Crustless Pumpkin Pie - Gluten and Dairy FreeSweetened By Dates, No Sugar!Make Fresh Pumpkin Puree In Your Instant Pot

Lighten up your Thanksgiving with only 135 calories of Yum.
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Guilt-Free Dessert
Having to give up gluten and dairy is really tough around the holidays, especially at dessert time. This recipe accommodates gluten-free, dairy-free, and sugar-free diets without compromising taste in the slightest. It does, however, contain eggs so it's not appropriate for your vegan guests. 

Besides being incredibly low in calories, (weighing in at only 135 calories per serving, less than half of traditional pumpkin pie), it's super easy to make. 

This recipe starts with home-grown pumpkin cooked in an instant pot, but you can also make it with a can of pumpkin.

We grew three types of pumpkins this year and lots of them (about 40 or more.)

We grew a few dozen Racer pumpkins (in the front) which are good for Halloween. Doug drove around with them in the back of his truck and gave them to the neighborhood kids.

This is a Jarrahdale pumpkin which makes great soup and pie

This is my favorite. It's a Musque de Provence. It's so beautiful.
 I also use this one for soup and pie.

Cook Fresh Pumpkin in your Instant Pot
When you use fresh pumpkin for your pies, the most important thing is to make sure it's not watery. So after cooking it, whether it be in your Instant Pot or steaming it on the stovetop, make sure it's well drained.

You're going to need 2 cups of mashed pumpkin, so start with a pumpkin big enough to do that - about 3 to 4 pounds. This will vary with the density of the pumpkin you are using. The pumpkins I use, pictured above, weigh over 10 pounds so I just cut out a wedge and save the rest for soup or more pie.

Peel and cube your pumpkin and put it in a steamer basket in your Instant Pot with a cup of water. Cook at high pressure for 5 minutes with a quick release. It should be fork tender. If not, continue to cook. 

Pumpkin in a steamer basket in the Instant Pot

Scoop the cooked pumpkin into a colander with fine holes. Let it drain until it's very dry. You can help it along by mashing it down gently with a fork or spoon.

Pumpkin draining in a colander over a bowl. 

When it stops draining, it's ready to use in the pie. Measure out 2 cups of mashed, drained pumpkin and set aside.

Roasting is Great Too!
You can easily roast your pumpkin by cutting it in half, putting it on a shallow roasting pan or on a baking sheet lined with parchment, and baking it at 375 degrees F until tender. I like to loosely tent it with aluminum foil. The time will vary with the size of the pumpkin but it cab take 1 to 2 hours or more. The advantage is that it results in a much drier pumpkin than one that is steamed but the disadvantage is the time it takes to cook. You will still have to drain it in a colander to remove any moisture.

Pumpkin Pie Spice
You can buy ready made pumpkin pie spice or make it with a combination of cinnamon, ground ginger, nutmeg, cloves and allspice. Different recipes call for different ratios of these spices and your personal tastes. I use:

5 teaspoons of cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
1/4 teaspoons cloves
1/4 teaspoon of allspice

 Most recipes call for more nutmeg and less ginger but I like ginger much more than I like nutmeg. So change the ratios to suite your taste. Mix them all up and store in a spice jar in a cool, dark cabinet. It will last a long time.

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Crustless Pumpkin Pie
Gluten and Dairy Free
[makes 8 servings]

Requirements
Round, 10-inch pie pan
Blender

Ingredients
Non-dairy margarine to grease the pan
4 medjool dates*
1 (13.5 oz) can light coconut milk
1 (15 oz) can cooked pumpkin or 2 cups drained and mashed freshly cooked pumpkin
1/4 teaspoon of stevia powder, or to taste
4 pasture raised, organic eggs
1 tablespoon vanilla
1/3 cup gluten-free flour**
1/2 teaspoon salt
1 tablespoon pumpkin pie spice

* Dates can be replaced with 1/2 cup sugar, but dates are healthier and contain dietary fiber and other nutrients. 
** If you are not sensitive to gluten, you can substitute all-purpose flour

Directions
Preheat the oven to 375 degrees F. Grease a 10-inch pie pan and set aside.

