Susan's Cooking Blog

Raw Brownies and Not Ice Cream

Susan — Sun, 28 Feb 2010 18:11:00 GMT

If you're looking for ideas for healthy desserts, this one is easy. The raw brownies can be made in a food processor. The "ice cream" requires a high speed blender.

Raw Brownies

Ingredients:
1 cup pitted dates
1 cup raw unalted pecans (or walnuts)
1/4 cup raw cocoa powder
1/2 tsp vanilla

Put all ingredients in a food processor and proces until it comes together. Press into a glass or ceramic dish.

Pecan Not Ice Cream

Ingredients:
3 peeled bananas, cut in thirds, frozen for at least 24 hours
1/2 cup raw unsalted pecans
1/3 cup unsweetened almond milk (or unsweetened soy milk)
1 tsp vanilla

Blend all ingredients in a high speed blender. If not using right away, store in a container in freezer.

Fruit Salad

Susan — Sat, 27 Feb 2010 20:44:00 GMT

I like to brighten up Winter menus with fresh fruit salads or even a combo of fresh and frozen fruits. Here are some recent ones:

#1 Papaya, mango, raspberries, blueberries and banana. All fresh.

#2 Oranges, mango, pears, blueberries, banana, frozen strawberries.

#3 Pears, papaya, blueberries, banana, frozen dark sweet cherries.

#4 A salad of chopped baby spinach topped with leftover fruit salad.

#5 Strawberry "Fluff" made from pureed white beans, frozen strawberries, unsweetened soymilk and vanilla, topped with raspberries and blueberries.

Have you had your fresh fruit serving today?

Pomegranate Vinaigrette

Susan — Tue, 23 Feb 2010 01:04:00 GMT

I'm a real pomegranate lover and I eat a lot of salads so discovering a delicious salad dressing with pomegranate as its base is a big winner in my books. And I think I've done it! My friend Anne from Dr. Fuhrman's member forum mentioned to me that she'd been making a salad dressing using pomegranate juice and I had one of those "I should've had a V-8" smack your forehead moments.

I couldn't think of any other kitchen project until I'd experimented. This is a great salad dressing, particularly with a Spring greens type lettuce mixture that has a little bite (like some baby arugula, endive, or frisee).

Susan's Pomegranate Vinaigrette

Ingredients:
- 8 fluid ounces 100% pure pomegranate juice (no sugar or additives)
- 1/8 cup good balsamic (start with less and add to taste)
- 2 TBSP pomegranate molasses/concentrate (100% pomegranate, no sugar added, cooked down to a syrupy texture. You can buy this in Mediterranean stores or some Whole Foods carry it.)*
- 1/2 cup mixture of chopped parsley, 1 raw garlic clove, 2 scallions, chopped finely
- 2-3 TBSP tahini (depending on how creamy you want it; you could use unhulled sesame seeds)

Blend everything except the parsley mixture in a high-speed blender until it is smooth. Add the parsley mixture and just pulse a bit to incorporate it but not liquefy it.

I'm in love with this salad dressing!

*If you can't find the pomegranate molasses you can make a facsimile by cooking a cup of pure pomegranate juice down until it I very concentrated.

Gazpacho, but Juiced

Susan — Thu, 04 Feb 2010 01:06:00 GMT

For the inaugural run of the new Breville juicer, I made something plebeian: celery and carrot juiced to make a broth to simmer a Channa dal dish.

I branched out on day 2 with what turned out to be a great combination:

I adapted it from the recipe that came with the juicer: carrot, celery, roma tomatoes, English cucumber (could use those little Persian ones), parsley, onion, red bell pepper, fresh garlic.

Juiced Gazpacho for lunch. I loved it. Next time I'll add some spinach.

The Changing of the Guard

Susan — Sat, 30 Jan 2010 21:34:00 GMT

I've had an ancient and somewhat ineffective juicer for ages and finally decided to replace it with a Breville. I wanted the Green Star too (for its ability to juice greens more effectively), but the budget doesn't allow that. I decided I'd buy the Breville Fountain Elite with its two speeds, which will do a great job on vegetables and fruits plus it will juice greens (just not as effectively as the Green Star). I bought mine at Bed Bath and Beyond (with a 20% off coupon).

I don't know about you, but I've got finite kitchen counter real estate. So if something arrives and wants to reside on the counter... something has to say Adios!

