Date: Thu, 02 Sep 93 09:28:46 PDT
From: Jan Gordon (jagordon@AGSM.UCLA.EDU)
'Well, this is one of those things I just *make* I don't use a recipe,
basically, I make a white sauce using non fat milk or soy/rice milk,
they work very well, too. Then I add a dollop of nonfat yogurt to add
creaminess at the end.
I will give a recipe a shot:
MUSHROOM STROGANOFF
Clean and slice 1 pound mushrooms (use a few exotic ones if you are
into that)
clean, trim and cut into 1" pieces 1 pound green beans
slice 1 or 2 onions
1 teaspoon or more dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or chicken flavor veggie broth mix to taste
1/2 cup dry white wine or broth (vermouth, sherry, ))
1/3 ? cup whole wheat flour
2 or 3 cups non fat milk or soy or rice milk
1/2 cup non fat yogurt - optional, leave out for vegan
Put veggies and herbs with wine in large dutch over, cover and steam
till tender put flour with 1 cup milk in a jar or plastic container
with a lid, shake well
Add 2 cups milk to veggies, bring to a simmer add flour and milk
mixture to pot, a little at a time, keep shaking it up, stir and
simmer til desired thickness is acheived
Add yogurt and heat, do not boil
(play with the amount of milk and flour, I just add stuff till I am
happy with it.)
Serve over eggless noodles, rice, baked or mashed potatoes or....
Yea, I know it's a lot, I love leftovers.
kwvegan vegan