Pit the dates and coarsely chop. Pour the coconut milk in a small bowl with the chopped dates and let soak until they soften. If the dates are soft and fresh, this won't take long. If they are hard, it may take several hours. 

Place the coconut milk and soaked dates in a blender and blend until well incorporated.

Add the remaining ingredients and process until smooth, about 20 seconds.

Pour into the prepared pan. Gently tap the pan on the counter to remove air bubbles.

Bake in the preheated oven for 45 to 50 minutes or until the pie barely jiggles in the middle, is set all the way through, and is brown around the edges.

Remove from the oven (test with a toothpick which should come out clean), and place on a wire rack until cooled completely. Place in the refrigerator to chill before serving.

Serve as is or with a tiny scoop of non-dairy vanilla ice cream.

Nutrition
Per serving: 135 calories, 6 g fat, 3 g saturated fat, 4 g protein, 18 g carbohydrates, 2 g dietary fiber, and 183 mg sodium.

Holiday Recipes Deserve Homemade BrothInstant Pot And Stove Top Vegetable Broth

Homemade broth is far superior to store bought.

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Homemade Broth is Far Superior

When I'm in a hurry, I often just use a Rapunzel bouillon cube for broth. I find most boxed broths taste like dishwater or they can be over salted and just unusable. But for my holiday recipes, I like to make my own broth. Especially on Thanksgiving when I need broth for soup, stuffing, and cooking potatoes or side veggies. 

You can either use fresh vegetables for your broth or veggie scraps that you have been saving in the freezer. But since it's a holiday, let's go all out and use fresh vegetables and herbs. 

Use your Instant Pot for a quick and easy broth or cook or simmer on the stovetop which is just as easy but takes a bit longer. You can double the recipe if needed.

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Instant Pot or Stovetop Vegetable Broth

Vegan, Dairy and Gluten Free

[makes 4 cups]

Ingredients

1 tablespoon extra virgin olive oil

1 cups coarsely chopped onions

1 cup coarsely chopped leeks

1 1/2 cups thickly sliced celery

1 1/2 cups thickly sliced carrots

1 cup mushrooms

3 cloves garlic, cut in half

1 bay leaf

3 sprigs parsley

1 or 2 sprigs fresh thyme

1 teaspoon peppercorns

Salt to taste

Directions

For the Instant Pot:

Heat the oil in the Instant Pot by pressing the SAUTE button. Add the veggies and garlic and cook until they just begin to soften, stirring frequently, about 4 to 5 minutes. Press the OFF button.

Add the remaining ingredients. Cover with water and stir. Secure the lid and press the MANUAL button and set for 10 minutes at high pressure. When done, press OFF and let the pressure come down naturally. Remove the lid carefully with the steam pointed towards the back. 

Strain out the vegetables and herbs. Use immediately or refrigerate or freeze for later use.

For the Stove Top:

Heat the oil in a large soup pot or Dutch oven and saute the vegetables and garlic, stirring frequently, until they begin to soften, about 4 to 5 minutes. Add the remaining ingredients. Cover with water, stir, and bring to a boil.

Reduce heat and simmer, covered, for at least an hour. Strain out the vegetables and herbs. Use immediately or refrigerate or freeze for later use.

Healthy Instant Pot Thanksgiving Recipes

No Instant Pot? Download my eBook, Health Begins in the Kitchen, for vegan Thanksgiving Recipe ideas and Menus you can make without an Instant Pot.
Available on Amazon and iTunes.

Instant Pot - a Needed Helper for Holiday Cooking

If you're like most families, your oven and all the burners are busy when cooking for the holidays, especially on Thanksgiving. What better time to have an Instant Pot to lend a helping hand. I've got two!

Here are a few healthy, low-calorie Instant Pot recipes you might want to consider for your holiday meals. Except for the Farro recipe, they are also gluten free.

