Strawganoff
Submitted by harmonylia on November 5, 2008 - 6:51pm
(3 votes)
Servings:
Serves 1...maybe 2With very little time on my hands, I threw together something reminiscent of my hubby’s beef stroganoff, it was creamy and really enjoyable. It was a last minute put together so if you have a suggestion, please share.
Ingredients:
1 Zucchini/Squash Noodle-ized, (pick your favorite noodle)
1 teaspoon Extra Virgin Olive Oil
1 pinch Sea
Salt
¼ cup Finely Ground Nut or Seed, (I used a combo of sunflower and cashew)
1 teaspoon Lemon Juice (with a tad bit of zest)
1 Small Garlic Clove, Pressed or
mushed
1 Small Green Onion, Chopped
¼ teaspoon Brewer's Yeast (for flavor, you can add more or less)
¼ teaspoon Salt
pinch Ground
Mustard
pinch Pepper
pinch Paprika
.125 cup Very Warm Water (Give or take to make sauce thick but pourable)
A Few Slices Of Dehydrated Mushrooms, (I used
porcini)
pinch Of Each Thyme, Sage, Paprika, Salt and Pepper, (For the Mushrooms)
Preparation:
1. Add mushrooms to thyme, sage, paprika, salt and pepper with enough warm water to marinate and rehydrate.
2.Prep noodles, add olive oil and pinch of sea salt to them and let it marinate
as long as you can.
3. Blend together seed/nut powder, lemon juice, zest, garlic, onion, salt, brewer’s yeast, ground mustard, pepper and paprika with the very warm water to make a sauce.
4. Put noodles on plate, mix sauce with rehydrated mushrooms and place on top, crack pepper
and add salt to taste, sprinkle with a bit more paprika.
18 reponses to "Strawganoff"
1. Delicious~! We had it last
Delicious~! We had it last night! Thanks.
2. WOW, great suggestions, I
WOW, great suggestions, I never even though of the olives or veggie alfredo! Awesome!!
3. I thought it was great. I
I thought it was great. I didn't use yeast, cause I'm trying to stay off that. Skipped the green onions, cause raw onions are starting to bug me. I used onion powder. I used macadamias and put it on kelp noodles. I love the mustard add. I ate mine plain, but thought you could successfully add sun dried tomato or fresh olives, carrot shavings, bell pepper, broccoli, cauliflower, peas, basil or spinach chiffinade for a kind of veggie strawganoff. Like veggie alfredo!
Awesome dish. Thanks!
4. Thanks emilyjayne! Please
Thanks emilyjayne! Please let me know what you think might make it better!
5. This looks wonderful and
This looks wonderful and easy! I'm going to try this! THanks.
6. I love making it when I need
I love making it when I need something hearty and filling with that "pig out" feel. In fact, I really would like to have this soon, I'm getting that "Penelope" feeling...oink oink!
7. This sounds so good, mabye It
This sounds so good, mabye It will work for the holidays,when everybody is pigging out on bird cadavers.
8.
Hmmm, what to sub mushrooms with???? Maybe dehydrated eggplant sliced really really thin with seasoning and rehydrated. The brewers is definitely not essential, but I would add more lemon and a bit of salt.
9.
oh...also don't use brewers...is it essential? thx.
10.
looks really good, though I don't eat mushrooms of any kind, what can i substitute with?
11.
hi , again:) ...i used a spirooli for the squash...it was my first time trying delicata...it never got soft, though ....have you used it before?..i love the taste of it!
12.
WOW, I love the other picture BTW!!! I love to put together pretty pictures!
13.
OOOOH delicata, evergreen that sounds good, how did you prep it?! I have one here in my squash bowl. (Yes, we have a squash bowl) JoyceH, this was the first time I tried porcini mushrooms and surprisingly I really liked them.
14.
This looks GOOD!
15.
Cool concept! Can't wait to try!
16.
hi harmonylia:)...this is so wonderful!..i had button mushrooms (no yeast),and served it over delicata squash...my only suggestion...double the sauce recipe hehe:)!!! thanks:)
17.
Looks great. I'm not a mushroom fan but discovered that I really do like dried porcini mushrooms (when I was making some raw vegan crabcakes that called for dried porcini mushrooms.) I'll be printing this recipe out for sure. Thanks!
18.
This looks great! I love the dry-mushrooms-as-"meat" concept.