It seem like the Plant-Based New Year's meal of choice is Stroganoff. Everybody was posting the same, sharing or making the same, over these past few days. This recipe is part of simple cooking strategies that we're working on for families who don't have time to devote to Plant-based meals.
The number one objection toward beginning a Whole Food Plant-Based Diet, among those who would be so inclined in their desire, is no TIME. It's TIME to address, not ignore that issue.
ALL need to be free to enjoy the benefits derived from consuming an entirely healthful, kind and respectful diet. It's important!
The following recipe incorporates our love of all things mushroom (we crave mushrooms) with our second love, steamed greens. There's something magical imparted from the energy within this combination when combined with starches. Throw into a pan with yummy blender gravy and heaven has arrived on a plate.
I posted on our instagram (theplantbasedsecret) that "the girl, who hated vegetables her entire life, has really come a long way!" TRUTH told, the love for this lifestyle and all that it has delivered to our lives could not have been foreseen by that girl.
This meal epitomizes our love for food, tasting natural whole plant foods as nature intended, without the veil of fats and oils.
We have incorporated, buying some items, ready to prepare (you may do the work as easily in a food processor).
The gravy recipe, we made in double batch, then poured half into a mason jar, to be placed in the fridge and readily poured, at a later date, over another plate of mashed potatoes with heaps of steamed vegetables and greens.
Tip: Always double recipes when you may, refrigerate or freeze half for another meal. Plant-Based meals taste even better re-heated.
Mushroom & Chard Stroganoff:
This recipe is served on jubilee rice, a mixture of brown, black and grain. You may serve on steamed rice, smashed potatoes or whole grain pasta.(spelt fettucine would be divine)
***Note that some mushroom packages come pre-sliced & cleaned, if not, we rub ours gently with a cloth to remove any dirt. If you don't have the variety of mushrooms below available, you could simply use sliced white or sliced cremini or sliced portobello. (approx 6 cups) they reduce quite a bit during cooking) Mushrooms release substantial water during cooking which will burn off eventually during the cooking process.
2 Large portobello mushrooms, stemmed and sliced thinly
1 large red swiss chard (or any colour) washed, roughly chopped, larger ribs removed. (or a large pre-washed package of baby spinach leaves)
water for cooking
1) Over medium high heat to a large vegetable sautee pan (with deep sides and an available lid) add the prepared celery, onion and carrot mixture with all of the mushrooms.
2) Add 1 cup water first, allow it to cook off, to steam the carrots and then add a few tbsp at a time, stirring the vegetables with a wooden spoon, to allow them to reduce and brown slightly. Cook for approximately 10 minutes.
3) Once the mushrooms have cooked down in size (now there should be room for greens) add the greens to the top, a few tbsp water and stir to incorporate, then place the lid on top to steam for a few minutes.
4) Add the prepared blender gravy to the mixture, stir, bring to a boil and reduce heat for five minutes. The chard adds a peppery flavor to the gravy.
Taste and season to serve atop jubilee rice with steamed brussels sprouts.(a bag of frozen is easy to steam)
Place all into a sturdy blender and blend all is well combined. I encourage you to add salt after all is incorporated, taste and adjust other seasonings additionally to preference as well. The gravy cooks with the mushrooms.
This should take 5 minutes.
4 cups vegetable stock (or water)
1/2 cup Braggs' vegan worchestershire (or tamari, soy sauce)