Start with Soup
I have two takes on soup. The first is one that's casual, served in a mug and handed to your guests in the kitchen while everyone is cooking. To do this, you need a brothy soup, like this Instant Pot Butternut Squash Soup that I blogged earlier this week.

At only 117 calories, this won't many calories to your meal.

Of course, the other take on soup is to serve it as a first course at the dinner table. One of my absolute favorite soups that I make in the Instant Pot is Vegan Split Pea Soup with Shredded Carrots. 

Popular Thanksgiving Side Dishes

For a healthier mashed potato recipe, try Mashed Vegan Yukon Gold Potatoes and Cauliflower. This dairy-free, Instant Pot version of mashed potatoes will be welcomed by your dairy sensitive guests and the cauliflower lightens up the calories. 

Only 135 calories and a whopping 5 grams of dietary fiber!

If you prefer sweet potatoes, make these Instant Pot Maple Whipped Sweet Potatoes.

150 calories and only 1 gram of fat
and a whopping 4 g of dietary fiber!

Brussels sprouts are a must at our Thanksgiving table. Clean them ahead of time and make Sweet and Orangey Brussels Sprouts in your Instant Pot in just a few minutes time.

Only 65 calories per serving

Another side dish that you can easily make in your Instant Pot is Farro with Peas. 

Greens always dress up a table. If you aren't making mashed potatoes, you can make this Instant Pot Kale and New Potato dish. Of course you can omit the potatoes and double the kale in the recipe if you already have potatoes on the menu.

Only 54 calories and 1 gram of fat

Well, that should give you a few ideas on how to use your Instant Pot for your holiday cooking. I haven't figured out how to make a pumpkin pie in there yet, but you should have plenty of room left to do that in your oven.

Happy Thanksgiving!

Instant Pot Butternut Squash SoupOnly 117 Calories Per Serving

This simple butternut squash soup is a
great first course for your holiday dinner.

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For healthy, vegan holiday recipes, check out
my ebook, Health Begins in the Kitchen.

Quick and Easy Soup in the Instant Pot
With several dozen butternut squash from my harvest, I've been trying to create a really simple, delicious, and healthy recipe so that I can enjoy them over the next few months. This recipe, using my Instant Pot Pressure Cooker, makes a steamy, brothy soup that makes a wonderful beginning to any meal. I will be hauling a few of my squash to my daughter's house next week so that we can serve this soup on Thanksgiving day.

Butternut squash can sometimes be tough to cut and a bit intimidating, so check out my post, An Easy Way to Cut a Butternut Squash Without a Machete.

If you don't have an Instant Pot, follow the Stove Top recipe below.


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Instant Pot Butternut Squash Soup
Vegan, Dairy and Gluten Free
[makes 6 servings]

Requirements
Instant Pot Pressure Cooker
Immersion Blender

Ingredients
1 tablespoon extra virgin olive oil
1 cup diced onion
1 cup diced celery
1 (2-pound) butternut squash, peeled, cleaned and diced
4 cups vegetable broth*
1/2 teaspoon salt, or to taste
1/2 cup unsweetened applesauce, room temperature
Pinch cayenne pepper, or to taste
1 teaspoon fresh thyme, chopped, divided
2 tablespoons freshly squeezed lemon juice, or to taste

* broth can be replaced by 4 cups water and a large Rapunzel vegan bouillon cube

Directions (Using an Instant Pot)
Heat the oil in the Instant Pot on the SAUTE function. Add the onions and celery and cook for three minutes, stirring frequently. Turn off the Instant Pot.

Add the diced butternut squash, broth, and salt and hit the MANUAL button on the Instant Pot and set for 6 minutes under high pressure. Make sure the quick release switch in the closed position. When done, hit the OFF button and let the pressure release naturally.

When complete, open the cover and tilt so that the steam comes out the back and away from your face. 

Add the applesauce, cayenne pepper, and 3/4 teaspoon of thyme and, using an immersion blender, blend until smooth. 

