{"id":31475,"date":"2014-05-06T21:59:03","date_gmt":"2014-05-07T01:59:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31475"},"modified":"2014-05-11T22:41:32","modified_gmt":"2014-05-12T02:41:32","slug":"no-meat-braised-collard-green-with-porcini%e3%82%b3%e3%83%a9%e3%83%bc%e3%83%89%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%ae%e7%85%ae%e8%be%bc%e3%81%bf%ef%bc%88%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31475&lang=en","title":{"rendered":"No Meat Braised Collard Greens with Porcini Mushrooms
\u30b3\u30e9\u30fc\u30c9\u30b0\u30ea\u30fc\u30f3\u306e\u716e\u8fbc\u307f\uff08\u30f4\u30a3\u30fc\u30ac\u30f3\uff09"},"content":{"rendered":"

\"75\"<\/a><\/p>\n

No Meat Braised Collard Greens with Porcini Mushrooms<\/strong><\/p>\n

I always loved mushrooms, but since I started the 95% plant-based diet, my consumption of mushrooms has definitely increased. Mushrooms, particularly dried mushrooms add rich flavors to any dishes. Dried shiitake mushroom is one of very popular ingredients used in traditional Japanese cooking, mainly used for doing exactly what I said; giving a depth to whatever the dishes it is added to.<\/p>\n

So when I decided to make my braised collard greens completely plant-based, the dried mushroom came to my mind as a candidate to substitute the pork. For this dish I chose the porcini mushroom, just because I thought it would be a good match for this particular dish. And I was right! This turned out great! It was a big success because we both felt that we didn’t miss the pork at all! I was so excited to learn that you can make soul food like this entirely plant based as well!<\/p>\n

No Meat Braised Collard Green with Porcini Mushrooms(4 servings)<\/strong><\/p>\n

canola oil
\n2 cloves garlic, chopped
\n1 onion, chopped
\n1 oz dried porcini mushrooms
\n1~ 1.5 cup water
\n1 large bunch collard greens, cut into strips
\n2~3 tablespoons cane sugar
\n1 tablespoon soy sauce
\nsalt and pepper
\ncrushed red pepper
\nLouisiana hot sauce<\/p>\n

1. Cook garlic and onion with oil.
\n2. Once the onion is caramelized, add water and deglaze the pan.
\n3. Add porcini mushrooms.
\n4. Add collard greens, sugar, and soy sauce.
\n5. Cover and cook for about 30 minutes until the collard green is tender.
\n6. Salt and pepper, and add a few splashes of hot sauce.\n<\/p><\/div>\n

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\"76\"<\/a><\/p>\n

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\"\"<\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

No Meat Braised Collard Greens with Porcini Mushrooms I always loved mushrooms, but since I started the 95% plant-based diet, my consumption of mushrooms has definitely increased. Mushrooms, particularly dried mushrooms add rich flavors to any dishes. Dried shiitake mushroom is one of very popular ingredients used in traditional Japanese cooking, mainly used for doing […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21,28],"tags":[],"class_list":["post-31475","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-mushroom","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31475"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31475\/revisions"}],"predecessor-version":[{"id":31658,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31475\/revisions\/31658"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}