It is only Tuesday of spring break and this is my fifth blog post. It feels great to catch up on posting the recipes that I have been creating and have not had time to share. Looking back I can see that I need to celebrate that in spite of a hectic schedule, I still have been making it a priority to eat healthy. In the past when I got busy I would often neglect meal planning and grocery shopping and that is no longer the case. One of the healthiest routines that I established when I joined Weight Watchers in 2006 was meal planning and cooking in bulk on the weekends. The extra time that I take to prepare meals guarantees that Mike and I always have healthy food on hand and it saves precious time during the week (and it is easier on our pocketbook since we do not rely on takeout).
It would be an understatement to say that it has been a long winter. Ultimately, with dreary cold weather comes the desire for comfort food. Unfortunately, comfort food does not always translate into healthy food. Add into the equation that I try to maintain a plant-based diet and things get even more challenging. Living in a rural area I do not have access to a lot of plant-based cheeses or dairy substitutes (which is probably a good thing since many are heavily processed) so I have to get creative with the comfort food that I consume since I strive to eat whole non-processed food.
I find that mushrooms make a great meat substitute and I love their texture in a variety of meals. A few weeks ago I decided that I wanted to make a Mushroom Stroganoff and decided to puree roasted cauliflower as the base. I came up with this idea after creating a recipe for Roasted Cauliflower Soup with Sweet Potatoes and Carrots. In fact, I used the same roasted cauliflower recipe as I did with the soup and I think that the seasonings added a depth of flavor to the stroganoff. I froze a few portions of stroganoff in individual servings. I had one tonight with a side of broccoli and tomatoes and it tasted just as fresh as the day that I made it.
*2 Tablespoons coconut oil
*2 Tablespoons of tamari (soy sauce would also work)
*I Tablespoon Dijon mustard
*1 Tablespoon minced garlic
*1 teaspoon cumin
Roast the cauliflower for 60 minutes at 350 (I flipped the cauliflower at 30 minutes).
Or roast 450 for 30-45 minutes.
- 1 head of roasted cauliflower
- 2-3 cups of vegetable stock
- 16 ounces of mushrooms
- 1 cup of chopped celery
- 1 cup of chopped onion
- 3 cloves of minced garlic
- 1/2 cup of chopped parsley
- 1/4 cup of lemon juice
- Salt & pepper to taste
- 1 Tablespoon of coconut oil (or cooking oil of choice)
Saute the celery, onion, garlic, and mushrooms until soft in the coconut oil (15 minutes on low heat). Puree the cauliflower until smooth in a blender with a cup of the vegetable broth (add more if needed) and pour the puree into the sautéed mixture. Add the lemon juice, parsley, salt and pepper to taste. Add more vegetable broth if needed for desired consistency and heat until flavors marry (20-30 minutes). Serve over mashed potatoes, rice, pasta, spaghetti squash, or steamed vegetables.
Optional ingredients that you could add to flavor the stroganoff would be red wine (to saute the mushrooms) and before serving you could stir in a plant-based sour cream or yogurt.
Printable recipe: Mushroom Stroganoff
Cauliflower makes a wonderful, healthy, and neutral tasting thickening agent in recipes and if I was served this dish I would not be able to guess that cauliflower was its base. However, at the same time, the roasted cauliflower recipe is so delicious that you may want to roast two heads so you can eat one as it is.
If you try this recipe or any of my others, please let me know. Stop by my facebook page, give it a like, and post a photo of your creation. I would love to hear from you. Thank you for joining me in the journey to eat more fruit and vegetables. I love being part of healthy on-line community. Together we can thrive and embrace a healthy lifestyle.