Stir in the lemon juice and adjust salt and cayenne to taste. It should still be warm enough but if not, use the SAUTE function and heat for several minutes. 

Pour into large cups or small soup bowls, top with the remaining fresh thyme and serve. 

Directions (On the Stove Top)
Heat the oil in a soup pot on medium heat. Add the onions and celery and cook for several minutes, stirring frequently. 

Add the diced butternut squash, broth, and salt and bring to a boil. Lower the heat and simmer, covered, until the squash is soft, about 15 to 20 minutes.

Turn off the heat. Add the applesauce, cayenne pepper, and 3/4 teaspoon of thyme and, using an immersion blender, blend until smooth. 

Stir in the lemon juice and adjust salt and cayenne to taste.

Pour into large cups or small soup bowls, top with the remaining fresh thyme and serve.  

Nutrition
Per serving: 117 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 58 mg omega-3 and 263 mg omega-6 fatty acids, 2 g protein, 23 g carbohydrates, 4 g dietary fiber, and 551 mg sodium.

Farro Stuffing For Your Thanksgiving Menu

Farro is an ancient grain with a lower gluten content.

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Farro, an Ancient Grain
I like grains that are a bit chewy, like barley, spelt, wheat berries, and farro. Farro is emmer wheat, an ancient strain of hard wheat. And like other ancient grains, like Einkorn, it's got a lower gluten content than modern wheat although it is still not suitable for those of you who have Celiac disease or gluten sensitivity. But for people like my husband who has a slight sensitivity to wheat, this fills the bill. It's also great for those of you who would rather eat a whole grain stuffing rather than one made from heavily processed bread.

Farro comes in pearled, semi-pearled, and whole. The semi-pearled and whole has more fiber and bran but it takes longer to cook. 

If you are cooking and serving this in a casserole dish, you do not need any binders but if you are using this as a stuffing, you might need to use a beaten egg or flax egg to make it a bit firmer and hold it together.

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Farro Stuffing
Vegan, Dairy Free
[makes 6 servings]

Requires an 8"x8" casserole dish
Instant Pot Pressure Cooker for making farro (optional)

Ingredients
1 cup dry farro
1/2 to 1 whole Rapunzel vegetable bouillon cube*
Boiling water
1 1/2 tablespoons Earth Balance buttery spread plus some for baking dish
1 cup chopped onion
1 cup chopped celery
1/2 to 1 teaspoon poultry seasoning, or to taste
1/4 black pepper
1/4 pound fresh mushrooms, sliced
2 cups grated butternut squash
1/2 cup fresh parsley, chopped

* depending on if you are using the Instant pot to make the farro.

Directions
Prepare the farro. 
Using the Instant Pot pressure cooker, dissolve the whole Rapunzel bouillon cube in 2 1/2 cups of boiling water. Set aside.
Using the "saute" function, toast the farro in the Instant Pot, stirring constantly, for 2 to 3 minutes. Turn off. Add the water with the dissolved bouillon cube to the farro. Set for 7 minutes. When done, let the pressure come down naturally. Test for doneness. If necessary, cook longer. 

If you don't have a pressure cooker, cook the farro according to directions in salted water.  Set aside.
Dissolve 1/2 of the bouillon cube in 1/2 cup of boiling water. Set aside.

Preheat the oven to 350 degrees F and grease an 8"x8" casserole dish with Earth Balance.

Melt 1/2 tablespoon of Earth Balance, on medium-low heat, in a large pan or 5-quart Dutch oven. Add the onion, celery, poultry seasoning, and black pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until they release their liquids, about 5 minutes. Add the butternut squash and cook until it begins to soften, about 5 minutes. 

Stir in a tablespoon of Earth Balance. After it melts, add the cooked farro and fresh parsley and enough of the 1/2 cup of water with the dissolved bouillon cube to get the desired consistency. Taste and adjust the seasonings if necessary. There should be enough salt from the bouillon cube.

