Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 Mushroom Stroganoff Tofu Sour Cream : 12 oz (340 g) silken tofu 1 teaspoon canola oil 4 tsp lemon juice 1 1/2 teaspoons honey (-OR- vegan alternative) 1. Place all ingredients in food processor. Process for several minutes until smooth and creamy. 2. Set aside. Stroganoff : 1 tablespoon (3 tsp) olive oil 1 large onion, sliced (about 2 cups) 3 garlic cloves, crushed 5 cups sliced mushrooms (about 1 1/4 lb/570 g) 2 chicken -OR- beef style stock cubes (or 2 tsp powder) 4 tsp nutritional (savoury) yeast flakes 4 tsp wheat-free tamari 4 tsp cornstarch (cornflour) 1. In fry pan, saute the onions in olive oil until very brown (be careful not to burn). 2. Toward the end of sauteing time add the garlic. 3. Add the sliced mushrooms, stock cubes and yeast, stirring frequently. 4. Dissolve the cornstarch in the tamari and to add to the fry pan when mushrooms are cooked. 5. Simmer until liquids thicken, stirring occasionally. 6. Just before serving add the tofu sour cream and heat through. 7. Serve over pasta. Makes about 5, 3/4 cup servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 Wow - thank you for all the recipes sent out to us. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Sat, 12/12/09, bearhouse52000 <bearhouse5 wrote: bearhouse52000 <bearhouse5 Mushroom Stroganoff Saturday, December 12, 2009, 10:23 PM Â Mushroom Stroganoff Tofu Sour Cream : 12 oz (340 g) silken tofu 1 teaspoon canola oil 4 tsp lemon juice 1 1/2 teaspoons honey (-OR- vegan alternative) 1. Place all ingredients in food processor. Process for several minutes until smooth and creamy. 2. Set aside. Stroganoff : 1 tablespoon (3 tsp) olive oil 1 large onion, sliced (about 2 cups) 3 garlic cloves, crushed 5 cups sliced mushrooms (about 1 1/4 lb/570 g) 2 chicken -OR- beef style stock cubes (or 2 tsp powder) 4 tsp nutritional (savoury) yeast flakes 4 tsp wheat-free tamari 4 tsp cornstarch (cornflour) 1. In fry pan, saute the onions in olive oil until very brown (be careful not to burn). 2. Toward the end of sauteing time add the garlic. 3. Add the sliced mushrooms, stock cubes and yeast, stirring frequently. 4. Dissolve the cornstarch in the tamari and to add to the fry pan when mushrooms are cooked. 5. Simmer until liquids thicken, stirring occasionally. 6. Just before serving add the tofu sour cream and heat through. 7. Serve over pasta. Makes about 5, 3/4 cup servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2009 Report Share Posted December 14, 2009 Yeah this looks good. I'm going to try making it corn free. Thanks for sharing. :-) Patricia A Squyres <p.squyres Sunday, December 13, 2009 6:15 PM Re: Mushroom Stroganoff Wow - thank you for all the recipes sent out to us. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Sat, 12/12/09, bearhouse52000 <bearhouse5 wrote: bearhouse52000 <bearhouse5 Mushroom Stroganoff Saturday, December 12, 2009, 10:23 PM Â Mushroom Stroganoff Tofu Sour Cream : 12 oz (340 g) silken tofu 1 teaspoon canola oil 4 tsp lemon juice 1 1/2 teaspoons honey (-OR- vegan alternative) 1. Place all ingredients in food processor. Process for several minutes until smooth and creamy. 2. Set aside. Stroganoff : 1 tablespoon (3 tsp) olive oil 1 large onion, sliced (about 2 cups) 3 garlic cloves, crushed 5 cups sliced mushrooms (about 1 1/4 lb/570 g) 2 chicken -OR- beef style stock cubes (or 2 tsp powder) 4 tsp nutritional (savoury) yeast flakes 4 tsp wheat-free tamari 4 tsp cornstarch (cornflour) 1. In fry pan, saute the onions in olive oil until very brown (be careful not to burn). 2. Toward the end of sauteing time add the garlic. 3. Add the sliced mushrooms, stock cubes and yeast, stirring frequently. 4. Dissolve the cornstarch in the tamari and to add to the fry pan when mushrooms are cooked. 5. Simmer until liquids thicken, stirring occasionally. 6. Just before serving add the tofu sour cream and heat through. 7. Serve over pasta. Makes about 5, 3/4 cup servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2009 Report Share Posted December 14, 2009 You are very welcome. Just a few of my favourites from the Files ... there are many, many more. Kim , Patricia A Squyres <p.squyres wrote: > > Wow - thank you for all the recipes sent out to us. Quote Link to comment Share on other sites More sharing options...
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