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Macrobiotics: 50 Essential Recipes for Today's Busy Cook

Macrobiotics: 50 Essential Recipes for Today's Busy Cook

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Macrobiotics: 50 Essential Recipes for Today's Busy Cook

Lunghezza:
109 pagine
41 minuti
Pubblicato:
Dec 1, 2012
ISBN:
9781440563812
Formato:
Libro

Descrizione

Everything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. But now we’ve collected fifty of our healthy, macrobiotic recipes to help you lose weight and boost your energy levels. Here’s all you need to get started making easy, satisfying recipes from Mochi Waffles with Berry Lemon Sauce to Garbanzo Beans in Mushroom Gravy.
Pubblicato:
Dec 1, 2012
ISBN:
9781440563812
Formato:
Libro

Informazioni sull'autore

Adams Media provides helpful, funny, and inspiring books on a wide variety of topics, so no matter who you are, we’ve got you covered. Our editors are just like you—living, loving, and learning every day. Our personal experiences and expertise in our given book categories allow us to bring you some of the best content on the market—from parenting to relationships, to the paranormal, cooking, and humor—we cover what you care about.

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Macrobiotics - Adams Media

formats.

Mushroom and Arugula Phyllo Triangles

Phyllo dough is thin sheets of unleavened flour dough used for making Greek pastries, like baklava, and appetizers. While traditional phyllo triangles use cheese as filling, this vegan version uses firm tofu.

Serves 24

Ingredients

8 ounces shiitake mushrooms, sliced

1 cup red onion, chopped

¹⁄2 teaspoon dried tarragon

2 cloves garlic, minced

1 tablespoon plus ³⁄4 cup safflower oil

12 ounces firm tofu

1 tablespoon sweet white miso

1 tablespoon lemon juice

¹⁄8 teaspoon salt

3 bunches arugula, chopped

36 sheets phyllo dough, thawed in refrigerator

In a skillet, sauté mushrooms, red onion, tarragon, and garlic in 1 tablespoon safflower oil. Sauté 10 minutes or until tender. Remove from heat.

Mix together tofu, miso, lemon juice, and salt. Add mushroom mixture to tofu mixture in bowl, and stir until combined.

Heat a large skillet over medium heat. Add 1 bunch arugula to pan; cook until wilted (about 7 minutes), stirring frequently. Drain. Repeat procedure with remaining arugula. Add arugula to mushroom tofu mixture in bowl. Stir until well combined.

Preheat oven to 400°F. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to keep from drying). Lightly brush phyllo with safflower oil. Layer a sheet on top. Brush phyllo with more safflower oil. Layer one more sheet on top. Brush with more safflower oil. Cut stack lengthwise into four 3¹⁄2"-wide

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