Tuesday, June 21, 2011

healthy, vegan and delicious?

the hubby has been on a bit of a health kick lately, so i have been trying to add some healthy, yet still yummy, meals to my repertoire. jim and i are both vegetarian and already eat pretty healthfully, but i must admit, cheese and dairy play a big role in most of the meals i cook. so we have been trying to cut out dairy from some (but definitely not all. no way.) of our dinnertime meals. i have a yummy mushroom stroganoff recipe that i make every once and a while and we both really love it. the original recipe has lots of sour cream in it. (yum. i love sour cream). i decided to tweak the recipe a bit (okay, a lot) and make it a bit (a lot) healthier. and, you guys, it turned out really good! i honestly couldn't tell that there was no dairy in it. and that is saying a lot coming from me! okay...here is what you do. (i will use approximate measurements because i don't ever measure when i cook. i like to eyeball and taste).

cook up an onion (i had half a red onion and half a white onion in the fridge so i used those, but go ahead and use whatever you have) in some olive oil with about a tablespoon or two of garlic.

after that has cooked a bit and the onions are tender, add about a cup and a half or so of sliced mushrooms. i used baby portabellas but, again, any kind would be fine.

okay. here is where i got all tricky and vegan on myself. take a container of tofu (yes, tofu)...
this stuff...
and blend it up real nice in your blender...

blenders scare the baby (as do hairdryers, vacuum cleaners, etc.)

distract the baby with some pots and pan lids. and maybe a cookie monster toy...

now you can continue...

add the blended tofu to the pan and lower the heat.

then, for fun (and fiber!) add some lentils. any kind you like. i bought some already cooked ones from trader joe's...you know...'cause i'm lazy.

once that is all mixed up you can add the fun stuff...

the juice of one lemon

about a teaspoon of sugar and a tablespoon and a half (or so) of both soy sauce and white wine vinegar.

and, of course, salt and pepper.

traditionally, (i think, although i am no expert) stroganoff is served atop a pile of egg noodles. since we no longer keep white pasta, rice or bread in the house (save for the occasional treat, of course) i used what we had, which was this...

it's made with bronze plates. don't even worry about it. (what?)

boil it, drain it, you know the drill. then pour the mushroom, tofu, lentil goodness on top and mix it up!

the final product is not the prettiest meal. but i assure you, it tastes good. just look...

baby eyes pasta suspiciously...

baby tastes pasta...

she like it! she really likes it!

it got the mimi seal of approval! that's a big deal, people!

super healthy. super yummy. it can be done!

have a great night, all!

xoxo, nora bird


  1. I loooove stroganoff. I may give this a try.

  2. this is the best post ever! i love it when mimi makes her way into (onto?) the blog!

  3. Haha, niiiiiiice. I love food that surprises you with how delicious it is after you taste it! And gotta love those pre done TJ's lentils :)

    So What If I Like Pretty Things

  4. sounds good to me!!! i gotta try it :-D

  5. So glad to see your beautiful little girl enjoying her healthy, delicious dinner:)).

  6. If the wee one is eating it, it must be good. I can't imagine living in a home with no bread or rice though, I practically live on those things!

  7. I love those lentils! If you mix them with the TJ Cilantro Dressing, they make an amazing + healthy dip.