This is not a quick and easy recipe, but the results are worth the effort.  Takes about 1 hr.

You can find the pics of this dish and all ingredients here.

8-10 dried Huagu mushrooms (a variety of shitake with striations on its cap — see photos at above link)

2 pearls of garlic, minced

1 tbs. minced onion

2 tbs. nutritional yeast

4 tbs. Maggi seasoning sauce

1 tbs. Soy Garden buttery spread

1/2 c. water

1/2 c.  of cinnamon basil leaves (ram que), finely chopped

It might have been a bit too ambitious, but some of the larger pieces of the effort are coming into play.  I was personally challenged to come up with vegan (though not exact) replacements for some of the more popular commercially available and restaurant dishes.  To accomodate this endeavor, we have now acquired the use of a commercial kitchen to be able to videotape the preparation of these and other dishes, and be able to contemplate some light weight catering.

We have begun following a lovely set of premature twins who currently are experiencing some digestive and immune function deficiencies.  The parent and grandparents have approached the doctors for answers but have not seen the results they desire.  The babies were not breastfed.  They have been challenged to make the following changes to the children’s dietary regimine in a effort to improve their overall health.

1.  No further foods containing animal products (meat and/or dairy).

2.  Introduce cholostrum into their diet

3.  Introduce infant probiotics into their diet.

4.  Make baby food fresh instead of purchasing canned products.