February 17, 2012 · 2:30 pm
One of my favorite dinners as a child was Beef Stroganoff (I hadn’t seen the light yet). My mom would lug out the electric skillet and make a huge batch of it for dinner.
Things have changed a bit in my dietary life since then, but the memory of stroganoff and how much I liked it still lingers. The egg noodles have been replaced with gluten-free Quinoa shells, the beef has been replaced by mushrooms, and the sour cream is now vegan.
The end result…bliss. My family lapped-up this dinner.
1 cup diced onion
12 ounces mushrooms (1/2 finely diced, 1/2 sliced)
1 Tbs. Earth Balance soy-free spread
1 box Quinoa shell pasta
2 Tbs. cornstarch + 2 Tbs water (make a slurry)
1 cup vegetable broth
1/4 cup white wine (optional)
1 cup So Delicious unsweetened coconut milk
3/4 tsp. salt
pepper to taste
1/3 cup So Delicious original creamer
2/3 cup Sour Supreme
Chopped cilantro and / or parsley for serving
Preheat the oven to 350 degrees.
After cleaning the mushrooms, place half of them in the food processor and process until finely diced. Slice the remaining half of the mushrooms.
Sauté the onions, mushrooms, and Earth Balance until the onions are translucent.
While sautéing the onion and mushroom mixture, boil the shells until they are very al dente. You do not want to cook the pasta too much or it will become soggy when you bake it. When the pasta is ready, drain it and pour it into a casserole dish.
Once the onions are translucent add the broth, So Delicious coconut milk, and wine (optional) to the onion and mushroom mixture. bring the mixture up to a low boil and add the cornstarch slurry along with the salt and pepper. Allow the mixture to thicken. When the sauce has thickened, take it off of the heat and mix in the creamer and Soup Supreme.
Pour the finished sauce over the noodles, mix to incorporate, and bake covered for 30-45 minutes until the noodles are soft and have absorbed a good amount of the sauce.
Serve topped with chopped parsley and / or cilantro.
For a printable version of this recipe click here.
Filed under Gluten Free, Main Dish, Recipes, Vegan, Vegetarian
Tagged as gluten free mushroom stroganoff, mushroom stroganoff, Quinoa pasta shells, So Delicious Coconut Milk, So Delicious Creamer, Sour Supreme, vegan, vegan gluten free mushroom stroganoff, vegan mushroom stroganoff, vegetarian
October 31, 2011 · 8:31 pm
On a day like today when candy is king, here is a great recipe to use in order to get some salad into your little ones before they go out trick-or-treating.
I was contacted this morning by Amanda from the Secret Recipe Club because the blog, A Cooks Quest, was orphaned in this mornings reveal. I checked-out her blog and instantly found the recipe I wanted to make. My son has been begging me lately to make a vegan ranch dressing that ACTUALLY tastes like ranch and thanks to A Cooks Quest I just made a vegan version that will fool the most discerning ranch aficionado! My little guy is going to be soooooo thrilled with me (major mom points!).
I did need to alter the recipe a little since I could not find dried minced onions (my grocery store had 4 different brands of onion powder, but no minced onions) and I think that the next time I make the mix I will reduce the salt a little. It did not taste overly salty, but I am trying to reduce my family’s salt consumption.
Click here for the original recipe from A Cooks Quest.
INGREDIENTS for Ranch Dressing Mix
3 1/2 teaspoons organic onion powder
8 teaspoon parsley flakes
4 teaspoon salt
2 teaspoon garlic powder
1/2 tsp paprika
**Cook’s note-this recipe is easily modified! I love to add salsa to it for taco salads and roasted garlic for a delicious dip**
Mix together in a bowl and then pour the contents into a coffee grinder to reduce the size of the parsley flakes. That’s it! Store the mix in an air tight container (I used a small mason jar).
Now you have a great mix that you can use to make Ranch Dressing and Ranch Dip. Since I did not use the minced onions and the powder had a smaller volume, I had to adjust the amount of mix you use to make the dressing and dip. Thank you Google for helping me figure out that 1/3 cup total mix – 16 teaspoons. I knew that the mix would yield 4 full size dressing or dip recipes, so I was able to figure out that 4 teaspoons of mix is needed for each recipe.
To veganize the recipes I used Vegenaise and Sour Supreme by Tofutti sour cream. I also reduced the amount of mayonnaise (originally was 1 cup) to reduce the amount of fat in the total recipe. I replaced 1/3 cup of the mayonnaise with So Delicious Original Creamer.
DRESSING RECIPE *
Mix 4 teaspoons dry mix with
2/3 cup Vegenaise
1/3 cup So Delicious Original Creamer and
1 cup vegan sour cream
DIP RECIPE *
Mix 4 teaspoons dry mix with 2 cups vegan sour cream
*Mix up a few hours before serving, so the flavors all blend nicely.
Filed under Dip, Gluten Free, Quick, Recipes, Salad Dressing, Sauce / Spread / Jam / Yogurt, Secret Recipe Club, Vegan, Vegetarian
Tagged as A Cooks Quest, Secret Recipe Club, so delicious original creamer, Sour Supreme, Tofutti, Vegan Ranch Dressing, Vegan Ranch Mix