{"id":42729,"date":"2017-02-07T21:40:57","date_gmt":"2017-02-08T02:40:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42729"},"modified":"2017-02-07T21:40:57","modified_gmt":"2017-02-08T02:40:57","slug":"king-mushroom-cauliflower-red-curry%e3%82%a8%e3%83%aa%e3%83%b3%e3%82%ae%e3%81%a8%e3%82%ab%e3%83%aa%e3%83%95%e3%83%a9%e3%83%af%e3%83%bc%e3%82%a8%e3%82%b9%e3%83%8b%e3%83%83%e3%82%af%e3%82%ab%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42729&lang=en","title":{"rendered":"King Mushroom Cauliflower Red Curry<br>\u30a8\u30ea\u30f3\u30ae\u3068\u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u30a8\u30b9\u30cb\u30c3\u30af\u30ab\u30ec\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42730 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/31.jpg\" alt=\"31\" width=\"510\" height=\"717\" \/><\/p>\n<p>When I want to make something vegan, there are some fabulous vegetables that I can use as a main ingredient for my dish.<\/p>\n<p>Mushrooms and cauliflower are some of those, my go-to ingredients.<\/p>\n<p>Particularly these meaty king mushrooms are wonderful, because of their size and the &#8220;meaty&#8221; texture.<\/p>\n<p>They certainly look important and it&#8217;s hard to not see them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42731 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/35.jpg\" alt=\"35\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love making curry.<\/p>\n<p>I think adding little bit of this, and a little bit of that, while tasting and adjusting the flavors, trying to get closer and closer to what I&#8217;m looking for is such a fun process for me.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42732 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-1.jpg\" alt=\"34\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Also I shoulg mention that I finally got to use the wheat berries that I bought a while ago.<\/p>\n<p>I first tried it at a restaurant in Chicago while we were visiting the city, and I fell in love with the texture.<\/p>\n<p>By actually cooking it, I found out that it takes a long time to cook them through, but I still love them.<\/p>\n<p>King Mushroom and Cauliflower Red Curry<\/p>\n<p>canola oil<br \/>\n4 cloves garlic, chopped<br \/>\nginger &#8211; about the same amount as ginger<br \/>\n1 onion, chopped<br \/>\n1 package king mushroom, cut into bite size pieces<br \/>\n1\/3 cauliflower, cut into bite size pieces<br \/>\nwater<br \/>\n2 bay leaves<br \/>\nred curry paste<br \/>\n1\/3 cup sundried tomatoes<br \/>\nwhite vinegar<br \/>\n1 can coconut milk<br \/>\ncane sugar<br \/>\nsalt and pepper<br \/>\n1 cup cooked wheat berries<br \/>\nchopped cilantro<br \/>\nchopped scallion<br \/>\nchopped napa cabbage<\/p>\n<p>1. Sautee garlic and ginger in oil.<br \/>\n2. Add onion and continue to cook.<br \/>\n3. Add mushrooms and cauliflower. Continue to sautee.<br \/>\n4. Add water and bay leaves. Boil and then turn down to low heat.<br \/>\n5. Add curry paste, sun dried tomatoes, vinegar, coconut milk, sugar, salt, and pepper.<br \/>\n6. Add cooked wheat berries.<br \/>\n7. Serve with chopped cilantro, scallion, and napa cabbage.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I want to make something vegan, there are some fabulous vegetables that I can use as a main ingredient for my dish. Mushrooms and cauliflower are some of those, my go-to ingredients. Particularly these meaty king mushrooms are wonderful, because of their size and the &#8220;meaty&#8221; texture. They certainly look important and it&#8217;s hard [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,19,21,12,28,29],"tags":[],"class_list":["post-42729","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-leaf-vegetabes","category-mushroom","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42729","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=42729"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42729\/revisions"}],"predecessor-version":[{"id":42738,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42729\/revisions\/42738"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}