Stroganoff requires gluten. I used to use Worthington or Loma Linda Dinner Cuts, but now I use my own homemade gluten.  I have pared the stroganoff recipe down for just the two of us. I believe the only stroganoff recipe you would ever find without, WITHOUT, I SAY, without mushrooms would be mine. I have never cared for mushrooms, nor will I ever. But that doesn’t mean you have to leave them out just because I did. It has nothing to do with the fact that mushrooms are a fungus. It has everything to do with personal preference.  I never cared for Cream of Mushroom Soup, but that didn’t stop my mother (or me, later on) from using it as a sauce on certain dishes. I have found a recipe for vegan mushroom soup that I will be sharing in a later menu. I do use it occasionally, much to the delight of my children who love mushrooms (they certainly didn’t inherit that from me!). Mushroom soup is another ingredient most often found in stroganoff, but I choose to make a gravy using broth left over from making my gluten steaks. Since it’s already seasoned, there’s no guessing on how to season the sauce.

Stroganoff over Fettuccini or Rice

Dilled Green Beans

Carrot Raisin Salad

Chocolate (Carob) Crazy Cake

Pre-Sabbath Prep:
   Stroganoff: Prepare the stroganoff and put in casserole dish. Cook the rice or pasta.
   Dilled Green Beans: Prepare the green beans and put in casserole dish.
   Salad: Make the salad.
   Cake: Make the cake.

Sabbath Prep: Place stroganoff and green beans in oven to warm. I place my food in my propane oven after breakfast with the pilot light on and then turn the heat up to around 350° about an hour before I plan on serving. If you have a time-bake feature on your oven, this is a good time to use it.
   Pasta or rice: Heat water to warm the pasta in. If using rice, put dish of rice in oven with the stroganoff and green beans.
   Salad: Take salad out of the fridge about an hour before serving to bring to room temperature.
    Cake: Serve with Cool Whip.

Stroganoff
4 ounces of fettuccini or brown rice
1-2 tablespoons coconut oil (I use the refined oil to avoid the coconut flavor)
2 slices onion, chopped
1 garlic clove, chopped
3 gluten steaks, cubed
1/4 cup flour
1 1/4 cups gluten broth
1/4 cup Tofutti Sour Cream

Sauté onion, garlic and gluten in the coconut oil. Sprinkle the flour over the sauteed onions and gluten. Pour the broth over the onion/flour mixture and stir until thickened, stirring out any lumps. Add the sour cream.

In the meantime, cook fettuccini or rice according to package directions. Drain and store away for Sabbath.

Alternate Sauce Recipe:

Brazil nut Gravy (Beef Style Nut Gravy)
This recipe comes from the Black Hills Health and Education Center

2 1/2 cups water
2/3 cup brazil nuts
1 Tablespoon onion powder
1/4 cup cornstarch
4 teaspoons nutritional yeast
1/4 teaspoon Herbamare (season salt)
2 teaspoons beef or chicken like seasoning

Blend everything in blender until smooth. Pour into saucepan and cook, stirring constantly, until thick and bubbly.

I altered this recipe, and reduced it to half recipe, for my stroganoff sauce by replacing the water and the seasonings (Herbamare and beef or chicken seasoning) with my seasoned gluten broth.

1 1/4 cups gluten broth
1/3 cup brazil nuts
2 Tablespoon cornstarch
2 teaspoons nutritional yeast flakes
1/4 cup sour cream

Whiz nuts in about ½ cup of the broth until smooth.  Add cornstarch, yeast flakes and remainder of broth and blend.  Pour into skillet of sautéed onion and gluten and stir until thick.  Add more broth if needed to thin down to desired consistency.  Add sour cream.

This recipe comes with a story: I made stroganoff using this altered nut gravy recipe. Our guests liked it very much and asked about the recipe. The lady said the flavor reminded her of a gravy from her non-vegetarian childhood. She said it tasted like squirrel gravy. Ever since, our family has lovingly referred to this as Squirrel Gravy.

Green Beans
I found this recipe years ago in the Oats, Peas, Beans, and Barley cookbook.

2 cups cooked green beans
1 tablespoon margarine [Earth Balance]
1/2 teaspoon dill seed, or 1 head fresh dill
1/8 teaspoon onion powder
Dash of garlic powder
1/2 teaspoon salt

Cook the green beans. Mash or grind the dill seed. [I have never mashed or ground the seed. I leave the seeds whole or I use dill weed]

Add margarine to hot beans. Add dill seed to combine with melted margarine. Add other seasonings and stir. Simmer 2 or 3 minutes or immediately place in casserole dish. Yield: 4 ½-cup servings.

Carrot Raisin Salad (¼ recipe)
1 carrot, shredded
1/4 c. raisins
1/4 t. salt
Vegenaise (optional)

These measurements are approximations.

Chocolate (Carob) Crazy Cake
This is a recipe I found online, maybe you’ve already seen it. It also has a couple other names – Whacky Cake and Depression Cake. Though it says chocolate I substitute carob powder straight across for the cocoa. The frosting recipe calls for chocolate chips, but I use carob chips and we love this cake. I shared a piece with my dental assistant and she loved it.

This recipe also calls for vinegar. I substitute lemon juice anywhere I see vinegar in a recipe and the recipe always turns out just fine. You’re just substituting one acid for another, healthier acid.

Ingredients
1 1/2 cups flour (all-purpose)
3 tablespoons cocoa (carob powder)
1 cup sugar (Florida Crystals)
1 teaspoon baking soda
1/2 teaspoon  salt
1 teaspoon lemon juice
1 teaspoon  pure vanilla extract
5 tablespoons vegetable oil
1 cup water

Directions 
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger. Pour lemon juice in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting.  Enjoy!

Note:  Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

TIPS:

• You can double this recipe, just use a 9×13 baking pan.

• Mix batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.  Don’t forget to grease your pan.  You can also make cupcakes – be sure to adjust baking time.

This cake is also a great activity to do with kids

Chocolate Peanut Butter Frosting Ingredients
1/2 to 2/3 cup carob chips
2 tablespoons peanut butter
1 1/2 tablespoons softened butter [I use Earth Balance]

If you have a double boiler, you can use it. Or just be like me and get a pot of simmering water going, then put a glass bowl large enough to fit on top of it.

Place carob chips, peanut butter, and butter in a bowl and melt together in the microwave, double boiler, or over a pot of boiling water.  Stir until nice and smooth.

Spread it on the cake while still warm. Just the right amount of frosting for an 8”x8”.