Mushroom Stroganoff Gravy

Mmmm... cleaning out the fridge today I found some beautiful little button mushrooms that had survived almost a week without shriveling into dehydrated bits. Amazing.

The kids wanted baked potatoes, and what better way to serve up MORE Vegan Gravy, right?

I decided to use up the mushrooms and make some stroganoff gravy to go with. Large slices of portabello mushroom work well here too. Use what you have.

Served it with my own (slightly overcooked) custom "blend" of mixed veggies: edamame soy beans, baby carrots and few green beans left from last week's trip to the farmer's market (all rescued from the depths of the fridge).

Insanely quick, and easy, and quite yummy.

Stroganoff Gravy

• 2 - 3 cups mushrooms, sliced or cut into large chunks
• (optional: 1 cup "beef-strip" type vegetarian product of your choice - not necessary though, as the mushrooms add plenty of "meaty-ness")
• 2 cloves garlic
• 1/2 small onion
• pinch salt
• pinch pepper
• pinch of powdered sage
• 4 tablespoons margarine
• 2 cups water
• 1/2 cup white or red wine
• 2 vegetarian "beef" bullion cubes
• or: 1 Tbsp. vegetarian "beef"-style broth powder
• 1 Tb. cornstarch
• 1/4 cup water
• 1 cup vegan sour cream ("Better Than Sour Cream")
• or: use this recipe and make your own

Melt margarine in a large pot or trusty cast-iron skillet. Add mushrooms, "beef"-style strips (if using), garlic, onion, salt, pepper and sage and saute until vegetables are soft.
You may need to cover it for a few moments if they're drying out.
Add 2 cups water, wine and bullion cubes to the mixture. Cook at a a low simmer, covered, for 10 minutes.
Mix water and cornstarch, add to mushroom and broth mixture. Bring to simmer or low boil and stir with whisk, until thick.

Just before serving, add vegan sour cream to the mixture and heat through (do NOT boil) for about 5 more minutes on low heat.

Serve over noodles or rice (or a potato if you want!).

Poppyseed Noodles

Another Paula Deen comfort-food recipe turned deliciously vegan in my hot little hands... This one's mind-numbingly simple, and I admit I throw it together far too often when lack of creativity/time and ingredients strike.

Try it.

My kids really seem to like the slight 'crunch' of the little black seeds.

"Sour Cream" Poppyseed Noodles

• 1 pound pkg. rotini or other corkscrew-type pasta (whole wheat if you want)
• 1 tablespoon margarine
• 1/2 cup Tofutti "Better-Than-Sour-Cream" or other sour-cream substitute
• 1/2 cup soy or other milk
• 1 tablespoon poppy seeds
• dash of Tabasco (just to brighten the flavor, NOT to make it spicy)
• 2 tablespoons freshly chopped chives (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Cook and drain pasta according to package instructions.

Melt the margarine in a large skillet over medium-high heat, stir in Tofutti "Sour Cream" and soymilk and lower heat. Stir until warmed through. Toss the cooked pasta, poppy seeds, Tabasco, chives, salt and pepper in the sauce. Serve immediately.