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Before you jump to Macrobiotic Creamy Mushroom and Tofu Spaghetti recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Most of us think that comfort foods are bad for us and that we have to avoid them. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. There are some foods that basically can raise your moods when you eat them. When you are feeling a little down and are in need of an emotional pick-me-up, test out a couple of these.
Your mood could actually be helped by green tea. You were sure green tea had to be in this article somewhere, right? Green tea is rich in an amino acid known as L-theanine. Studies have discovered that this amino acid essentially induces brain waves. This helps improve your mental energy while at the same time calming your body. You were already aware that that green tea helps you feel healthier. Now you know it can help raise your mood as well!
Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a few of these hints instead.
We hope you got benefit from reading it, now let’s go back to macrobiotic creamy mushroom and tofu spaghetti recipe. You can cook macrobiotic creamy mushroom and tofu spaghetti using 9 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:
- Provide Oboro dofu - very soft tofu
- Get Soy milk
- Provide servings Spaghetti
- Get Enoki mushrooms
- Prepare Shimeji mushrooms
- You need White wine
- Get ◎Butter (or olive oil)
- Prepare cube ◎Soup stock cube (or vegetarian soup stock)
- You need Salt and pepper
Instructions to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:
- Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.)
- Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper.
- Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
- Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
- When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying.
- Turn the heat down to low, add the tofu cream and soup stock cube and mix.
- When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
- Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like.
- Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
- Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.
- Cook the pasta until al dente, drain in a colander, and plate.
- Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
- Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich.
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