Wednesday, February 10, 2010
This recipe is from The Cancer Project. The recipe uses seitan, which is wheat gluten, so I can't have it. I substituted the gluten for large portabella mushroom slices. I really love this recipe because the "cream" sauce is just white beans and cashews puréed together, so it's loaded with protein. Tomato paste gives the sauce a nice tangy zing. I served the mixture over rice noodles with a side of sautéed red kale.
You may have noticed that I cook with mushrooms a lot. I used to think I didn't like mushrooms, but that's probably because on the rare occasion that my mom did buy them, they were in a can. Canned mushrooms are gross. But fresh ones are extremely delicious. Some people believe that mushrooms don't have much nutritional value, but that's simply not true. They are high in selenium, B vitamins, potassium, iron and riboflavin. Mushrooms are also high in glutamic acid, which is beneficial to brain and nervous system functions. Cooked mushrooms also have antibiotic properties and help the immune system.
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