Creamy Mushroom Stroganoff

One of my most beloved dishes from my life as an omnivore was a beef stroganoff. It may have been the recipe off the back of the Campbells Condensed Cream of Mushroom Soup can. I'm slightly embarrassed. I know what you're thinking, but just trust me when I tell you it was legit. Being that I am now a vegan hippie, I came to the sad realization that stroganoff was one of those dishes that I was just going to have to give up (much like clam linguine). However, I was terribly and delightfully mistaken. 

I started to see mushroom stroganoff recipes floating around the internet. It had never occurred to me to just replace the beef from my favorite stroganoff recipe with mushrooms! Duh! So I set off to do just that, until I obviously observed that a very large component of said dish is the condensed cream of mushroom soup. Well shit...that stuff is definitely not vegan. Another obstacle, and more crafty work needed.

Even without the soup, I managed to make a stroganoff that is just as good if not better than any animal based stroganoff, and that's coming from a serious carnivore and stroganoff extraordinaire (my Pops). I did it! Now I can savor in that creamy, mushroomy, rich stroganoff once again. And without any guilt! Peace has once again been restored. Now onto the next omnivore recipe to conquer....clam linguine!    

Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream based sauce. No dairy or beef required!

Creamy Mushroom Stroganoff

Inspired by Campbells and All Recipes

Serves a crowd (about 10 people)

• 3 Tbsp. vegan butter
• 2 medium yellow onions, diced
• 3 garlic cloves, minced
• 1 1/2 lbs. of mushrooms, sliced (I used 1/3 portobello and 2/3 cremini)
• 12 oz. vegan sour cream (I like Tofutti) 
• 1/4 cup all-purpose flour 
• 2 Tbsp. vegan Worcestershire sauce (check the cheap store-brand one)
• 1/2 Tbsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. vegetable broth paste (Better Than Bouillon)
• 1/4 tsp. black pepper
• 24 oz. pasta, dry (I used Campanelle)
• 1/2 cup fresh parsley, chopped

Heat the butter in a very large, rimmed frying pan. Add in the onions and garlic. Saute until fragrant and the onions become soft. 

Bring a very large pot of salted water to boil. Cook the pasta until al dente, then drain and set aside until ready to use. 

Add the mushrooms to the onions, and saute until browned, about 10-15 minutes. 

Now, whisk together the sour cream through the black pepper in a medium mixing bowl, very well to combine. Add to the mushrooms and stir well to combine. Cook on low, until thoroughly heated.

You can serve this stroganoff two ways. Either add in the cooked pasta and chopped parsley to the mushrooms and toss to coat.

Or, serve the mushroom mixture over the hot noodles with some parsley sprinkled on top. 

Swayin' to Lorde – 400 Lux

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Hazelnut Maple and Poppy Seed Spiced Corn Cakes

The weekend calls for regale and fanciery. Yes, I know the latter is not a real word. But it's real to me, and it means that on either Saturday or Sunday morning, Todd and I will have an extravagant and downright snobby breakfast. It will be fit for someone who does not reside in a tiny thimble of a house in the wilds of Alaska, and who does not live with a giant, shedding, beast of dog that steals your spot in bed in the dark of the night. This imaginary person also probably isn't vegan. This imaginary person is obviously not us...  These Hazelnut Maple and Poppy Seed Spiced Corn Cakes definitely qualified as one of these breakfasts. These are super hearty and delightfully filling. Todd and I could eat only eat half of our portions...but that may be because we split the entire batch of nine pancakes. What? Gluttony goes hand in hand with regale...you know it does. 

Sweetened with maple syrup and Hazelnut Kahlua, these dense corn cakes lend a good, crunchy, and wholesome bite from the polenta, hazelnuts, and poppy seeds. Spiced with cinnamon, cardamom, and nutmeg for seasonal flare!

Hazelnut Maple and Poppy Seed Spiced Corn Cakes

Inspired by The Sweet Life

Makes 9 medium pancakes

• --Wet--
• 1 cup soy milk (I used unsweetened, plain)
• 1 tsp. apple cider vinegar
• 1/4 cup pure maple syrup
• 2 tsp. Hazelnut Kahlua 
• --Dry--
• 3/4 cup all purpose flour
• 1/2 cup  polenta (or cornmeal for a finer consistency)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• dash of freshly ground nutmeg
• --Add-Ins--
• 1/4 cup chopped hazelnuts
• 2 Tbsp. poppy seeds

In a large bowl, whisk together the soy milk and the vinegar and allow to rest for about 5 minutes or until it's curdled slightly. 

Meanwhile, in another bowl, whisk together the dry ingredients. 

Now, whisk the maple syrup and Kahlua into the soymilk mixture.

Heat a large frying pan over medium-low heat and spray with a non-stick cooking spray.

Slowly and gently add the dry ingredients to the wet and stir to combine. Do not overmix! A few lumps of flour are okay. Gently stir in the hazelnuts and poppy seeds.

Once the pan is hot, drop a 1/4 cup of batter into the pan and allow to cook until bubbles begin to form throughout the pancake. Spray the top of the pancake with cooking spray and flip. Cook about 1 minute then remove and repeat with remaining batter. 

Top with a pat of vegan butter and additional maple syrup! 

Now go make these, and lavish in your opulent breakfast!

Chair-dancing to, The Oh Hello's – Eat You Alive

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Healing Spiced Turmeric Tea

My dad told me today that it was just so awesome that Todd's inflammation levels are back to normal and how much better he's doing than half a year ago. He then told me, nonchalantly, that I am "some witch-doctor"...thanks...Dad... Well, Mr. Todd is sick today. He's got a stomach bug/flu or something. So, being my witch-doctor self, I recalled a kind of turmeric "tonic" or other, on the world wide web. I decided that this was exactly what my one true love needed...among Aleve.

Turmeric is quite the powerful little spice. It's a strong anti-viral, anti-fungal, and anti-inflammatory little root that is a vibrant orange-yellowish color and will stain anything it touches. Head on over to Refinery 29 to read this short, informative article on Why Turmeric Might Just Be The Healthiest Spice Of All Time and then promptly go make this tea!

My Healing Spiced Turmeric Tea is...dare I say reminiscent of eggnog? Throw a bit a rum in and it really would! Among turmeric, it has nutmeg, cinnamon, cardamon, black pepper, and ginger. Wait, this seems to be venturing into Chai territory? Well, either way, it's base is silky coconut milk, and with the addition of xanthan gum it really makes this tea super creamy and dreamy. The vanilla and maple syrup add a comforting, sweet note.

Healing Spiced Turmeric Tea

Inspired by Simple Veda

Makes 2 cups

• 2 cups coconut milk (from carton, I like Silk)
• 1 Tbsp. ground turmeric
• 1 Tbsp. fresh ginger paste (or chopped ginger root)
• 1 tsp. ground cinnamon
• a dash of freshly ground nutmeg
• 1/4 tsp. ground cardamom
• 1/4 tsp. xanthan gum powder (optional) 
• 1/4 tsp. vanilla extract
• pinch of black pepper
• 1 Tbsp. maple syrup

In a small saucepan, combine all the ingredients except the maple syrup and whisk vigorously to combine over medium heat. Continue to whisk every so often, until the tea is almost boiling.

Remove from heat and whisk in the maple syrup. Strain through a fine mesh strainer and serve hot!

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