So I'd like to say a fond kitchen counter farewell to my stand mixer:

You have been lovely to look at and met every challenge with grace. But I don't use you but once every 6 months (maybe). You have a great dough hook but I only bake bread about once or twice a year. I don't do any traditional baking, so I'm not mixing things that require you. I don't whip egg whites. I don't whip cream. Therefore, you must take up residence in the garage with the other seldom used things (as pretty as you are).

Welcome to the counter I say to Ms. Juice Fountain Elite.

May we live long and prosper.

Happy New Year

Susan — Fri, 01 Jan 2010 17:32:00 GMT

Wishing everyone a Happy and Healthy New Year!

If you've vowed to improve your diet in 2010, this post is for you. Eating more healthily doesn't have to be complicated but it can require that you change your thinking about food. Consider this approach to eating:

It can be quite simple. Base your diet on fruits, vegetables, beans/legumes, with some whole grains and nuts. Limit all animal products, oils, processed foods, and sweets.

This food pyramid was created by Dr. Joel Fuhrman, who is also the author of many books related to nutrition, diet, and health.

Reading one of his books, Eat to Live, changed my life. By adopting his suggested eating approach, I lost 25 lbs almost effortlessly.

If you're ready to be inspired to change your eating habits, I highly recommend reading Eat to Live. Dr. Fuhrman's scientific approach to nutrient-density makes a lot of sense. The book includes a beginning six week plan including recipes.

Since then, Dr. Fuhrman has also published a two book set, Eat for Health, that offers a more gradual way to change your eating habits, including a four phase approach with lots of recipes.

Many have found his phased approach to changing cooking and eating habits is an excellent way to move their diets from the standard American diet which is full of fat and cholesterol, and often devoid of nutrition to a more healthful approach which promotes well being and weight loss.

Chocolate Breakfast Smoothie

Susan — Fri, 25 Dec 2009 17:53:00 GMT

A tasty, healthy, smoothie with chocolate made in the Vita-Mix to start your day off right:

1 apple, cored and quartered
1 small tangerine, peeled
1 cup frozen papaya chunks
1 cup frozen dark sweet pitted cherries
2 TBSP raw cocoa powder
1/2 cup water
3-4 oz baby spinach or kale (added after the fruit is blended a bit to allow room)

Blend the fruit, cocoa powder and water using the tamper at a lower speed at first. When there's room, turn off the machine, then add the greens, then blend on high until smooth.

Now this is my idea of a chocolate "milkshake". Delicious!

A happy, healthy holiday to all.

The Great Orange Juice Scam

Susan — Thu, 24 Dec 2009 14:40:00 GMT

When you see a label on orange juice that says "100% Pure Juice" or "Not from Concentrate" do you assume it is an entirely natural product? Not so for most commerical orange juice.

Presents

Susan — Wed, 23 Dec 2009 03:23:00 GMT

If you're buying presents for someone who truly loves to cook, I might have some suggestions. This post comes with a warning, though. Don't buy kitchen stuff for anyone who doesn't LOVE cooking. Make sure your intended likes receiving kitchen stuff (like me) or is someone who has some dire need like setting up his or her first abode... and even then I would tread with care.

Some ideas are pricey... some are stocking-stuffer priced. So, in no particular order, some kitchen things I'd want as presents if I didn't already have them.

The top 'o the line blender extraordinaire: a Vita-Mix (www.vitamix.com). I'm not sure you can still get one delivered in time, but heck, even the promise of one might be welcome. I use mine at least once a day. Price tag: $400-$800.
The best slow cooker I've ever owned - the big All-Clad Stainless Steel. It's souped up with a cast iron insert that can go on the stovetop to sauté in before slipping it back into its very attractive stainless steel home. Available at Williams-Sonoma and probably other places too. I love mine. Price tag: $300-$500 depending on sales and discounts etc. Try www.chefscatalog.com too. They often have good prices.
A fresh nutmeg mill that also houses whole nutmegs well. Fabulous idea. Works well. Looks cute. Price tag: $30. Available at Sur La Table and probably other places.
A simple but ingenious garlic peeler. Why would one want one? If I'm going to chop garlic, I usually just whack it with a knife, take the peel off and chop. But if I want to use whole intact cloves to impart a more delicate flavor to a dish (as in garlic mashed potatoes), this peels the cloves beautifully. Price tag: $9

I'm thinking of buying myself a new electric pressure cooker for Christmas this year. My pressure cooker was ancient and scary so it had to go.

