Video: How to Make Vegan Miso Ramen

Watch video at You Tube (10:23 minutes) . . . . .

Recipe

Ingredients:

200 g bread flour
100 g water
10 g baking soda
tapioca starch(or any kind of starch powder)
200 g bean sprouts
50 g green onion
some thinly sliced dried chili pepper

Soup

800 g water
50 g miso
2 shiitake mushroom
1 clove garlic
1 tsp broad bean paste
1 tbsp coconut oil
1 tbsp sweetener
1 tsp salt

Instructions:

  1. Bring baking soda water to a boil, then mix with bread flour
  2. Knead well with pasta machine and make it into noodles.
  3. Put all the ingredients for the soup and simmer gently.
  4. Boil ramen noodles for 1 minute
  5. Put everything together in a large bowl
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Vegetables Deep-fried in Olive Oil Are Healthier than Boiled or Raw

Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables – important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.

This is because the phenols present in extra virgin olive oil are transferred from the oil, boosting the vegetables with healthy compounds exclusive to olive oil that are not naturally present in the vegetables themselves.

“We can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process although it increases the energy density by means of the absorbed oil” said lead researcher Samaniego.

Olive oil and Vegetables

Both olive oil and vegetables are important dietary sources of phenols that make up a staple of the Mediterranean diet, which has been associated with numerous health benefits such as reducing the risk of cancer and type two diabetes.

The researchers from the University of Granada set out to determine how the phenolic content and anti-oxidant capacity of the vegetables changed during four common domestic cooking methods, and which method would retain – or even boost – the healthy properties of the cooked vegetables.


Olive oil: A fat lot of good

The benefits of polyphenols present in olive oil are well-established. Predimed was a five-year interventionist study involving more than 7000 Spanish participants.

Subjects were assigned to one of three groups. The first was told to follow a low fat diet, the second a diet high in olive oil (5 soup spoons per day) and the third a diet high in nuts (100 g servings three times per week).

The results revealed that the olive oil group was 30% less likely to experience a cardiovascular event, and the study is credited with providing convincing evidence of the benefits of the Mediterranean diet.


They determined the fat, moisture, total phenols and phenolic compounds as well as the antioxidant capacity of the vegetables before and after cooking.

The five most abundant phenols in the raw vegetables and those cooked without extra virgin olive oil were o-vanillin, hydroxyphenylacetic, chlorogenic and vanillic acids, and rutin, in tomatoes. But after being cooked in olive oil, the vegetables also contained oleuropein, hydroxytyrosol, tyrosol, pinoresinol, and coumaric and hydroxybenzoic acids.

“Deep frying and sautéing led to increased fat contents and total phenolic content, whereas both types of boiling reduced the same. The presence of extra virgin olive oil in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin,” write the authors.

The study

Samaniego et al. selected 120 g of four vegetables – potato, tomato, aubergine and pumpkin – which were either deep-fried; sautéed; boiled in water; or boiled in a mixture of water and olive oil.

For cooking, the proportion of vegetable to either water or oil was defined according to traditional recipes in order to represent common domestic cooking methods –  a 5:1 proportion at 180 °C for deep-frying, a 0.5:1 proportion at 80–100 °C for sautéing and a 5:1 proportion at 100 °C for both types of boiling. In each instance, the vegetables were cooked for ten minutes, drained for five minutes and then immediately refrigerated for homogenisation.

Total phenolic content was determined using the Folin–Ciocalteu colorimetric method; individual phenol content by liquid chromatography (HPLC) while antioxidant capacity was measured using DPPH, FRAP and ABTS methods.

Results

Deep-frying resulted in the highest loss of moisture and highest fat gain while sautéing maintained similar moisture levels to the raw samples. Boiling tended to increase or not significantly change the moisture content and fat content increased only the oil in water mixture.

Total phenolic content increased for all four vegetables when deep-fried, for the pumpkin when sautéed and for the eggplant when boiled by both methods. There was a non-significant increase for the sautéed aubergine and tomato whereas phenolic content fell for the potato and pumpkin boiled by both methods.

But the researchers also noted a decrease in total phenolic content for the sautéed aubergine, especially of chlorogenic acid, which they say may be due to oxidation caused by exposure to air since the food is not completely submerged in oil.

All the cooking techniques increased the antioxidant capacity of the four vegetables, but deep-frying was the most effective followed by sautéing and then boiling.

“Hydrothermal cooking methods can be recommended when the foodstuff is consumed together with the cooking water,” they wrote.

