Tag Archives: stroganoff

Cozy inside and out

I was looking back at some of my recent posts, and have come to the realization that since the beginning of October, I’ve eaten a lot of carby comfort foods. This trend will most likely continue until I come out of hibernation in, um, like May. N loves to make sure I’m comforted, so he made me the stroganoff from the PPK  last night. It was delicious and made me feel all warm and cozy inside!

Aaand today I received my order of fall flavors from Crazy Rumors. Oooh, yum-yum-yum, these flavors are so warm, comforting and fall-like! I seriously have a problem.

The cows thank you

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.

Rainy Sunday

The morning started off all sunshine and smiles, but by midday we had a spectacular thunderstorm. This is a picture from our porch. That’s my Schwinn (::heart::) in the corner.

So with the rain and my dead car (yeah, that green Toyota across the street is dead), I decided today was a good day to cook! The following came directly from the cookbook, Vegan with a Vengeance by Isa Chandra Moskowitz (a special birthday present from my dear friends Katie and Patrick). For brunch, I made the seitanportabello stroganoff:

It was super filling and hearty with portabello mushrooms, cremini mushrooms, peas and seitan. For those who don’t know, seitan is pronounced say-tan and it is basically just chewy wheat gluten. I’ve been experimenting with making my own seitan recently, but for this dish I used store bought seitan. I would definitely make this dish again because it was delicious, perhaps reducing the amount of nutritional yeast the recipe called for in half. Nutritional yeast is an inactive yeast that is yellow and flaky. Here is a picture of it in its raw state.

It gives dishes a nutty, “cheesy” flavor and often acts as a thickener. We got a whole tub of it from our local farmer’s market for about two bucks. Its really good for you too because it has something like 18 amino acids, 15 different minerals and is rich in B-vitamins. I really like the taste of it and sometimes will eat small amounts of it straight from the tub.

Later, I made peanut butter cookies (from the same cookbook). For the first batch, I followed the recipe directions exactly and the cookies came out a little crumbly. So for the second batch, we added a dollop of applesauce to the batter to act as a binder. Oh, and we also added vegan chocolate chips to half the batter. The result, a plethora of big, soft, yummy peanut butter and peanut butter chocolate chip cookies.

I don’t think I’ll be cooking dinner tonight as its getting late. Leftovers sound good though!