This first recipe was shared between Josh, Nolan and myself. I absolutely love it when we are able to cook something that everyone can eat and enjoy.... and let me just tell you, I almost died of happiness over this recipe Josh found. It was so delicious and even better left over. This is a perfect "set it and forget it" recipe for busy parents or students who still want to get down with some delish din at the end of the day
CROCKPOT MUSHROOM STROGANOFF
5 cups cremini mushrooms- sliced
1 onion- diced
1tbsp earth balance dairy free "butter"
1 cup vegetable stock mixed with 600ml hot water
3 tsp paprika
3 cloves garlic thinly sliced
4 tbsp Wayfare dairy free "sour cream"
handful fresh parsley- chopped
In a large pan, melt the butter and gently cook
the onion and mushroom for 5-10 minutes until soft
Transfer these
to the slow cooker, and add the stock, ketchup, paprika and sliced garlic. Cook
on high for 4 hours.
When cooked, stir in the dairy free sour cream and chopped
parsley.
Transfer to a sauce pan after it has cooked in the slow cooker for ten minutes to thicken sauce.
Add whatever pasta you want! I chose a close to egg noodle substitute spiral noodle.
SWEET AND WHITE POTATO SKINS
4 sweet potatoes - halved and scooped
4 white potatoes - halved and scooped
Cheddar cheese
Morning star veggie strips "fake bacon" (8 strips)
Sour cream (or a substitute as used above)
Salt & pepper
Earth balance butter substitute (melted)
Chives - chopped to garnish
Preheat oven to 400 degrees, puncture top of potato with a fork on top
Cook for 50 minutes
Allow potatoes to cool for 10 minutes
Slice length wise and scoop out flesh leaving an fair amount on the side so potato doesn't fall apart, discard or save
Melt butter or butter substitute and spread on both sides of potato. Sprinkle salt and pepper on both sides
Cook on broil for 3-4 minutes or until butter bubbles, flip and repeat on the other side
Remove from oven and add cheese, veggie bacon, then more cheese
Put potatoes back into the oven for a remaining five minutes
Serve with sour cream and chives!
n
a large pan, melt the butter and gently cook the onion and mushroom for
5-10 minutes, until they are slightly softened and beginning to shrink
in size, but are still not yet fully cooked. Transfer these to the slow
cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.
When cooked, stir in the sour cream and chopped parsley.
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
When cooked, stir in the sour cream and chopped parsley.
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
500g mushrooms, sliced
1 onion, diced
1tbsp butter
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3tsp paprika
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
1 onion, diced
1tbsp butter
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3tsp paprika
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
500g mushrooms, sliced
1 onion, diced
1tbsp butter
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3tsp paprika
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
1 onion, diced
1tbsp butter
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3tsp paprika
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped
Read more at http://www.amuse-your-bouche.com/slow-cooker-mushroom-stroganoff/#31uKzZS28Cqj64kP.99
