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Showing posts from November, 2015

Winter: Hearty Vegetarian Stroganoff

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It's raining in the Pacific NW, after a long, hot, and very dry summer. I'm glad the weather has finally turned-- cozy months ahead!
Recipe:
** Note: I don't have any exact measurements when cooking, so these are all approximations and you can adjust to taste.
1. Roast some vegetables. Whatever you want-- an organic variety of mixed veg, especially if in season, is best!  Pan 1: I added Rosemary to the mix on left (chopped finely after taking picture): potatoes, parsnips, cauliflower, red onion, and entire head of garlic, peeled and left in whole cloves. + olive oil, sea salt
Pan 2: cauliflower, sweet potato, onion. + olive oil, sea salt. This is set aside for tacos later this week!
2. While veg roasts, cook 1 cup whole spelt with 2.5 cups water until tender. Bring to a boil, then simmer with lid on for 30 - 45 minutes. 
3. While those things cook, make mushroom stroganoff!!
-- add oil or butter to pan, enough to prevent sticking and make the food a little fatty too, because fat i…