Awesome Vegan/Gluten free Stroganoff

I got this awesome recipe from a great new book called Great Gluten-Free Vegan Eats. I love it and my whole family loved this recipe (I made a couple changes so its not EXACTLY like the book judy got ease)!!!


Ingredients:
Olive oil
1 Onion-chopped
20 ounces mushrooms (I used baby portobellos but it calls for cremini or button)
Salt
1 cup vegetable broth
1 3/4 cups Coconut milk, divided (I just used one can and it was a little less than this)
1 TBSP vegan worcestershire sauce
1-3 TBSP sorghum flour
1 TSP black pepper
12oz gluten free spiral pasta





Heat some olive oil (around a tablespoon) in a large skillet and sauté mushrooms  and onions. Cook over medium to high heat until onions begin to caramelize. Add salt. Continue to cook around 10 minutes (until onions are translucent).
Bring 1 cup of vegetable broth to boil. Add to mushrooms/onions.
Add 1 cup coconut milk to mixture and let simmer for 20 minutes

Mix the remaining coconut milk, worcestershire sauce, 1 TBSP sorghum flour and black pepper. Mix so there are no lumps.
Add to sauce and cook over medium heat, sitting continuously until thickened (about 7 minutes).
Whisk in remaining sorghum flou to thicken more if needed. Add salt.

Cook noodles according to package. When you strain them, rinse with cold water and add about 3 TBSP of olive oil and a dash of salt and pepper.

Combine sauce with noodles.


EAT!!!!

Roasted Tomato and Vegetable Penne

While I was on the Daniels Fast, I found this recipe and absolutely loved it! It is a bit spicy to keep that in mind but it is so so yummy. I used different noodles obviously. And I served it with stuffed zucchini and stuffed mushrooms. SO delicious.

Ingredients:

4 whole tomatoes, sliced

2 Tbl garlic cloves, chopped

1 Tsp salt

1 Tsp pepper

1/2 onion, sliced in rings

4 Tbl olive oil

1 12oz box penne

3 cups frozen asparagus (optional)

2 whole zucchini, cut in thin sticks

1/2 red bell pepper, cut in strips

4 Tbl olive oil

2 Tbl garlic cloves, diced

1/2 Tsp onion powder

1 Tsp pepper

1/2 Tsp red pepper flakes

1 Tsp salt

Directions:

1. Preheat oven to 400

2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.

3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions

4. Bake for 25-30 minutes.

5. While tomatoes are baking, cook penne.

6. Clean and cut all vegetables

7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil

8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes

9. Continue to cook for 5 more minutes.

10. Add cooked penne and salt and stir until vegetables are mixed in.

11. Add roasted tomatoes and mix well