For a nice saucy stroganoff, reminiscent of times when we all ate beef, before we knew better. Very low fat.
We loaded up a dinner plate with raw spinach leaves and placed a serving of this stroganoff over them instead of making a salad. Tony Bennett and k.d. Lang are the musicians of choice tonight!
Ingredients for sauce, in order of placement into large, non-stick skillet:
1 large carrot cut into thin slices, I use a mandolin for this
3 cloves fresh garlic, finely diced (about 1 1/2 tablespoons)
3.5 ounce package fresh shiitake mushrooms, quartered
1 large portobello mushroom sliced in half and then into 1/4 inch slices
1 1/2 cup thinly sliced beef flavored seitan
24-26 ounces mushroom broth
2 teaspoons Better Than Bouillon No Beef Base
1/2 teaspoon black pepper
Cook for about 5 minutes and then add roux.
Roux: 2 tablespoons concentrated tomato paste, 1 1/2 tablespoons flour (oat or whole wheat) and 2 tablespoons flaxseed meal mixed with about 1/4 cup additional mushroom broth or enough to stir until thick and clump free. Add to saucepan, stirring into the mixture until fully incorporated.
Cook until carrots and mushrooms are tender and sauce is thick. Right before serving, stir in:
1/2 cup Tofutti Sour Supreme
1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley flakes (fresh is better if you have it)
Serve over hot spelt noodles (one 10 oz package wide spelt noodles). A spinach salad with Honey Mustard Vin-egret (no oil) works deliciously with this!
Hard to believe you can eat like this and still lose weight. Life is Good.
Really, I even bought the T-shirt.
:)
We loaded up a dinner plate with raw spinach leaves and placed a serving of this stroganoff over them instead of making a salad. Tony Bennett and k.d. Lang are the musicians of choice tonight!
Ingredients for sauce, in order of placement into large, non-stick skillet:
1 large carrot cut into thin slices, I use a mandolin for this
3 cloves fresh garlic, finely diced (about 1 1/2 tablespoons)
3.5 ounce package fresh shiitake mushrooms, quartered
1 large portobello mushroom sliced in half and then into 1/4 inch slices
1 1/2 cup thinly sliced beef flavored seitan
24-26 ounces mushroom broth
2 teaspoons Better Than Bouillon No Beef Base
1/2 teaspoon black pepper
Cook for about 5 minutes and then add roux.
Roux: 2 tablespoons concentrated tomato paste, 1 1/2 tablespoons flour (oat or whole wheat) and 2 tablespoons flaxseed meal mixed with about 1/4 cup additional mushroom broth or enough to stir until thick and clump free. Add to saucepan, stirring into the mixture until fully incorporated.
Cook until carrots and mushrooms are tender and sauce is thick. Right before serving, stir in:
1/2 cup Tofutti Sour Supreme
1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley flakes (fresh is better if you have it)
Serve over hot spelt noodles (one 10 oz package wide spelt noodles). A spinach salad with Honey Mustard Vin-egret (no oil) works deliciously with this!
Hard to believe you can eat like this and still lose weight. Life is Good.
Really, I even bought the T-shirt.
:)
No comments:
Post a Comment