This was posted in vegetarian_group by Denise.
>From Linda McCartney's cookbook and the Meatless Italian book I
mentioned earlier.
To make the Polenta: (from meatless Italian)
2 c corn meal
2 c cold water
4 c veggie broth
Pour the corn meal into a medium size bowl and add the cold water,
stirring constantly. Break apart any lumps that form. Heat the veggie
broth to boiling in a 3 1/2 qt pot (or larger), then slowly add the
corn meal mush, stirring constantly. Again, break apart any lumps that
form. Using a wooden spoon works well. Turn heat down to medium low
and cook until the polenta is thickened and slowly falls off the spoon
about 15-25 minutes. Remove from heat and cover until ready to use.
Mushroom Stoganoff (Linda McCartney)
1 onion, diced (I used red)
2 cloves garlic, minced
2 T butter
1 lb mushrooms (I used portabellas, some sliced, some whole which I diced)
1 t paprika
1 c sour cream (I used half sour cream half plain yoghurt)
salt & pepper to taste
Melt butter in large saucepan and add onion. When just softened, add
the minced garlic, stir and cook for about another minute. Add the
mushrooms and cook down, larger pieces might take longer. I cooked
these for about 5-6 minutes. If there is an excess amount of liquid
pour off and reserve. Add the paprika to the mushrooms and stir to
incorporate. Remove from heat and add the sour cream. Stir to
completely cover. You can add back to heat, but don't let the mixture
boil.
Spoon the polenta (it is soft, like mashed potatoes) onto plates, make
an indentation and top with the Mushroom Stroganoff. Serve with
steamed broccoli or your favorite green vegetable.
This is very filling, high in protein and super high in the B vitamin
group.
Enjoy!
Denise
"Against the door he leans and starts a scene,
And his tears fall and burn the garden green
And so castles made of sand fall in the sea,eventually."
SOURCE: Castles Made of Sand - Jimi Hendrix
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