Place the farro mixture in a prepared casserole dish, cover, and bake for 30 minutes.

Remove from the oven and serve.

Per serving: 187 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 6 g protein, 31 g carbohydrates, 5 g dietary fiber, and 395 mg sodium (using the entire bouillon cube).

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For more Thanksgiving recipes and menu ideas, download my ebook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan.

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Fuju Persimmon And Pomegranate Relish Perfect For Thanksgiving!

This simple and colorful side dish is vegan and gluten free.

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Getting the Menu Together
Thanksgiving is only 2 weeks away so I'm finalizing my menu. I've got a full house this year so I'm trying to pick recipes that are delicious, simple, and that can either be prepped or made ahead. 

Since my persimmon tree finally blessed me with over 4 dozen fuyu persimmons, I will definitely serve them in at least one dish. They pair beautifully with pomegranates, so I'm thinking of making this simple raw vegan relish. 

Persimmons and pomegranates pair
beautifully and reflect the colors of fall.

A lot of people avoid pomegranates because they think they are difficult to clean. I know I avoided them for years until I figured out how to clean them. It's really pretty simple with the trick being that you have to do it with the fruit submerged in a bowl of water. Check out my post on How To Clean a Pomegranate. 

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Fuju Persimmon and Pomegranate Relish
Raw Vegan, Gluten and Dairy Fee
[makes 8 (1/4-cup) servings

Ingredients
2 cups pomegranate arils
2 persimmons, finely diced (2 cups)
1 jalalpeno, finely diced (optional)
1/2 cup chopped pecans, walnuts, or almonds*
2 tablespoons freshly squeezed Meyer lemon juice

* make sure you ask ahead if any of your guests have a nut allergy.

Directions
Toss all ingredients together and serve. It can also be stirred into freshly made cranberry sauce.

Nutrition
Per serving (with pecans): 114 calories, 5.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 69 mg omega-3 and 1,456 mg omega-6 fatty acids, 2 g protein, 17 g carbohydrates, 4 g dietary fiber, and 2 mg sodium.

Per serving (without nuts): 67 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 2 mg omega-3 and 51 mg omega-6 fatty acids, 1 g protein, 16 g carbohydrates, 3 g dietary fiber, and 2 mg sodium.


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For more Thanksgiving recipes and menu ideas, download my ebook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan.

Buy it now on iTunes

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Butternut Squash Risotto With Meyer Lemon Gremolata -- Vegan And Gluten FreeOn Stove Or In Instant Pot Pressure Cooker

Creamy butternut squash risotto is the perfect Christmas
dish for your vegan and gluten-free guests.

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Christmas Menu
I love to serve risotto for the holidays but it is a difficult dish to make when there are a number of things on the menu and you don't feel like stirring for 30 minutes with company sitting at the table. But this year I have my new Instant Pot Pressure Cooker and making risotto is a snap. Once the butternut squash is roasted, scooped from the skin, and mashed (you can do that earlier in the day), just stir it into the cooked risotto which only takes minutes in this pot and requires no stirring! But even if you make risotto the traditional way, this dish is worth the effort. The roasted squash adds a beautiful buttery texture to the risotto and the Meyer lemon gremolata is the perfect topping when you want flavor without a dairy parmesan. 

Make no-stir risotto in the Instant PotIP-DU060 in 5 minute (plus the time it takes to bring to pot up to pressure)!

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Butternut Squash Risotto
Vegan, Gluten Free
(makes 6 servings)

For the risotto
1 tablespoon extra virgin olive oil plus some for squash
1 pound of butternut squash
1 or 2 tablespoon Earth Balance or ghee (not vegan), divided*
1 medium onion, diced
2 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
4 to 6 cups veggie broth**
1/4 teaspoon black pepper or to taste
1/2 teaspoon salt, or to taste

* Ghee is clarified butter and if it is very pure, does not contain casein or lactose
You will use 1 tablespoon for the pressure cooker method and 2 for the stovetop
** 4 cups for Instant Pot pressure cooker and 6 cups stovetop

