Beef(less) Mushroom Stroganoff

Sorry I've been slow to update the site, but I've got an exciting excuse! I used some of my tax return money to enroll in the Forks Over Knives cooking course, and it's been keeping me busy during my tiny bits of "computer time" each day. Next year I'm really hoping to enroll in the Plant-Based Professional course, and become a bona fide vegan chef. Maybe start earning money with my cooking? Yes, please! I'll keep you guys updated on my progress.

In the meantime, I'll post as often as I can. The FOK course ends in May, so I should be posting with more regularity by summer. Hang in there!

I was craving something classic, hearty, and old-school, so I pulled down the only non-vegan cookbook I own, which is called Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites Low in Fat With All the Original Flavor. I freakin' love this cookbook. It's got all the classic American staples in it, and they're all sort of semi low fat, not that anyone cares about fat anymore, but if you could see the adorable photo of the author, a tiny little ol' lady named Jeanne, you'd fall in love like I did.

So, I cracked it open to a classic Beef Stroganoff recipe, and I veganized that bee. So, here's my version of Beef(less) Mushroom Stroganoff, adapted from the Jeanne Jones cookbook referenced above.

12 or 16 ounce bag of any wide, flat noodles
3 tablespoons oil or vegan butter
1 little carton of mushrooms, cut into quarters
2 cloves garlic, minced
1 onion, diced
2 bags of Gardein Beefless Tips*
2 1/2 tablespoons unbleached all purpose flour
2 1/2 cups vegetable or no-beef broth
3 tablespoons marsala wine ($3.99 for a huge bottle at Trader Joe's!)
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried basil
3/4 cup vegan sour cream
Salt and pepper, to taste
Fresh parsley, finely chopped (to garnish)
*If you can't swing the cost of Gardein, sub two extra cartons of mushrooms.

• Pre-cook your noodles in a large pot according to package directions, drain them, shock them by running cold water over them until they're totally cool, then put them back in the big pot and set them aside.
• In a large, nonstick skillet, heat two tablespoons of the oil or butter over medium-high heat. Add garlic and onions and saute until just beginning to turn translucent, about 5 minutes. Add your mushrooms. Cook them only a few minutes more, stirring frequently, until they are just beginning to soften. Remove from skillet and set aside.
• Heat the remaining tablespoon of oil or butter in the same hot skillet. Brown the outsides of your Gardein Beefless Tips, if using. When you're finished, dump the Gardein into the same bowl you have your onions, garlic and mushrooms in. 
• In your same hot skillet, brown with goo from cooking (which is exactly what you want), place your flour. Slowly stir in the broth, whisking constantly, until the flour isn't clumped. Heat should be medium. Whisk in the wine, tomato paste, paprika, dried basil, and a few shakes of salt and pepper. Reduce heat to simmer and stir occasionally, until mixture thickens slightly. 
• Turn off the heat and add the sour cream.
• Pour the sauce into the large pot containing your pre-cooked noodles. Add the beefless tips (if using), mushrooms and garlic. Gently stir and mix everything together until all the noodles are coated with the sauce and the mushrooms and beefless tips are spread throughout.
• When you serve the dish, top it with some fresh, finely chopped parsley. It's easy to grow, so you shouldn't have to buy it, but if you do have to buy it, it's cheap. And it's a showstopper that really elevates the look of the dish and freshens it up on your palate.
• This makes about four really big servings, or eight small to reasonable-sized servings. We Texans like huge servings, so it's always hard for me to make a calculation on these things.
• Enjoy!

Portobello Sloppy Joe's

Hey friends! It's been a long time since I posted on this blog, but that's all about to change. If you followed my summer adventures on the blog, The Thinking Spoon, you will know that I had surgery to remove a rare and fast-growing 4.5x5cm tumor from my left breast. The surgery wasn't too bad at all, but I suffered severe bronchitis and a disgusting staph infection on my leg afterward. So, it's not been the greatest summer. I'm still weak and I've put on a lot of weight from all my time spent convalescing, but I'm finally starting to perk up. And I'm ready to reclaim my health! The recipes that I will feature from here on out will focus on maximizing nutritional benefits. I need to lose weight, get strong, and make darn sure I don't wind up with another cancer scare. I hope you'll come along with me and offer your support and suggestions along the way. I love hearing from you guys! So, let's get started with a new recipe in a new year from a new gonna-get-healthy Jen. 

In the South we like our Sloppy Joe's kind of sweet, with a maple-y BBQ flavor. If you prefer them more on the savory side, leave out the sugar and ketchup, and just add an extra tablespoon or so of tomato paste, along with some savory spices of your choosing. You can't mess this one up. Just taste as you go and you'll end up with something fun, yummy, and really, really messy on your plate, which is why they have the word "sloppy" right there in the title.
I topped mine with homemade pico de gallo, but I think pickled jalapenos or just straight-up lettuce and tomato would be nice too. My husband likes to spritz his with classic hot sauce and my daughter likes to eat hers on tortilla chips. You seriously can't go wrong. I hope you enjoy these!
<1 pound portobello mushroom caps, coarsely chopped 1 tablespoon extra virgin olive oil 1 large sweet onion, small dice 1 large red bell pepper, small dice 3/4 cup + 2 tablespoons cheap beer, divided

