Tried and Tasted


This month’s Tried & Tasted was honoring Fat Free Vegan. I love the food over at Fat Free Vegan. Even though I am not a vegan, I do like to include a couple of vegetarian or vegan meals into my meal plan each week. I do this for the health of myself and Devin, and for the health and well-being of the planet.

Animals, and by-products like dairy, contribute greatly to the greenhouse gas emissions (18% of all total G.H.G.E.) I know that it is important for us to cut down on our meat and animal product consumption. In my research on eating locally, and organically, to mitigate climate change I found an NPR podcast, Eating Right Can Save the Planet, in which Mark Bittman stated that if we “eat 10 meals a week containing meat…if you eat a couple of meals less of meat, each week, you’re doing yourself, and the planet,… you’re doing all of us a favor.” That’s exactly what I believe. I already eat fewer than 10 meals each week that contain meat. I couldn’t tell you how many, because that varies based on the leftovers we have.

I can’t tell you how ecstatic I was to see that Fat Free Vegan was the Tried & Tasted blog of the month. I thought about trying out something new, but I thought it’d be better if I stuck with something I’d made in the past. I also had some ingredients that could use some tapping into that were suited for the recipe I chose.

My Tried & Tasted recipe for the month was Double Mushroom Miso Soup with Sesame Broccoli for Two. My version of this tasty, light, and healthy meal was actually a Triple Mushroom Miso Soup.

I used Hawaii island Hamakua Mushrooms in 3 varieties:

Alii Oyster (large)
(Alii means royal in Hawaiian)
Shimeji (small white)
Kea Hon Shimeji (small brown)

I used white miso paste, and homemade vegetable stock (I only had 3 cups, so I watered it down to 6 cups and added extra miso paste for more flavor). I didn’t have any tofu, so I left it out and used all of the mushrooms. I also added extra wakame because I enjoy it.

Triple Mushroom Miso Soup

Over at Fat Free Vegan it was noted that the meal wasn’t completely filling, so I cooked up some brown rice to go along with the broccoli. This was a really good idea as we were full, but not stuffed and completely satisfied. Brown rice is also a healthy whole grain, especially for gluten-free eaters. It was also a good idea as I only had one small head of broccoli left from the previous week’s pizza.

Sesame Broccoli with Brown Rice

Together the miso soup, broccoli, and brown rice formed a delicious flavor balance and was texturally pleasing. I would definitely serve this meal again. Devin’s verdict was, “Mmm miso.” He also liked the broccoli. The only complaint he had was that we ran out of sake too soon.

Not Enough Sake Leftovers

I recommend that anyone who likes miso soup, mushrooms, and broccoli or all Japanese inspired food try this meal. I know I’ll be making it again.

Triple Mushroom Miso Soup, Sesame Broccoli, Brown Rice


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