For the gremolata
1/2 cup fresh parsley, chopped
Zest of half a Meyer lemon
1 clove garlic

Preheat the oven to 400 degrees F. Cut a butternut squash in half, removing the seeds. Use one pound of it (I had a 2 pound squash and used one half of it). Rub the cut side with olive oil and place, cut side down, on a non-stick roasting pan or a pan lined with a Silpat mat.
Roast until a fork easily pierces through the skin, about 30 to 45 minutes. When cooked, remove the squash from the oven. Let cool a bit and, with a spoon, scoop out the squash. Place in a bowl, mash, cover to keep warm and set aside. 

Roasted butternut squash on a Silpat silicon mat.

Make the gremolata while the squash is roasting. Place the chopped parsley in a small bowl. Grate the garlic clove over the parsley and then grate the Meyer lemon peel. I like to use my Microplane Zester/Grater to do this. Mix together until combined and set aside. 

Parsley, lemon zest and grated garlic combine to make gremolata.

Risotto using the Instant Pot
Using the sauté function on the instant pot, heat 1 tablespoon of olive oil and 1 teaspoon of the Earth Balance (or ghee). Add the onions and cook for about 3 minutes. Add the garlic and cook another minute. 

Add the rice and stir until coated. Add the wine and stir until it is absorbed. Stir in 4 cups of the broth, salt and pepper. 

Hit the off button. Secure the lid and set the manual button to cook under high pressure for 5 minutes. Then, do a quick release.

Carefully remove the lid, tilting it so that the steam comes out the back. Add the remaining 2 teaspoons of Earth Balance (or ghee) and the warm, mashed butternut squash. Stir until well combined.

Add warm butternut squash to the cooked risotto

Butternut squash incorporated into the risotto

If it's not warm enough, briefly turn on the sauté function and heat it up, while stirring.

Adjust seasonings and serve immediately in wide, shallow bowls topped with Meyer lemon gremolata.

Per serving: 342 calories, 4.4 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 215 mg sodium.

Risotto on the stovetop
Heat 6 cups of broth in a small pot and keep warm on low heat.

Place a 12-inch saute pan with at least 3-inch sides over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance (or ghee). Stir in the onions, salt and pepper and cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir continually until the grains are opaque, about 3 minutes. Add the wine and stir until it is absorbed, about 2 minutes.

Add the hot broth to the rice 1 cup at a time, stirring continually, until each cup is almost absorbed. This takes about 20 to 25 minutes and will use up most or all of the 6 cups of broth.

When the rice is just tender, stir in the remaining tablespoon of the Earth Balance (or ghee) and the mashed butternut squash.

Adjust seasonings and serve immediately in wide shallow bowls topped with Meyer lemon gremolata.

Per serving: 365 calories, 3,6 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 232 mg sodium.

Shiitake And Maitake Mushroom Stroganoff An Elegant Vegan And Gluten-Free Holiday Recipe

Fresh shiitake and maitake mushrooms are used for this elegant
vegan stroganoff recipe but others can be substituted.

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Mushrooms for your Health
Shiitake and maitake mushrooms are both known for their heath-promoting and disease-fighting properties. I am so fortunate to live down the street from Gourmet Mushrooms Inc, where they grow a gorgeous assortment of yummy fungi. (See my Tour of Gourmet Mushrooms back in 2011).  In October they had a great direct-to-the-public sale and I was able to walk away with almost 6 pounds of fresh shiitake and maitake mushrooms for $20. Who could resist?

Shiitake mushrooms (Lentinula endodes) have been found, in animal studies, to lower cholesterol, slow or stop the growth of tumors and inhibit viruses by boosting the immune system. Their medicinal use dates back to 100 AD.

Maitake mushrooms (grifolla frondosa), also known as "hen of the woods", have been shown to modulate glucose levels (important for limiting development of type 2 diabetes). Research has also studied their ability to fight tumor grown by restricting the proliferation of blood cells that feed them.