Source: Food Chemistry

Vegetarian Moussaka

Ingredients

2 large eggplants, thinly sliced
6 zucchini, cut in chunks
about 2/3 cup olive oil
1-1/2 lb potatoes, thinly sliced
2 onions, sliced
3 garlic cloves, crushed
2/3 cup dry white wine
2 x 14 oz cans chopped tomatoes
2 tbsp tomato puree
15 oz can green lentils
2 tsp dried oregano
4 tbsp chopped fresh parsley
2 cups feta cheese, crumbled
salt and freshly ground black pepper

Bechamel Sauce

3 tbsp butter
4 tbsp plain flour
2-1/2 cups milk
freshly grated nutmeg
2 eggs, beaten
1-1/4 cups Parmesan cheese, grated

Method

  1. Lightly salt the eggplant and zucchini in a colander and leave them to drain for 30 minutes. Rinse and pat dry with kitchen paper.
  2. Heat the oil until quite hot in a frying pan and quickly brown the eggplant and zucchini slices. Remove them with a slotted spoon and drain on kitchen paper. This step is important to cut down on the oiliness of the eggplant.
  3. Next, brown the potato slices and drain on kitchen paper. Fry the onion and garlic with a little extra oil, for about 5 minutes, or until lightly browned. Pour in the wine and reduce, then add the tomatoes and their liquor, tomato puree and lentils. Stir in the herbs and season well. Cover and simmer for 15 minutes.
  4. In a large, ovenproof dish, layer the vegetables, trickling the tomato and lentil sauce in between and scattering over the feta cheese. Finish with a layer of eggplant slices.
  5. Cover the vegetables with a sheet of foil and bake at 375°F for 25 minutes, or until the vegetables are just cooked.
  6. Meanwhile, for the bechamel sauce, put the butter, flour and milk into a saucepan and bring slowly to a boil, stirring or whisking constantly. The mixture should thicken and become smooth. Season and add nutmeg.
  7. Remove the sauce from the heat and cool for 5 minutes, then beat in the eggs. Pour evenly over the vegetables and sprinkle with the grated Parmesan. If cooking ahead, cool and chill at this stage until required. To finish, return to the oven uncovered and bake for a further 25-30 minutes, until golden brown and bubbling hot. Remove from the oven and allow to stand for a few minutes before serving.

Makes 8 servings.

Source: Essential Vegetarians

This Is Wendy’s New Vegetarian Burger

Wendy’s is going vegetarian. The fast food chain is currently testing a new Black Bean Burger for non-meat eaters to enjoy.

The burger is made with a roasted red pepper corn & black bean patty, tomatoes, spring vegetables, pepper jack cheese and a parmesan ranch sauce. It’s served on a multigrain bun made with nine different grains and seeds.

Because of the burger is meatless, the patties are cooked in an oven to keep it from touching the meat juices commonly found on the grill. Sounds like Wendy’s is covering all its bases.

Currently, the new burger is being tested in Salt Lake City, Columbus and Columbia. If successful, expect to see it get a U.S. national release sometime in the near future.

Source: Foodbeast

Slow Heart Rate Doesn’t Mean Early Death Risk: Study

But, there’s some concern for those taking medications that slow the heart rate.

People with a slow heart rate don’t have an increased risk for heart disease, a new study suggests.

A typical heart rate for an adult at rest is 60 to 100 beats a minute, but in some people it’s below 50 beats a minute, a condition called bradycardia, the researchers said.

Because the heart may not be pumping enough blood throughout the body, this slow heart rate can lead to light-headedness, shortness of breath, fainting or chest pain. However, it hasn’t been clear whether a slow pulse increases the risk of heart disease, according to the study authors.

“For a large majority of people with a heart rate in the 40s or 50s who have no symptoms, the prognosis is very good,” corresponding author Dr. Ajay Dharod, instructor in internal medicine at Wake Forest Baptist Medical Center in Winston-Salem, N.C., said in a center news release.

“Our results should be reassuring for those diagnosed with asymptomatic bradycardia,” Dharod added.

In this study, researchers looked at data from more than 6,700 people. They were between the ages of 45 and 84, and living in the United States. None had heart disease when the study began. Their health was followed for more than 10 years.

People with a heart rate of less than 50 and no symptoms of heart trouble didn’t have a higher risk of heart disease than those with a normal heart rate, researchers said.

However, people with a low heart rate who were taking heart rate-modifying drugs such as beta blockers and calcium channel blockers had an increased risk of death, the study found.

But, the study wasn’t designed to find a cause-and-effect link between these factors, only that there is an association between them.

“Bradycardia may be problematic in people who are taking medications that also slow their heart rate,” Dharod noted. “Further research is needed to determine whether this association is causally linked to heart rate or to the use of these drugs.”

The findings were published online in the journal JAMA Internal Medicine.

Source: U.S. Department of Health and Human Services


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