Wild Rice Mushroom & Lentil Timbales

Susan — Fri, 27 Nov 2009 15:45:00 GMT

Another dish that was extremely well received at my Thanksgiving dinner was the Wild Rice Mushroom & Lentil Timbales. These were excellent! Quite easy to prepare too.

Click here to see the recipe on Susan V's blog for Wild Rice Mushroom & Lentil Timbales.

You do have to plan ahead to make this dish, unless you routinely happen to have already cooked wild rice and lentils on hand. But that's the only tricky part about the recipe. Otherwise, they are quite easy to put together in the food processor.

You take a couple of large slices of bread (whole wheat is great), pulse to crumbs, then add mushrooms, tofu, garlic and sherry (if you're using it), then pulse until smooth. The lentils, tomato paste, and herbs are pulsed next, before you turn the mixture out into a bowl and stir in the cooked wild rice.

They are cooked in ramekins placed in a water bath. I loved their texture. Creamy with a slight chewiness of the wild rice. I served them with mushroom gravy on the side.

They can be made somewhat ahead and then just reheated in their water bath. I really enjoyed them and will certainly make them again.

Double-Layer Vegan Pumpkin Cheesecake

Susan — Fri, 27 Nov 2009 15:24:00 GMT

I attempted a dessert for Thanksgiving dinner. I don't usually bake since I don't have much of a sweet tooth, but I knew my guests would enjoy a cheesecake if it turned out. I had a backup plan in case it failed, but I'm happy to say I didn't need to invoke it.

The recipe I tried is from Susan V's blog, Fat Free Vegan. Well, except in this case, while it is a vegan dessert, it wasn't fat free. Let's say it was lower fat.

Click here to see the recipe for Double-Pumpkin Cheesecake on Susan's blog.

So, it's a winner! My guests enjoyed it and they aren't vegetarian or vegan, so that tells you how good it is!

I hope everyone who was celebrating had a great Thanksgiving. I know I did.

Eggplant, Chickpea, Tomato, & Pomegranate Molasses

Susan — Sun, 22 Nov 2009 20:21:00 GMT

Yesterday I posted about a Middle Eastern salad using roasted eggplant purée topped with tomatoes, scallions, and fresh pomegranate seeds. (Click here to see that recipe.)

Today's recipe is an entrée from the same great cookbook, Arabesque, A Taste of Morocco, Turkey, & Lebanon, by Claudia Roden.

The success of this dish is hinged on using pomegranate molasses, which can be found in Middle Eastern grocery stores and some specialty grocers' shelves too. If you can't find it, you can make a credible imitation by simply taking pomegranate juice and cooking it down to a molasses-like consistency. You can add sugar or not as you see fit. Click here to see recipe for pomegranate molasses. It uses sugar, but you could minimize it or leave it out.

Moussaka'a Menazzaleh
Eggplants with Tomatoes and Chickpeas

Ingredients:
2 eggplants
extra virgin olive oil (you can substitute a quick spray of oil)
salt (to taste)
2 to 3 garlic cloves, crushed
1 lb tomatoes, skinned and chopped (good canned ones would be absolutely fine, drained by reserving liquid)
2 tsp sugar (or sweetener of your choice or you could leave it out)
black pepper
1.5 TBSP pomegranate molasses
2 cups of cooked chickpeas (cooked from scratch if you have the time; they have a better texture than canned, but canned would be just fine)
2 TBSP minced fresh flat-leaf parsley.

Cut the eggplants in half lengthwise and then into 1/2 inch slices. Brush them with oil (or a light spray) sprinkle with salt if using, then broil them under the broiler for 15 minutes or cook them on a hot griddle, turning them over once. They do not need to fully cooked because they're going to cook further in the sauce. Set aside.

In a large saucepan, either heat the garlic in olive oil or use spray or water sauté briefly until it just starts to color. Add tomatoes and squash them gently with a wooden spoon in the sauce. Add sugar, salt and black pepper then cook for 15 minutes. Add some of the tomato liquid if it gets too dry. Add the pomegranate molasses, eggplant slices and chickpeas and simmer for another 20-30 minutes or until eggplants are very soft. Garnish with chopped parsley to serve.

