Mushroom Stroganoff ~ Healthy, Plant-Based, Comfort Food

Plant-Based Mushroom Stroganoff by Produce with Amy“Doing what you love is the cornerstone of having abundance in your life.”
~ Wayne Dyer

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.
Mushroom Stroganoff Over Mashed Potatoes with a Side of Broccoli and Tomatoes by Produce with Amy

ROASTED CAULIFLOWER

Roasted CauliflowerCut one large head of cauliflower into florets and drizzle with the following mixture:

*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.

MUSHROOM STROGANOFF

  • 1 head of roasted cauliflowerMushroom Stroganoff
  • 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

Mushroom Stroganoff by Produce with Amy

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.

 

 

 

 

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Creamy White Bean Soup with Kale & Green Chilies ~ Plant-Based Comfort Food

Creamy White Bean Soup with Green Chilies & Kale by Produce with Amy

“The snow itself is lonely or, if you prefer, self-sufficient. There is no other time when the whole world seems composed of one thing and one thing only.”
-Joseph Wood Krutch
Last night I peered out the window countless times in a transfixed state of both awe and horror. I was stunned by the beauty of giant, lacy flakes falling from the sky, but at the same time disenchanted that March has nearly come and gone and there are yet to be signs of spring in the Upper Peninsula of Michigan. In fact, our spring holiday (in the school district that I am a teacher) was extended by a day ~ with today heralding in a snow day. I have lost track of how many we have this year.
Winter WonderlandTrying to remind myself how thankful I was for a warm house and a job that keeps me off treacherous roads on most stormy days, I remembered that this is not the longest winter in human memory (even though it may feel like it). A message from my mom did inspire hope. Five days ago she planted tomatoes in her sun room and they have begun to sprout already. Summer will be here soon and the earth will awaken in green glory.

Our Street Decked Out in Spring Snow This Morning

Our Street Decked Out in Spring Snow This Morning

With winter’s chill still upon us, I figured that today was the perfect time to post a soup recipe. When I created this recipe I was craving a creamy soup so I decided to add body and creaminess to the broth with pureed beans. It is very rustic with pieces of kale, but so silky that it is refined and elegant enough to serve at a dinner party. Green chilies and Rotel tomatoes give it a little heat and the end result is a bowl of healthy comfort food.

When I make soup I make a HUGE batch so I can freeze and have a constant rotation on soup on hand. This recipe makes 14 cups so you may want to reduce the ingredients if you do not want a large amount of soup.

CREAMY WHITE BEAN SOUP WITH KALE & GREEN CHILIESWhite Bean Soup

  • 6 cups of vegetable stock
  • 6 cups of white beans (I cook my own from dried)
  • 4 cups of kale (I roughly tore the leaves)
  • 1 cup of chopped celery
  • 1 cup of chopped onion
  • 3 minced cloves of garlic
  • 10 ounce can of Rotel tomatoes (fire roasted tomatoes would also work well)
  • 14 ounce can of green chilies
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 Tablespoon of coconut oil (or your cooking oil of choice)
  • 1 bunch of cilantro 
  • 1 lime cut in wedges
  • Salt and pepper to taste

Saute the onion, garlic, and celery in the coconut oil in a large stock pot. I like to keep these ingredients whole because I like the chunks in the soup but if you prefer the soup to be completely creamy you can puree the onion, garlic, and celery with the beans.

Puree the beans in the blender with a couple cups of the vegetable stock. Add all the stock and pureed beans to the pot. Add the Rotel tomatoes, the green chilies, the coriander, and cumin and bring to a boil. Turn off soup and add the kale. I wanted the kale to still have a slight crunch and be lightly cooked so its nutritional value was not destroyed.

Finish with chopped cilantro and a fresh squeeze of lime before serving.

Printable recipe: Creamy White Bean Soup with Kale and Green Chilies

This soup was filling and full of flavor. I loved the addition of kale.

This soup was filling and full of flavor. I loved the addition of kale.

Plant-Based Creamy White Bean Soup with Kale, Green Chilis, and Tomatoes

Creamy Bean Soup

 

I enjoyed the soup so much that I photographed it twice.

I enjoyed the soup so much that I photographed it twice.

Soup is such a satisfying and healthy way to add variety and bulk up our meals. If you are familiar with my blog you know that I make a large batch of soup every weekend. If you are interested in other recipes, make sure you check out my Soup tab.

Make sure that you stop by my Facebook page, follow me on Instagram, Pinterest,Twitter, and Tumblr. I will be sharing at least one new recipe a day this week since I will be home on spring holiday. Let me know if you try this soup recipe or any of my other recipes. I am thrilled to be able to share my passion for creating healthy and delicious recipes with you. Thanks for joining me on my journey to eat more fresh fruit and vegetables. Cheers to thriving together.
Birdfeeder and Birches