1/3 cup walnuts, finely chopped (optional, depending on your budget)

4 tablespoons tomato paste

1/4 cup ketchup

1 teaspoon sugar

A few drops of liquid smoke

Salt and pepper, to taste

6 hamburger buns

Toppings of your choice (homemade pico de gallo is pictured)

• Whirl the mushrooms in batches in a food processor until very finely chopped, scraping the sides as needed to incorporate larger chunks. Don't pulse them so long that they liquify.
• Drizzle oil into a hot cast iron skillet. Add the onions and cook until soft. Add 1 tablespoon of the beer and continue to cook for a few minutes more.
• Add walnuts and red bell pepper to the pan, along with an additional tablespoon of beer, and cook until the pepper pieces are tender.
• Add the mushrooms and cook until soft and well-incorporated.
• Add all remaining ingredients, except buns and toppings (d'uh). Simmer uncovered, stirring occasionally, until the mixture reaches a taste and consistency that you like. Feel free to fiddle with the flavors, add some other spices, or jazz it up any way you like it. 
• When you get it where you want it, turn off the heat and allow the mixture to rest a few minutes. It will thicken a bit as it rests.
• Spoon onto toasted buns and top with your favorite stuff. 
• Enjoy!

Simple Stick-To-Your-Ribs Lasagna

I pulled this creation from thin air yesterday when I wanted a hot, hearty meal but I didn't want to do a lot of prep (i.e. chopping veggies for half an hour). I wasn't sure how it was going to taste, but it smelled amazing as it bubbled in the oven, and the entire family gobbled it down like it was chocolate lava from the Alps. It was so delicious! And, quite honestly, I couldn't tell the difference between my version and the "real deal," even though I can admit that it's been a long time since I've tasted the real deal. Anyway, this would be the perfect dish for a non-vegan dinner guest or an omni potluck.
Put this one together when you're really hungry, and want some comfort food, but don't want to work too hard for it.

INGREDIENTS
9 lasagna noodles, prepared according to package directions then "shocked" with cold water
1 pound firm tofu, drained
1 jar of your favorite spaghetti sauce
16 ounces mushrooms, sliced
1 teaspoon olive oil (optional)
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

• PREP
•  First, you need to whip up the noodles. Easy enough. After you've drained them in the colander, just "shock" them by rinsing them off with some cold tap water until they're nice and cool. This will keep them from sticking together while you make your tofu ricotta.
• Preheat your oven to 400 degrees.
• Now, to make the tofu ricotta, you simply dump your drained tofu into a bowl and add the spices. Use a fork to smush the tofu and push in the spices. Just smush and stir until everything's combined. It only takes a minute or so. It should look like this - 

• Now you'll just layer your ingredients in a casserole dish like so.

1. little bit of sauce on the bottom
2. 3 noodles
3. little more sauce - paint it over the noodles with the back of a spoon
4. a third of the ricotta
5. a smattering of mushrooms
6. 3 more noodles
7. little more sauce
8. another third of the ricotta
9. more mushrooms
10. last 3 noodles
11. remaining sauce
12. remaining ricotta
13. remaining mushrooms

• Put it in the oven, uncovered, for 20 to 30 minutes, until mushrooms are cooked through and sauce is bubbling.
• Allow it to rest for about 15 minutes before cutting into it. 
• Enjoy!

Vegan Italiano

The Gluten-Free Vegan Italian

Nonna's Italian Kitchen

Veggie Bolognese Over Linguine

Justin, over at Marx Foods, was kind enough to send me a sample pack of several different varieties of their  dried mushrooms to experiment with. Lucky day for me! I love mushrooms, but you know The Bankrupt Vegan can't always afford the fancy stuff. So, it was really nice to get to play around with these.
This recipe features the dried porcini mushrooms from Marx Foods. I received eight varieties to try and this is the first one I've had a chance to use so far. Porcinis don't come cheap, though, so feel free to try the recipe without them and see how you fare. But, if you're able to get your hands on some dried porcini mushrooms, you will find that even a small amount can impart a delicious, rich and meaty flavor to your pasta dishes, soups and more. I really dig the flavor.
Here's the recipe...


1/8 C olive oil
1 large white onion, finely chopped
1 large carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 8oz package white mushrooms, finely chopped
1/4 C dried porcini mushrooms
1 28oz can of crushed tomatoes
1/2 C dry red wine
1/4 C water
salt and pepper, to taste
1 16oz package of your favorite linguini
nutritional yeast, for garnish

• Place dried porcinis in a blender or coffee grinder and chop until finely ground. 
• Heat oil in a large saucepan over medium heat. 
• Add onion, carrot, celery, and white mushrooms. Saute until soft - about 10 minutes.
• Add the wine and simmer for 2 or 3 minutes, until most of the liquid has evaporated.
• Add the water, salt, pepper, crushed tomatoes and porcinis.
• Cover, reduce heat to medium-low and simmer for 30 minutes.
• While the sauce is simmering, cook linguine according to package direction.
• To serve, scoop the pasta into a bowl and ladel with sauce. Sprinkle "nooch" on top, to taste.
• Make 4 "Texas-sized" bowls of pasta, or 6-8 normal sized bowls.
• Enjoy!

FungusAmongUs Dried Mushrooms

Vegan Italiano

Nonna's Italian Kitchen

Porcini Mushrooms