What's for Dinner, Mon., Oct. 28, 2019

[NJCher]

Posting early due to working late.

I'm making two vegetable dishes tonight: roasted asparaus in orange-sesame-ginger sauce. The other is roasted spaghetti squash. After I take it out of the shell, I'll toss it with butter and herbs: marjoram, chives, and dill.

I'm asking the RG to make a pizza but who knows if he will.

Dessert: rice pudding and cookies.

p.s. wish me well: from 3:30-5:30 I'm teaching 200 elementary school children how to grow microgreens. Twenty at a time, and I've asked for 2-3 assistants.

[irisblue]

1. Cher🤞.

[Yonnie3]

2. Wishing you luck and stamina. n/t

[irisblue]

3. Meatless Monday

New Recipe
Source-https://veganhuggs.com/vegan-mushroom-stroganoff/


Ingredients
2 tbsp (30 ml) olive oil
½ yellow onion , diced
2 garlic cloves , finely chopped
1 lb (454 g) baby portobello mushrooms , sliced
1½ cups (355 ml) vegetable broth
2 tsp (10 ml) soy sauce or tamari
1 tsp dried thyme
½ cup (60 g) vegan sour cream (store-bought or homemade)*See note
2 tbsp (16 g) whole wheat flour
1 lb (454 g) farfalle pasta, cooked
Salt and black pepper , to taste
Fresh parsley , chopped
Instructions
Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.
Notes
* Notes by Vegan Huggs:
I used low sodium tamari sauce and I added 1 1/2 teaspoons more. Taste the sauce before adding the pasta and add more tamari or salt as needed.
I used 12 oz of pasta.
I stirred in 2 tablespoons of lemon juice to the sauce after removing from the heat. It adds a subtle zing. Try with 1 tablespoon first and taste, add more if desired.
If you use my Vegan Sour Cream recipe, it will not be a nut-free recipe anymore.

Nutrition
Calories: 392kcal | Carbohydrates: 53g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Sodium: 634mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 2.4mg


I used regular sour cream

[Luciferous]

4. Homemade veggie pizzas and salads. A couple of pieces of Halloween candy for dessert.

[Demsrule86]

5. Much luck to you! I still shudder when I think of some of my Chem labs...

I made turkey tacos with lettuce, tomato, fat free cheese, avocado and onion...with salsa and Greek Yogurt.

[FoxNewsSucks]

6. Lentil Soup

with 2 sliced links of andouille