April 27, 2016
Hope everyone had a great Earth Day. To celebrate the day, we had a plant based pot-luck lunch. For the lunch I made a new recipe, Mushroom Stroganoff. Its from the PlantPure Nation Cookbook and there is a great Utube showing how easy it is to make.
The original recipe calls for soymilk and is thickened with whole wheat flour. I am not big fan of soymilk, so I substituted cashew milk and thickened it with cashews. I also did not use the wine, but a squeeze of lemon juice is a good replacement.
This is an excellent companies coming recipe. Its easy to put together and tastes fantastic. Pair is with a simple green salad and you have a meal fit for a king.
- 1 onion, diced
- 5 cloves garlic, minced
- 1 pound mushrooms, sliced (I used cremini)
- juice of 1/4 lemon
- 1 tbsp paprika
- 2 tbsp soy sauce or tamari (to find out the difference, see PlantPure Nation)
- 2 tbsp Dijon mustard
- 1 tbsp vegan Worcestershire Sauce (regular contains anchovies)
- 2 cups cashew milk
- 1/2 cup raw cashews
- cooked whole wheat or brown rice fettucini noodles
Soak cashews in water for at least 2 hours. Place drained soaked cashews in a blender with the cashew milk. Blend until smooth. (As a quick option, grind cashews until fine in a coffee grinder. Add to the cashew milk and blend in a blender until smooth). Set aside.
Place diced onion and garlic in a saucepan along with a 1/4 cup of water. Cook until onions are softened (about 3 minutes). Add sliced mushrooms and continue cooking about another 5 minutes until the mushrooms darken, soften and begin releasing their liquid. Add the lemon juice, paprika, soy sauce, mustard and Worcestershire Sauce and stir until well combined.
Add the cashew milk mixture and cook until it begins to bubble. Simmer gently until sauce thickens and forms a nice creamy sauce.
Serve over noodles. You can add 1 cup of chopped asparagus or frozen peas to the sauce just before serving and heat just until the green veggies are cooked.