I was feeling pretty tired and then just plain under the weather today (is summer almost here yet?). That was why I was especially happy that Hubby was off and felt like trying a new recipe: Mushroom Stroganoff (Vegan). He found the recipe on onegreenplanet.com.
Here is the recipe:
- 8 ounces uncooked ribbon noodles
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 tablespoons whole wheat flour, divided
- 2 cups beefless beef broth or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon tomato paste
- 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- 1/4 cup vegan sour cream (optional)
- 10 turns of fresh ground, black pepper
- 1/4 cup flat-leaf parsley, minced
- Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
- Drain and set aside.
- In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
- Add the flour and cook for 30 seconds, stirring constantly.
- Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
- Add the mushrooms, thyme, sage, and salt. Stir to combine.
- Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
- Add the vinegar and simmer for 4 more minutes.
- Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
- Garnish with parsley.
Delicious and best of all, happy I didn’t have to cook. The only major change he made was using penne pasta.
Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!
Here’s the recipe:
Pico De Gallo
- 1 cup cherry tomatoes, diced
- 1 jalapeño, minced
- juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- salt to taste
Cashew Sour Cream (optional)
- 12 leaves of romain lettuce
- 1 avocado
- fresh cilantro
To make the walnut meat, blessings d all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.
Combine the ingredients for pico de gallo and refrigerate until ready to use.
If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender
with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.
We definitely will be making this again!
The days are getting longer and hotter and it’s the perfect time to try new salads. I found this recipe at the minimalistbaker.com. I was especially excited to try making another salad dressing. The fact that it includes oranges made me even more curious. Instead of mixed greens, I chose spinach leaves. I also used the sweet Cara Cara oranges in the dressing and to adorn my plate. The sweetener brand used was Truvia. We loved the combination of sweet and savory on the plate and will definitely try again!
Here’s the recipe:
- 5-6 cups mixed greens
- 1 cup cooked quinoa (red or white)
- 1/2 cup fresh or canned corn
- 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili, + garlic powder)
- 1/4 cup red onion, diced
- 1 orange, segmented
- 1/2 ripe avocado, chopped
- 1/4 cup fresh cilantro, chopped or torn
- 1/2 ripe avocado
- 1 large lime, juiced (~4 Tbsp)
- 3 Tbsp orange juice
- 1-2 tsp sweetener of choice (maple syrup, agave, cane sugar, etc.)
- 1-2 tsp hot sauce
- 1/4 tsp cumin powder
- 1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
- Healthy pinch each sea salt and black pepper
- optional: 1 Tbsp fresh minced cilantro
- 3-4 Tbsp extra virgin olive oil or avocado oil
- Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
- Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
- Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.
- Either plate salad and serve with dressing on the side, or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.
- Leftovers keep for up to a few days, though best when fresh.