Date: Thu, 17 Jul 1997 08:50:18 -0700
From: Jacqueline (firstname.lastname@example.org)
*'Beef' Stroganoff* (serves 4 to 6)
saute/ liquid of your choice, or cooking spray
1 large onion, chopped
6 cups mushrooms, sliced (a mixture is nice, if not buttons will do)
1 teaspoon paprika
1/4 cup unbleached white flour
6 veggie burgers, cubed (your favourite low fat brand) -or-
equivalent TVP chunks, rehydrated in a good, strong stock
1/2 cup cooking sherry
1/2 cup cooking wine (white)
a little stock (your favourite brand, or see recipe below)
6 tablespoons mock sour cream (your favourite brand, or see recipe below)
1/2 teaspoon mild mustard
Saute/ the mushrooms and paprika in a sprayed pan, or in your
favourite saute/ liquid (I keep 1/2 cup white cooking wine, 1/2 cup red
cooking wine and 1 cup veggie broth in the fridge, and use it ad lib). Add
the flour and the cubed veggie burgers, stir well and brown for two minutes.
Pour in the wine and sherry, simmer *very* gently for 10-15 minutes.
Stir often and add a little stock if the mixture seems dry.
Add the sour cream and mustard, then heat through but do not boil or
simmer (I usually do this with the pan off the heat). Serve immediately.
*Mock Sour Cream* (makes 1 1/2 cups)
1 (10.5 oz.) container silken tofu (1% Mori-Nu)
1 tablespoon fresh lemon juice
1 tablespoon brown rice vinegar
1 teaspoon brown rice syrup (I've used amazake fairly successfully)
1/2 teaspoon apple cider vinegar
1/2 teaspoon sea salt, or salt-free seasoning
optional additions: 2 tablespoons nutritional yeast
1 teaspoon mild mustard
Umeboshi vinegar in place of the cider vinegar
spices of your choice
Blend in a food processor until completely smooth. A pinch of dill
and thyme works well for use in the stroganoff recipes. This makes a great
chip-dip when mixed with chives and garlic.