Monday, January 23, 2012
I was looking at recipe blogs today. Someone had posted a Vegan Stroganoff & mentioned they used vegan sour cream in it & it got me thinking. "Hmmm I have some vegan sour cream that needs using up." So I took some coconut oil, fired up the cast iron pan & added some chopped onions to it. Then pepper, sea salt, onion powder, turmeric, garlic powder, and a wee bit of curry. Once the onions were softened & golden, I added some water to cool the pan off a bit & start making a sauce. Once the pan was cool enough (cool too touch it) I added the sour cream a bit more salt & some nutritional yeast. Almost the whole container of sour cream. A couple of big spoonfuls was missing. Mixed all the spices, sour cream, water etc together. Then I let it cool somewhat, while the rice was cooking in the pan. Once the rice was done, I mixed some of it with the sauce. (had to save some plain for the dog's dinner & some my son's asked to have with vegan butter) I used about 3 cups of cooked rice to the sauce. Then I let it cool down. Next I took brocolli, carrots, kale, mushrooms & lightly steamed them. Just till the kale was wilted & the brocolli got really green. Pulled it off the heat & out of the steamer & mixed the whole shooting match into the rice & cheeeeeeesey goodness. Last thing I added some daiya, the mozzarella version to the top & melted it under the broiler, but the microwave would work just as well. I'm learning to be sneaky to get my hubby to steer clear of the vegetarian meals & eat more vegan ones. We're getting there with him moving into veganism. The Milk Documentary dot com was a big huge help with him even considering it!
Now I'm off.. gonna go steal a little of this yumminess for my own bowl.
XOXO Heather :)