Elegant and Easy - Show #211

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Mushroom Stroganoff

4 to 5 servings

½ to 1 tablespoon extra-virgin olive oil

1 bermuda onion, chopped

8 ounces cremini or white button mushrooms, sliced

8 ounces Portobello mushrooms, sliced

1 teaspoon dried basil

1 teaspoon reduced-sodium tamari

Pinch cayenne

3 to 4 cups vegetable broth, plus more as needed

1 tablespoon whole wheat flour, plus more as needed

Sea salt

Freshly ground pepper

8 to 12 ounces whole-grain rotini, fusilli (or pasta of your choice), cooked and drained

1/2 cup chopped fresh parsley, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the Portobello mushrooms, basil, 1⁄2 teaspoon of the tamari, and the cayenne and cook, stirring occasionally, about 5 minutes, adding a bit of broth as needed to prevent sticking. Add the crimini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the broth. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed to keep the mixture very moist.

Put the flour in a small cup or bowl, whisk in 1⁄2 cup of the broth, and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has thickened to form a thin gravy. Season with the remaining 1⁄2 teaspoon of tamari (if desired) and salt and pepper to taste.

If the gravy is too thick, thin with additional broth to achieve the desired consistency. If the gravy is too thin, thicken with additional flour to achieve the desired consistency. Serve immediately over the rotini, garnished with parsley if desired.

VARIATION: Replace the 8 ounces of cremini mushrooms with 8 ounces of tempeh.


Chocolate Mousse Ginger Pie



2 ½ cups vegan ginger cookies (makes about 1 ¾ cups crumbs)

½ cup vegan margarine, melted


¾ cup non-dairy vanilla milk

1 block (14 to 16 ounces) organic soft regular or soft silken tofu, drained well and broken up

2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not baking chocolate), chopped fine


1/2 chocolate bar, cut into shavings

10 to 15 raspberries (frozen raspberries work well for this)

Put the cookies into a blender and process into coarse crumbs. Put the crumbs into a medium bowl. Add the melted vegan margarine and toss to combine. Press the crust into a 9-inch pie plate. Bake at 350 for 10 minutes. Cool.

Meanwhile, put the non-dairy milk in a small saucepan and bring to a simmer. Put the tofu into a blender. Top the tofu with the chocolate pieces. Pour the simmering non-dairy milk over top of the chocolate and tofu and process for one minute.

Pour the mousse into the prepared piecrust and chill for 5 to 7 hours, or until set. Before serving, garnish with chocolate shavings and/or raspberries, if desired.


Broccoli with Lemon Sauce


1 head broccoli, cut into florets

1 tablespoon extra virgin olive oil

Juice of ½ lemon

¼ teaspoon tamari

1/8 teaspoon garlic powder, plus more as needed

1/8 teaspoon sea salt (optional)

Freshly ground pepper

Steam the broccoli until almost soft, but still bright green, 10 to 15 minutes. Transfer to a medium bowl. Put the oil, lemon juice, tamari and garlic powder in a small bowl and whisk to combine. Season with salt and pepper with desired.

Pour the mixture over the broccoli and toss until the broccoli is evenly coated. Season with salt and pepper with desired. Serve immediately.


Walnut, Beet, and Tofu Salad


4  beets

3 ounces (4 cups, lightly packed) mixed baby greens

8 ounces smoked or baked tofu, cubed or sliced

1⁄2 cup chopped walnuts

Walnut Dressing (recipes follows)

Put the beets in a large saucepan, add water to cover, and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook until easily pierced with a fork, about 25 minutes.

Transfer to a plate using a slotted spoon and let cool. When cool enough to handle, slip off the skins by hand. Cut off the root ends and slice 1⁄4 to 1⁄2 inch thick. Put the beets in a bowl, cover, and refrigerate until completely chilled, about 1 hour.

To serve, divide the greens among four salad plates. For each serving, arrange one-quarter of the beet slices atop the greens. Scatter one-quarter of the tofu and walnuts over the beets. Drizzle with 1 to 2 tablespoons of the dressing. Serve immediately.


Creamy Walnut Dressing


1/2 cup chopped walnuts

½ cup water

½ teaspoon italian herb seasoning

1 teaspoon tamari

1 clove garlic

Put all ingredients into a blender and process until creamy. Pour into a bowl and cover. Chill until serving.