{"id":46672,"date":"2018-02-27T19:16:50","date_gmt":"2018-02-28T00:16:50","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46672"},"modified":"2018-02-27T19:20:46","modified_gmt":"2018-02-28T00:20:46","slug":"mushroom-strogarbazoff%e3%81%8d%e3%81%ae%e3%81%93%e3%82%b9%e3%83%88%e3%83%ad%e3%82%ac%e3%83%8e%e3%83%95%e9%a2%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46672&lang=en","title":{"rendered":"Mushroom Strogarbanzoff<br>\u304d\u306e\u3053\u30b9\u30c8\u30ed\u30ac\u30ce\u30d5\u98a8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46673 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/18-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Even when you are on a plant-based diet, you can still enjoy classic flavors.<\/p>\n<p>I would typically use pureed\/creamed cashews or the traditional roux to thicken this type of sauce.<\/p>\n<p>But this time I experimented with garbanzo beans (pureed and creamed); I also used some corn starch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46674 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/15-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/15-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/15-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I wanted fettucini for this dish, but I was not able to find any made of whole wheat.<\/p>\n<p>Linguine was the closest, so that&#8217;s what I brought home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46675 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/16-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>It tasted and looked great.<\/p>\n<p>This dish was elegant and earthy at the same time. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46676 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/20.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/20.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/20-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I hope everyone had a great start of the week!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46677 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Even when you are on a plant-based diet, you can still enjoy classic flavors. I would typically use pureed\/creamed cashews or the traditional roux to thicken this type of sauce. But this time I experimented with garbanzo beans (pureed and creamed); I also used some corn starch. I wanted fettucini for this dish, but I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,21,11,28,29],"tags":[],"class_list":["post-46672","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-mushroom","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46672","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=46672"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46672\/revisions"}],"predecessor-version":[{"id":46683,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46672\/revisions\/46683"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}