The best way to learn about a new place is tasting its food: through the flavors we can know more about the traditions and history of the people who live in these places.
Experimenting with new ingredients makes life interesting and if the foods are especially nutrient-dense — even better. They are so high in vitamins, minerals, and other healing compounds that health experts call them superfoods. In their countries of origin, these berries, nuts, plants, and seeds have been used for thousands of years to holistically medicate the body or just add yumminess to everyday, wholesome meals.

Vegetarian Dashi

Clear soup with pumpkin dumplings

Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version - nice and simple to make!

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

Ingredients
Cooking Directions
  1. Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water.
  2. Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water to a boil in a saucepan. Remove from heat and add the kombu and soaked mushrooms.
  3. Stir all ingredients, and then allow to sit for 5 minutes. Strain away mushrooms and kombu to obtain the dashi liquid.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.


Clear soup with pumpkin dumplings

Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version - nice and simple to make!

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

Ingredients
Cooking Directions
  1. Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water.
  2. Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water to a boil in a saucepan. Remove from heat and add the kombu and soaked mushrooms.
  3. Stir all ingredients, and then allow to sit for 5 minutes. Strain away mushrooms and kombu to obtain the dashi liquid.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.


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