mushroom stroganoff; tofu sour cream

[Guest guest]

An idea from the Heart Clinic at a Medical University.

posted with eat-lf and veg-rec

* Exported from MasterCook *

 

Tofu Sour Cream - LLUMC

 

Recipe By : Heart Healthy Food: Susan Lewis

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Ingredient

Vegetarian Tofu-Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces soft silken tofu

1 teaspoon canola oil

1 tablespoon fresh lemon juice

1 1/2 teaspoons honey

1/2 teaspoon salt substitute -- optional

 

Using a food processor or blender, process all ingredients until completely

mixed and smooth. Set aside.

 

May be made 24 hours ahead. Use like sour cream, but avoid high

temperatures when cooking. See Mushroom Stroganoff: LLUMC

 

Each serving (generous 1/4-cup): 58 cals, 3 g fat (49%) - est by mc

(kitpath)

 

Recipe appeared in Loma Linda University Medical Center, " A Healthy

Tomorrow, " a Community Health Newsletter, May 1999. Recipe by Susan Lewis,

MPH, RD, Cardiac Dietitian.

 

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Nutr. Assoc. : 32800 0 0 0 0

 

* Exported from MasterCook *

 

Mushroom Stroganoff - LLUMC

 

Recipe By : Heart Healthy Food: Susan Lewis

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 large onion

or 2-cups sliced

3 cloves garlic -- minced

1 1/4 pounds mushrooms sliced

or 5-cups sliced

2 teaspoons low sodium beef style seasoning -- such as

Emes

1 tablespoon nutritional yeast

1 tablespoon low sodium soy sauce -- such as

Angostura bitters

1 tablespoon cornstarch

Tofu Sour Cream -- see recipe

8 ounces whole-wheat pasta -- cooked

 

Slice and measure the onion and the mushrooms.

 

In a large skillet over medium heat, saute the onions in the olive oil

until very brown. Be careful not to burn. (Add a small amount of water to

the pan if it gets too dry.) Toward the end of sauteing time, add the

garlic. Add the sliced mushrooms, beef-style seasoning and yeast, stirring

frequently. Dissolve the cornstarch in the soy sauce and add to the

mushroom mixture. Simmer until liquids thicken, stirring occasionally. Just

before serving, ad the tofu sour cream. Serve over whole wheat noodles (or

rice).

 

Makes 3+3/4-cups to serve 4. Without pasta or tofu sour cream: 71 cals, 2g

fat; with tofu sour cream: 129 cals, 5g fat. With noodles, 349 cals, 9g fat

(21%).

 

Recipe appeared in Loma Linda University Medical Center, " A Healthy

Tomorrow, " a Community Health Newsletter, May 1999. Recipe by Susan Lewis,

MPH, RD, Cardiac Dietitian.

 

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Nutr. Assoc. : 0 0 0 0 4977 0 5451 0 199 0 0 0 0 0

 

 

 

 

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http://home.earthlink.net/~kitpath/index.html

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