This can be served hot as an entrée or side dish or cold as a salad. It has a very nice delicate sweet and sour taste.

Pomegranates are in Season!

Susan — Sun, 22 Nov 2009 00:40:00 GMT

I love pomegranates and look forward to seeing them in the market each year. They can be a messy occupation, but they're oh so good!

Pomegranates also score highly on the nutritional front. Click here to see video about the potential health benefits of eating pomegranates or drinking (100% pure) pomegranate juice.

If you've never had one, you're in for a treat. There are various ways of attacking a fresh one, such as scoring them, peeling them, then opening them in a bowl of water to reduce mess. Personally, all I do is cut them in half, then score each half a bit, then pry them open. Delicious!

Over the next couple of days, I'm going to post recipes featuring pomegranates. Today's is Middle Eastern in origin and from a great cookbook, Arabesque, A Taste of Morocco, Turkey, & Lebanon, by Claudia Roden.

Batinjan Raheb
(Roasted Eggplant and Tomato Salad)
Serves 6 to 8
This ends up being an absolutely beautiful salad and holds well on a buffet table.

Ingredients:
2 to 3 eggplants (weighing about 2 lbs total)
juice of 1/2 to 1 lemon, depending on size and your taste
3 garlic cloves, crushed
4 TBSP olive oil (you can minimize this or omit; I do the latter)
salt and pepper to taste
large handful of flat-leaf parsley, chopped
4 sprigs of fresh mint, leaves chopped
4 scallions, thinly sliced
4 plum tomatoes, chopped
handful of fresh pomegranate seeds

Prick the eggplants in a few places and roast them, bake them, or broil them until they are soft. Cool, peel, then place flesh in a sieve or colander with smaller holes and let them drain a bit, pressing on them. While still in the colander, chop them up with a knife, then mash with a fork or wooden spoon, letting the juices escape through the holes.

Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley, and mint (saving a bit of parsley and mint to garnish). Spread this mixture on a serving plate. Top with tomatoes, scallions, pomegranate seeds, and the remainder of the herbs. Serve at room temperature.

I love this salad.

Royal Riviera Pears

Susan — Wed, 04 Nov 2009 13:29:00 GMT

As the holiday season approaches, I thought a suggestion for a delicious and healthy gift idea might be in order. I'm particularly fond of Royal Riviera Pears, which can be ordered from Harry and David.

These aren't your ordinary pears! They are succulent, beautiful, and sweet. They arrive just under-ripe and within a few days at room temperature, they're perfect.

In this case, there's truth in advertising. They are so juicy, you almost need a spoon.

Maybe someone on your list would love them as much as I do.

Creamy Broccoli Dal

Susan — Tue, 03 Nov 2009 16:56:00 GMT

I was excited to receive my review copy of Lauren Ulm's new cookbook, Vegan Yum Yum. I've always enjoyed her blog and recipes. There are so many recipes I'd like to try I almost didn't know where to start. The cookbook has great pictures, which comes as no surprise if you've ever seen her blog. The lady understands food porn.

I'll be posting about many recipes I make from this cookbook; this is just one of them.

Creamy Broccoli Dal
from Vegan Yum Yum
Serves 2

Ingredients:
1-2 TBSP vegetable oil (I really minimize oil so just used a quick spray of oil to coat the bottom of the saucepan instead)
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 cup onion, finely chopped
1/2 cup red lentils (Masoor Dal)
2 cups broccoli stalks, peeled and finely chopped (I used more than this, plus some florettes to finish)
2 cups water
1/2 tsp salt (I minimize salt so left this out)
1 cup soy milk (I use unsweetened)
(I also added 2 TBSP nutritional yeast because I like it in creamy soups)
1 TBSP soy sauce (or salt to taste) (I used 1/2 TBSP of low sodium soy sauce)
1 TBSP fresh lemon juice
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp red pepper flakes (optional - I used them)

First I sizzled the cumin and mustard seeds, then added the onion, browned it a bit, then added the lentils, broccoli stems, and water.
The recipe called for adding the turmeric, pepper flakes, and garam masala later, but I added them while simmering without thinking.

Since I had extra broccoli I wanted to use up, I chopped the florettes quite small and added them for the last 5 minutes or so of simmering. Once the lentils and broccoli were tender (approx. 25 min.), I lowered the heat before adding the lemon juice, soy sauce, nutritional yeast and soy milk. You don't want the soy milk to boil and separate. Adjust the seasoning if necessary and serve immediately.

