Mushroom Stroganoff

This was amazing. Be sure to find ribbon noodles without egg. The only place I've found them is at  Publix. The leftovers reheated very well with a tiny amount of water or non-dairy milk added. I need to add this to our rotation of meals.

• 12 ounce package ribbon noodles
• water
• 1 sweet onion, chopped
• 3 tablespoons whole wheat flour, divided
• 2 cups water mixed with 2 teaspoons Beyond Bouillon, Garlic broth
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 pounds baby Bella mushrooms', sliced into 1/2 " thickness
• 1 teaspoon Italian seasoning
• 1 tablespoon white wine vinegar
• 1/4 cup vegan sour cream (make your own or purchase - optional)
• Black pepper to taste

Start water to cook noodles according to package directions; cook al dente since they will cook a little more when added to the sauce. Water sauté the onions until translucent. Adding more water if needed.

Add 2 tablespoons of the flour and cook for 30 seconds, stirring constantly.

Gradually add the broth and soy sauce. Stir occasionally and cook until it thickens.

Add mushrooms and Italian seasonings. Stir and cook about 5 minutes, stirring occasionally.

Add the vinegar, stir and simmer 3-4 minutes.

Add the noodles, sour cream, last tablespoon of flour and plenty of black pepper. Cook on low until pasta is nice and warmed through,

Garnish if you wish. Serve with a side salad and/or bread.

Enjoy!!

Blueberry Overnight Oatmeal

 This is one of our all time favorite breakfasts. Spend a few minutes assembling the mason jars one night, I make four at once. Then you have breakfast for two mornings. We eat these cold, but you could heat them in the microwave if you prefer warm/hot. The recipe is for one jar; add the ingredients listed to each jar you make.

• 1/2 cup old-fashioned oats
• 1/4 cup plant milk
• 1/2 cup water
• 1 tablespoon chia seeds
• 1/2 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 1/2 cup blueberries (mine were frozen, they thaw overnight in the frig)

Place all the ingredients, except blueberries in the jars. Start with oats.

Then add the remained of the ingredients.

Give it a good stir. Make sure  you get those chia seeds stirred up well or you will have clumps of seeds in the morning.

Top with the frozen blueberries.

Cover with lids. Place in the frig overnight. Stir the next morning. You may need to add more liquid.

Enjoy!!!1

Broccoli Tofu Stir-Fry

 I made this stir-fry between Christmas and New Years. I had some broccoli and other veggies that needed to be used. This was delicious over wild rice. Be sure you get the rice going early (follow the package directions for whatever type of rice you use.)

• 1 package extra-firm tofu, pressed and cubed
• 6 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger
• 2-3 cups fresh broccoli florets
• 1 small sweet onion, cubed
• 3/4 of red bell pepper, cubed
• 4 ounces baby bella mushrooms, sliced

Sauce:

• 1/3 cup peanut butter
• 2 tablespoons gochujang
• 1 tablespoon mirin
• 3 tablespoons Hoisin Sauce

Preheat convection oven to 350F and cook the tofu for about 18 minutes. I use a copper pan that makes the convection oven work like an air-fryer. The wire rack sets on a pan so that air can circulate all around the food.

While the tofu cooks make the sauce.

Heat 1/4 cup water in a deep skillet. Add all the veggies and cook covered 10 minutes or so. I like my broccoli to not be limp. So, cook to your liking. Stir occasionally.

Add the sauce to the veggies and give it a good stir. Be sure everything is coated in this delicious sauce.

Once the rice is cooked, let it sit for 5-10 minutes and fluff with a fork.

Make your bowl. Start with rice and then top with the veggies and sauce mixture.

Enjoy!!!