Though we continue to buy a quart of raw milk each week and use butter in (many) small doses we have generally been cutting out dairy, like most adults dairy doesn’t always agree as a diet fixture. So we’re exploring delicious dishes with dairy moderation or omission in mind. (Which, incidentally, saves on the grocery bill)
But how to make stroganoff? (not a necessity of life, but a craving is a craving) Soy sour cream? We aren’t much for the strategy to replace a whole food product with one with more ingredients in order to accommodate new eating habits, so I opt to omit rather than replace. I had a 1/4 lb of ground grass fed beef and a 1/4 lb of oyster mushrooms and I wanted to sop them up with creamy(ish) egg noodles. Again, I looked for vegan strog recipes (save for the cow I was using) but they all used more processed products, not into it.
What I decided to use was the base for my tomato sauce sans tomatoes. Caramelize sliced onions in olive oil to be rich and gooey, use a small pad of butter with the mushrooms because they love it. A good amount of salt, browned meat and a chopped up zucchini from the garden seemed to do the trick.
Second dairy free noodle dish that makes an easy dinner and lunch for two is based on a sauce for broccoli from Farmer John’s Cookbook.
The sauce is 1/2 c of rice vinegar, soy sauce (I use tamari), grated ginger, minced garlic, couple tablespoons of peanut oil, and a bit of roasted sesame oil. I add chili flakes to the cooking tempeh (which I start first). I also steam the broccoli (from the garden!) separately to make sure it doesn’t ovecook. Something about the oil and vinegar in the sauce together makes it so the soy sauce doesn’t stick to the pan- a personal stir fry conundrum now solved. These noodles are definitely a splurge compared to brown rice. But with four meals it works out- be sure to rinse them before mixing with the sauteed stuff (tempeh, eggplant, oyster mushrooms, carrot, cashews, etc)
Post a Comment