Modern Vegetarian Sushi

Assorted Sushi Combo Platter

Components

  • Salmon nigiri sushi
  • Tuna nigiri sushi
  • Abalone nigiri sushi
  • Soft-shell crab roll sushi
  • Fish roe battleship sushi
  • Avocado and cucumber battleship sushi
  • Abalone dices battleship sushi

Note: All the ingredients are made from fruit and vegetables or their derived products.

Amazing Dessert

The “Rock” is sitting on a plate

A close-up view of the “Rock” and the gravels by its side

Crack open it to reveal the sorbet inside

Rock is a dessert offered by Atera Restaurant, NYC and consists of bergamot sorbet in candy shell on a bed of wheatberry gravel.

Beans, Pulses and Legumes Have Important Role in Nutrition

Beans, pulses and legumes can be classified as either vegetables or proteins under the new USDA dietary guidelines, giving them an important role in a person’s daily diet, an expert panel said at the Institute of Food Technologists’ Wellness 12 meeting.

The 2010 Dietary Guidelines for Americans, which highlights the messages behind the MyPlate food icon, recommend half a person’s plate be vegetables and fruit, the other half grains and protein, and a serving of dairy be included with the meal. In the guidelines, beans, pulses and legumes are permitted to go on either side of the plate, although not both, at each meal. This does not include green beans, which are grouped with other vegetables.

During a panel discussion, Joanne Slavin, PhD., RD, professor at the University of Minnesota and a member of the committee that wrote the guidelines, said beans, pulses and legumes are a good source of protein, fiber and nutrients such as potassium and folate. However, most Americans do not get nearly enough of them in their diets, and when they do report eating beans, the most common form is refried.

“It’s an exciting time, with the huge emphasis on plant products as a healthier way to eat,” Slavin said. “There are lots of opportunities to increase consumption.”

Brian Larson, Ph.D., vice president of research and development for JG Consulting Services, LLC, gave examples of how specialty grain legumes, such as sweet white lupin, pigeon peas and heirloom/heritage beans, could add nutritional value to bakery products and frozen waffles and pancakes, as well as act as a meat substitute, a soup thickening and fortification agent and act as a potato substitute or side dish in frozen entrees.

These specialty grains add protein, resistant carbohydrates and healthy fiber without adding gluten, he said.

Source: Institute of Food Technologists

Pork, Ginger and Egg with Rice in Soup

Ingredients

1 thick slice ginger
1 egg
50 g pork
2 tsp cooking wine
1 bowl cooked rice

Marinade

2 tsp light soy sauce
1/2 tsp cornstarch
dash pepper
1/4 tsp sesame oil

Method

  1. Cut pork in thin slices. Mix in marinade and set aside for 15 minutes.
  2. Peel ginger and chop finely. Set aside.
  3. Heat some oil in a wok and sauté ginger until fragrant.
  4. Break egg over ginger. Fried egg until both sides are golden brown. Cut egg into pieces with the spatula.
  5. Drizzle wine over egg and add 1/2 cup water. Bring to a boil. Add pork and continue to simmer until pork is done.
  6. Mix in cooked rice and cook until the soup reboils. Serve hot.

Source: Hong Kong magazine

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