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Vine Ripe Nutrition

Photo by Denise Barratt

A blog post about a blog post is a thing right?  Well, if it's not it should be.  We recently had the pleasure of meeting Denise Barratt, at one of our local holiday markets.  She had a booth near ours and was there promoting her book "Farm Fresh Nutrition," and talking about her services as a Registered Dietitian.  Well, she recently did a blog post on Asheville Fungi.  She created two fantastic recipes with some of our wonderful mushrooms.  Check out her delicious (and nutritious) website and blog here...


All Photos and content from here on are from Denise Barratt of Vine Ripe Nutrition.

Mushroom and Tempeh Lo Mein
This lo mein will entice picky eaters to eat their mushrooms and tempeh! 6-8 servings.I l used the Smiling Hara tempeh which is local here but available now online!
    1 teaspoon chili paste
    1 pound whole grain spaghetti
    2 tablespoon peanut oil
    4 cups pearl oyster mushroom caps sliced
    1 tablespoon grated ginger
    1 clove garlic, minced
     2 cups carrots, sliced
    1/2 cup onions, sliced
    1 bunch of kale, washed, stemmed and chopped
    2-8 ounce packages of tempeh
    1 tablespoon sesame oil
    1 tablespoon soy sauce
    1 tablespoon rice wine vinegar
Stem the oyster mushroom, peel and julienne the carrot, slice the onions, and mince the garlic. Cube the tempeh. Mix chili paste, ginger, garlic, sesame oil, soy sauce, rice wine vinegar and honey and use this marinade for the tempeh. Marinate in a glass pie plate about 15 minutes turning once. Drain the marinade off and set aside. In an iron skillet, heat 1 tablespoon of oil and add tempeh. Cook until it is browned on both sides (you may need to add a little more oil). Drain well on a plate lined with a paper towel. Heat water in  a pasta pot and cook the pasta according to directions. Rinse and drain. Heat a wok or a large skillet and add the other tablespoon of oil. Saute the onion and carrot until the onions begin to get translucent. Add the mushroom and cook until they begin to brown and get soft. Add the kale until it gets soft. Toss in the noodles and the leftover marinade. Heat through.
Roasted King Trumpet, Potato, Squash and Pepper Over Grits
This recipe is a variation from my Farm Fresh Nutrition book which uses King Trumpet, pumpkin and walnut instead of shitakes, rosemary and butternut squash with pecans. Makes 6 servings.
    1 1/2 cup small potatoes, diced into one inch cubes
    2 cups pumpkin, seeded, peeled and chopped into one inch cubes
    1 medium, red bell pepper, sliced
    2 cups King Trumpet oyster mushroom
    1 teaspoon thyme
    2 cloves garlic
    1 medium onion, sliced very thin
    2 tablespoon of pecans
    2 tablespoon local goat cheese
    salt and pepper to taste
Preheat oven to 400 degrees and place pumpkin and potatoes on a cookie sheet. Toss with olive oil, salt and pepper. Roast for about 10 minutes, then add onions and roast 10 more minutes. Next add bell pepper and mushrooms and roast 5 more minutes. Lastly, add garlic walnuts and thyme roasting until vegetables are crisp and onions are caramelized and garlic is just beginning to brown. Place roasted vegetables over grits and top with walnuts and goat cheese.
To cook grits:
 Heat 2 1/2 cups water to boiling. Add 1/2 cups, 1/2 teaspoon salt, and 1-2 tablespoon butter. Stir well, reduce heat and simmer about 30 minutes until done.
Interested in more recipes from Denise?  You should get her book "Farm Fresh Nutrition:Eating Green and Clean Supporting your Local Economy."

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