A new way to
get Vitamin D
Curried Sweet Potatoes and
Being able to just add it to
1-1/2 lb. DOLE(R) Yams or Sweet
whatever you're cooking is so A couple of months ago I went for my
Potatoes, peeled and cut into 1-inch
simple, and it's 100% natural. annual physical and my doctor told me that pieces
I need to start taking a vitamin D
1/3 cup vegan soy butter
supplement, especially in the Winter. I don't have a
1/2 cup chopped DOLE Red Onion
problem taking vitamins, I have a problem remembering 1/2 cup packed brown sugar
to take the vitamins. Not only that but a lot of vitamin D
3 tablespoons DOLE Portobello
supplements are derived from non vegan ingredients
including wool grease and fish livers.
2 teaspoons cornstarch
Every now and then companies send me vegan
1/2 teaspoon ground cinnamon
products to try, and last week I got a sample ofDOLE's 1/2 teaspoon curry powder
portobello mushroom powder. What's cool about this
3 tablespoons DOLE Pineapple Juice
product is that just 1 teaspoon of it gives you 150% of
2 cups fresh DOLE Tropical Gold(R)
your daily vitamin D needs. So now I don't have to take Pineapple, cut into chunks
a pill every day, I just sprinkle the mushroom powder in 1/4 cup chopped pecans, toasted
my food and I get all the vitamin D I need.
Place yams in large saucepan. Add
A lot of people suffer from vitamin D deficiency so I think enough cold water to cover 1-inch
this product is a great idea. Being able to just add it to
above yams. Bring to boil. Reduce
whatever you're cooking is so simple, and it's 100%
heat; cover and cook 15 minutes or until
just tender but firm. Drain; set aside.
DOLE also sent me a couple of recipes that use the
Melt soy butter in large skillet over
mushroom powder. I haven't tried them yet, but they
medium-high heat. Add onion; cook
sound pretty tasty. They also have more recipes on their and stir until tender-crisp. Stir together
brown sugar, mushroom powder,
cornstarch, cinnamon and curry, in small
bowl. Stir into skillet cook 2 to 3
minutes, stirring or until sugar dissolves.
Add pineapple and yams; cook and stir 3 to 5 minutes or until heated through. Sprinkle
with pecans before serving.
Asian Wilted Kale
1 bunch (3/4 lb.) curly kale
1 tablespoon olive or canola oil
2 cloves garlic, minced
2 teaspoons DOLE(R) Portobello Mushroom Powder
1 teaspoon minced ginger
1/8 teaspoon red pepper flakes, optional
2 teaspoons lite soy sauce or liquid aminos (soy substitute)
1 teaspoon sesame oil (optional)
1/4 cup slivered almonds, toasted
Cut stems off kale leaves with knife. Cut leaves crosswise into thin threads. Rinse well.
Blanch in large pot of boiling water 2 to 3 minutes. Drain well.
Heat olive oil in nonstick skillet. Add garlic, mushroom powder, ginger and pepper
flakes; cook over low heat, stirring, 1 to 2 minutes. Add blanched kale and soy sauce to
pan. Cook, stirring 5 to 7 minutes, until heated through.
Just before serving, stir in sesame oil. Sprinkle with almonds.