N’s favorite meal growing up was beef stroganoff. When we first started dating, I tried to lure him over to the
dark enlightened side by veganizing this dish. It was a disaster.
Enter Veggie Grettie’s amazing recipe for mushroom stroganoff! N experienced a whole lot of compassionate nostalgia with this meal and all is right with his world again.
Thanks to Veggie Grettie and all vegan food bloggers for showing the world that compassionate has never tasted better! The cows (and all animals) thank you as they’d rather be invited to the party than be the main dish.
Press “play” below to see how excited Herbie and Kevina are to be invited to a vegan potluck party.
Read more on Herbie and Kevina here.
When I’m feeling stressed and my cup runneth over, I crave cheesy-creamy dishes (and chocolate, but that deserves its own post :)). These cravings usually need to be satisfied quickly or things can get real ugly up in here, if you know what I’m sayin’. This 30 minute concoction is the result of one such episode of the aforementioned craving.
Into my Vitamix, I threw in:
3 cloves of garlic
1/2 C of raw cashews
1/2 C cashew cream
1/2 C plain almond milk
1 tbsp lemon juice
3 tsp of ground chia seeds
salt and pepper
I blended it all up until it was super smooth and piping hot, tasted it with my mouth and adjusted any seasoning as needed (mostly salt and pepper). I stirred in about 1/4-1/2 C of chopped curly parsley and then poured all of that creamy goodness over some cooked pasta. I topped it with fresh tomatoes, chives and pepper.
Nom, nom, nom….