This soup was so delicious, I bought more broccoli and made it the next day too. I highly recommend doubling the recipe!

Pumpkin and Black Bean Casserole

Susan — Sun, 01 Nov 2009 16:44:00 GMT

Given the season, I thought I'd highlight a pumpkin recipe I love from one of my favorite blogs, Fat Free Vegan. This recipe is a layered casserole topped with a creamy (vegan) layer. It is reasonably quick to put together. I often substitute butternut squash for the pumpkin.

Pumpkin (or Butternut Squash) and Black Bean Casserole

Click on the link above to view the recipe.

First, I prepared the butternut squash by peeling it and slicing it thinly, then separated it into 3 piles so I could distribute it evenly when I layered the casserole. Then I mixed the black beans, veggies, and spices in a bowl. This is a nice combination of black beans, corn, onion, peppers, spices, and drained canned tomatoes.

Then I layered the black bean mixture in a casserole dish (or roasting pan in this case) with the butternut squash slices, ending with a layer of squash.

The creamy layer is made by blending the reserved liquid from the canned tomatoes, non-dairy milk (I used unsweetened soy milk), nutritional yeast, cornstarch, tahini (optional), and spices. I substituted raw unhulled sesame seeds for the tahini, but if you don't have a high powered blender, you'd be better off with the tahini or omitting it completely.

The casserole is baked at 425 F., first covered then with the lid off, until is browned and bubbling.

I really enjoy this casserole and the leftovers keep well for a few days.

I served it with a simple green salad on the side.

Soba Noodle Soup

Susan — Sat, 31 Oct 2009 16:31:00 GMT

As the weather turns cooler I'm more interested in making soups for dinner. This week I made an easy one from a great cookbook: The Vegan Table, by Colleen Patrick-Goudreau. Soba noodles are made from buckwheat and are great in savory soups.

Soba Noodle Soup

Ingredients:
8 oz soba noodles
20 shiitake mushrooms, sliced, fresh or dried
8 cups water
3 TBSP plus 2 tsp tamari, divided
2 TBSP sake or dry sherry (I used Sherry)
2 tsp fresh ginger, minced or grated
2 tsp rice vinegar or apple cider vinegar (I used rice vinegar)
1 TBSP mirin (optional) (I used it)
2 cups chopped spinach or kale (I used baby spinach)
12 oz firm or extra firm tofu, cut into 1/2 inch cubes
2 TBSP light miso paste
Sesame seeds and thinly sliced scallions for garnish (optional - I used them)

Cook the soba noodles per package directions, rinse and set aside.

If you're using dried mushrooms, reconstitute in hot water then drain and chop. Save the mushroom water (strained) and substitute it for part of the water in the recipe.

Combine mushrooms, water, 3 TBSP tamari, and sake in a large pot and bring to a boil. Lower heat and simmer, covered, for 15 minutes. Add ginger, vinegar, remaining 2 tsp tamari, mirin, and cover and simmer for 10 minutes. Add spinach or kale and tofu and simmer for another few minutes until the tofu is heated through and the greens are a bright green. Turn off heat.

In a small bowl, combine miso with a few TBSP of the hot broth to make a smooth sauce then stir it into the soup. You can add the soba noodles directly to the soup pot or put them in individual bowls and ladle the soup over them. If you're not using all the soup right away, it is best to put individual servings of the noodles into your bowl and ladle the soup, that way they won't become overcooked and mushy.

Garnish with sesame seeds and scallions.

This is a fast and easy soup that yields about 6 to 8 servings. Perfect for a chilly evening's meal.

Vegan Spinach Paneer

Susan — Sun, 25 Oct 2009 17:57:00 GMT

I love Indian food but since I eat a primarily vegan diet and don't usually cook with oil, that adds challenge. I'm constantly looking for ways to take Indian recipes and make a tasty version by omitting the ghee of course and not adding any dairy products. I'm happy with the results from my efforts with making a vegan Spinach "Paneer" dish.

Traditional Spinach Paneer usually uses ghee (clarified butter), heavy cream, and a fresh cheese called Paneer. Here's how the traditional version is made:

How to Make Traditional Spinach Paneer

My vegan version substitutes tofu for the cheese and doesn't use any ghee or other oil in cooking. I substitute 1/4 cup of raw cashews blended with unsweetened soy milk for the heavy cream.