Shiitakes, around the edges, and maitake in the middle of bowl

Besides these important health benefits, they are both delicious and make the  perfect ingredients for hearty, meat-free main course meals. This shiitake and maitake mushroom stroganoff can be made with other mushrooms if you can't find fresh shiitakes and maitakes where you live. Cremini or white button mushrooms can be substituted for the shiitakes and oyster mushrooms for the maitake.

I like to make a simple veggie broth out of the shiitake mushroom stems and a few other veggies. If you don't want to do that, just use whatever broth you'd like. You can even use a veggie bouillon cube (my favorite is Rapunzel) in water. But save the stems in the freezer in case you decide to use them for veggie stock later.

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Shiitake and Maitake Mushroom Stroganoff
Vegan and Gluten Free (if using gluten-free pasta)
[makes 4 to 6 servings]

INGREDIENTS
For the stroganoff
4 ounces fresh shiitake mushrooms
8 ounces fresh maitake mushrooms
1 tablespoon extra virgin olive oil
1 1/2 cups diced onion
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons cornstarch
1/2 cup almond or other non-dairy milk
2 1/2 cups veggie broth* 
1 tablespoon Earth Balance buttery spread
1/4 cup Tofutti dairy-free sour cream
1 or 2 tablespoon freshly squeezed lemon juice or vermouth, to taste
8 ounces pasta (for gluten free I use Garden Pagodas from Ancient Grains)
2 T chopped fresh parsley (optional)

* For the broth (if you want to make your own)
Stems from the above shiitake mushrooms
3 cups water
8 peppercorns
1 stalk celery, cut in thirds
1 thick slice of onion
1 small carrot, sliced in fourths

DIRECTIONS
Prepare the mushrooms. Wipe the shiitake mushrooms clean with a slightly damp paper towel. Gently remove their stems and set them aside for the broth. Break apart the maitakes into smaller pieces.

Prepared mushrooms

Make the broth. Combine the shiitake mushroom stems, water, peppercorns, celery, onion and carrot and bring to a boil. Lower and simmer on medium low heat, covered, for 30 minutes.

Don't throw out the shiitake stems.
Use them to make this simple veggie-mushroom broth.

Put a large pot of water on the stove and bring to a boil to prepare the pasta.

Heat the oil in a medium pot and sauté the onion on medium low heat until it begins to soften, about 5 minutes. Add the garlic and cook until fragrant, about a minute. 

Add the prepared mushrooms and cook, stirring often, until they release their liquids, about 10 minutes. Season with salt, pepper and thyme.

In a small cup, add cornstarch to the almond milk and stir until thoroughly combined. Set aside.

After the broth has been cooking for 30 minutes, strain 2 1/2 cups of it into the mushrooms.

Stir in Earth Balance until melted. 

Stir in the cornstarch and milk mixture and simmer until it thickens. 

Stir in the sour cream and lemon juice (or vermouth). Adjust seasoning if needed. Cover to keep warm while making the pasta. 

Thickened stroganoff with sour cream and lemon juice.

If putting on top of pasta or noodles, prepare them according to manufacturers directions.

Drain the pasta and place in a large serving dish or 4 to 6 individual bowls. Top with stroganoff and fresh parsley and serve.

This is also delicious on top of baked potatoes! Just bake 6 potatoes, place in a shallow bowl and cover with stroganoff. Top with fresh parsley and serve. 

Nutritional Information
Per serving - 4 servings: (stroganoff without pasta or potato) 177 calories, 9 g total fat, 3 g saturated fat, 0 mg cholesterol, 3 g protein, 17 g carbohydrates, 3 g dietary fiber, and 410 mg sodium.

 To make this dish even richer and more decadent, stir in some artichoke hearts. I prefer using the frozen ones (cook first before adding) than the canned ones.

Mushroom stroganoff with artichoke hearts

Want lots more yummy vegan recipes at your fingertips? Download my eBook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan available on Amazon and iTunes -  only $9.99.