Earth, shower with so much unconditional love from the Universe which we can discover if we willing to slow down and look deeper. Even the Bee gives us unconditional love in a way. Without the tiny insect - Bee, we will face Food Crisis. The food that we eat everyday to survive (even we pay) is the combination of countless contributions of others that we do not know.

So, what I can offer to repay all these kindness?

Maybe, in here, I share the wonderful recipe given to me by HH who is a flextarian (Thank you HH). She is really creative and using non-meat ingredients and workaround to veganism a meat recipe. Beautiful!

Below is the unedited email from HH, enjoy  ...

This is the simple recipe I told you about.


• 50 gram dried red mushroom
• 8 C water
• 200-250 gram pork
• 1 T soy sauce
• 1 t sesame oil
• 1 t corn or potato flour
• ½ t of sugar


1. Wash mushroom and deconstruct for 10 mins, drain
2. Cut pork, marinate 30 mins
3. Boil mushroom then simmer for 1 hour
4. Add pork, cook 10 mins, serve with chopped green onions


I did not have pork on hand and did not feel like eating any meat, so I used tofu.
I coated tofu with the corn flour and shallow fried it before marinate.
I found the soup rather to a bland side, probably because the tofu exuded water.
I just put a pinch of salt and a handful of shredded nori in my individual bowl. Very soothing and gentle dish.


The red mushroom has a woody, thick-papery texture. Not as aromatic as shiitake that I use the most for soups. Maybe the way I cooked it did not bring out its maximum flavour.

Aubergine (Eggplant) Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins

           

Ingredients :

°         250g  aubergine (eggplant), cut into strips

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some chilli flakes (optional)

°         some coriander or Chinese celery (optional), for garnish  

Seasoning :

°         3 tablespoons light soy sauce

°         60ml water or dashi stock

°         1 tablespoon sugar

Directions :

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.

2.      Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.  

3.      Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.

Serves 2-4

Vegetables Rice

This recipe is the act of my right brain at work! When my son told me about the yummy Herbal Fried Rice offered by the Vegetarian Stall in his school.  I was not present in the HERE and NOW, upon hearing the word 'herbal', my right brain wander off to the thoughts of fried rice with olive, then it reminds me of the preserved olive vegetable and many other things that eventually lead me to this creation - adding preserved olive vegetable to cook the rice.   

This is the characteristic of a Right-Brained (often misunderstood), where they can think of one thing, say another and their brain has already moved on to another thought. 


If you are curious whether you are a right-brained or left-brained person, take the simple test @ The Right Brain vs Left Brain test. Have fun!

Preparation:     10 mins, Cooking time:  15 mins

           

Ingredients :

°         200g rice, washed and drained

°         400ml water

°         2-3 tablespoons preserved olive vegetables

°         some freshly chopped spring onion (optional) 

Directions :

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork.

3.      Garnish with chopped spring onion and serve hot.

Serves 2