It all started with an idea and turned into this! The idea originally came from me wanting to try more Vegan Polish Foods. Plus with all of the visitors from Poland I have had over the last few weeks/month(s) I wanted to do a Shout-Out to my friends from Poland!
Oh! By the way - it's been a whole year as of this week! Woot! Prior to that I was Lacto/Lacto-Ovo Veg for 18 years! Anyways...sorry for the side rant there...In this post I will show you some variations for these 3 dishes! Basically from the same idea.
As I started in with the sauce I did the following...
1/4 C Earth Balance
2 Cloves Garlic
10-ounces Mushrooms (I used Organic Frozen from Whole Foods I believe there were 9 varieties in there)
1 C Soy Milk
1/4 C Tofutti Sour Cream
1 T Soy Flour (Bob's Red Mills)
Honestly...at this point I tried a spoonful of it and it reminded me of Campbell's Cream of Mushroom Soup (but even better!) and it was very rich! I'm going to try and make more of this at some point as a soup for my lunches! It was AMAZING!Now...for the Polish Creamed Mushrooms...I added some Onion...1 Onion, actually. And some Dill. Again, this is something I am going to try again and soon! Next time I will add more mushrooms and a bit more Sour Cream for the Vegan Polish Creamed Mushrooms.
And FINALLY...for the Fettuccine with Creamy Mushroom Sauce you can use it as-is and/or you could add a little more soy/almond milk and some pepper and herbs if you wish. I personally, LOVE Parsley on just about anything so I added a bit of that to the end as you can see from the first photo!
Yesterday when I told you about my Garam Masala Attempt and told you I would probably use the leftovers in a wrap - well - I did. Here you can see my Dinner from last night. In addition to the leftovers I did Organic Cauliflower (Frozen) and did a cheese sauce with some Daiya Cheese I needed to use! I just added Almond Milk and Earth Balance.
Normally I don't use this much Earth Balance in 2 or 3 days time (altho it only added up to about 1/4 C plus 1 T) but I was running low on Onions and Grapeseed Oil. I often use Onions as my "oil" or "moisture" while cooking. Plus both of these dishes made HUGE batches so I have multiple meals out of each of them. Not only am I using this post for Vegan MoFo - I'm also participating in the following today...
What I Ate Wednesday
I love creamy mushroom sauces. I make them quite often. One of my daughter's favorite way to consume them is over pasta or over rice. I usually add raw or lightly steamed colorful vegetables to the mix to finish the dish.
ReplyDeleteI was thinking about adding Peas, actually! Maybe Broccoli and or carrots would work nicely, I think, too!
DeleteOH YUM! Anything with mushroom and pasta end up on my favourites list ;-)
ReplyDeleteThanks! I'm hoping to do more with creamy sauces, and more with alternative pastas, as well as more with mushrooms :)
DeleteI'm not the biggest mushroom fan, but these look great!
ReplyDeleteThis is one of my first "frozen Mushroom' attempts and the taste was good but the texture was chewier than I expected. I think next time I will cook them down more :)
DeleteMy father in law makes this veggie dish bake using cream of mushroom soup and I used to LOVE it! Since going vegan, I haven't managed to find anything like it, but this sounds like it may recreate it nicely! I triple love mushrooms =) So good!
ReplyDeleteAnother thing I might try and do soon is a vegan version of Green Bean Casserole :)
Delete