I meant to have this post up hours ago, but my new Stella & Dot summer samples arrived today and let’s just say I’ve been distracted ever since! It’s like Christmas in April, I tell ya. I’ll introduce you to the new line very soon, and some lucky reader will win a fabulous giveaway ;). Stay tuned.
Tuesday, April 2 marked 11 years of marriage for Hubs and me. It’s hard to believe 11 years have passed already. For our tenth year, we went big with a trip to Acapulco. This year was much less adventurous, but we still had a fun local weekend. Hubs got me these GORGEOUS roses. I think one of the yellow roses is a “triple bud”! I just made that up. But doesn’t it look cool?! I have never seen one like that before.
What better way to express my undying love than with food, right?! I decided to attempt a Hubs-style vegan meal. Something with “substance”, as he puts it. Something “meaty”. I don’t know why stroganoff suddenly came to mind, but it did. When I found a recipe for vegan, gluten-free Mushroom Stroganoff, it sounded like something he would like.
And it was. He loved it. Personally, I wasn’t that impressed at first. I almost didn’t even post it, but Hubs said I should. Then I ate some of the leftovers last night and I loved it, which is weird because I’m not always a big fan of leftovers. I know these are really simple additions, but for me, adding a few pine nuts and some vegan parm took it to the next level. I realize those are not traditional stroganoff ingredients, but then again, this isn’t a traditional stroganoff recipe. Side note – I always thought stroganoff was a German dish, but after a little googling, I learned that it is Russian. Who knew?
I found the recipe on a vegan blog. It had been altered slightly from the original source, Allyson Kramer’s cookbook, Great Gluten-Free Vegan Eats. I still don’t have this book (you might recall me mentioning it in a former post), but it’s on my wish list. Had I followed the original recipe (which I found online later), I may have liked it better right out of the gate. But the modified recipe that I followed was somewhat vague and left me with an overly thick sauce. Don’t worry, I’ve linked up the detailed, original recipe for you.
Ironically, the last Allyson Kramer recipe I made (which was awesome) also contained mushrooms. Check it out.
This was a difficult dish to photograph. As I said, my sauce was too thick, and the grayish color was hardly photogenic. It looked better with the sauce on top of the noodles, rather than mixed in. But it definitely TASTED better all mixed together, so don’t skip that step!
I know I haven’t been posting the healthiest recipes lately. Easter and our anniversary were both cause for celebration and splurging. Fear not, healthier recipes are on the way!