Ingredients:
pinch of Hing (optional)
1 TBSP fragrant curry powder (I like Maharajah Curry Powder from Penzeys)
1 tsp ground cumin
1/2 TBSP chili powder (salt free)
1/2 tsp hot red pepper flakes (optional, to taste; or, you could use whole dried small red chili peppers to taste)
1 tsp fresh ginger puree or minced fresh ginger
2 cups tomato puree
12 oz raw baby spinach, steamed, cooled, excess water squeezed out, and chopped (you could substitute frozen spinach if you like it)
1 cup unsweetened soy milk
1/4 cup raw cashews (or substitute cashew butter if you don't have a high speed blender)
6 oz medium firm tofu, cubed (use whatever firmness of tofu you like. I wanted a semi soft tofu to sort of mimics cheese texture)

olive oil spray

1. Steam and prepare spinach.

2. Spray a saucepan lightly with olive oil spray and heat to medium. Add spices, chillies, and ginger. Sauté a minute or two until lightly toasted. Add 4 TBSP tomato puree and cook for another minute with the spices. Add the rest of the tomato puree. Reduce heat to medium low and cook puree down to half its original volume, covered.

3. Add chopped cooked spinach to tomato puree. Cover and cook a few minutes.

4. Meanwhile, make the sauce by blending the soy milk with the cashews.

5. Add the cashew soy milk sauce and the cubed tofu to the puree with spinach. Cover and cook for a couple of minutes until the tofu heats through.

You can play with the spices for this recipe to your taste.

I served it as part of an Indian dinner with Cauliflower and Green Pea curry and some homemade Oothapams.

Hoisin Eggplant in Lettuce Cups

Susan — Sun, 18 Oct 2009 18:25:00 GMT

I saw some beautiful fresh water chestnuts at a market the other day. If you haven't tried them, I highly recommend buying some if you see them.

They're so much better than their canned counterparts. Crunchy and sweet when fresh, they lose a lot in the translation into the can. Named water chestnuts for their likeness to the nut, they are an aquatic vegetable grown in Asia. I absolutely love them.

I used them with eggplant, shiitake mushrooms and a little hoisin sauce to make a tasty filling for lettuce cups.

Ingredients:
4 small Asian eggplants, cubed
10 fresh shiitake mushrooms, diced coarsely
2 cloves of fresh garlic, minced
2 tsp fresh ginger, grated
8 fresh water chestnuts, peeled and chopped fairly small
3 TBSP Hoisin sauce

First I baked the cubed eggplant at 425 F. until it was lightly browned then set aside. I water sautéed the garlic and fresh ginger briefly, then added the shiitake mushrooms and sautéed until the mushrooms were soft. Than I added the water chestnuts and baked eggplant cubes. Stir in the hoisin sauce and heat through. Serve in lettuce cups or with steamed brown rice.

I used butter lettuce for this dish. The brown rice on the side has green peas and minced cilantro. Serves two people for an appetizer portion or (as I found out last night) one hungry person for a main course.

Vegan Mushroom Stroganoff

Susan — Wed, 14 Oct 2009 00:50:00 GMT

When I see nice looking mushrooms at a good price, I often make a vegan version of Mushroom Stroganoff using a recipe that I found in the recipe database in the members' area of Dr. Fuhrman's website. This is a fast, easy recipe that can be made for a weeknight dinner.

Ingredients:
1 medium onion, chopped
1 clove garlic, minced
1 pound mushrooms, thinly sliced
2 tablespoons lemon juice
1 tablespoon dried tarragon (it's even better with fresh tarragon to taste if you have it)
1 tablespoon paprika, sweet
1 cup vegetable broth (I use low or no salt)
2 tablespoons tahini (I often substitute raw unhulled sesame seeds and blend with the broth)

In a non-stick skillet, water sauté the onion and garlic briefly, then add the sliced mushrooms, and cook until the mushrooms are soft.

Add lemon juice, tarragon, and paprika and mix well. Warm the broth briefly in the microwave if it's cold, then blend with the tahini in a blender. If you have a high speed blender like a Vita-mix you can easily substitute 4 TBSP raw sesame seeds and blend with the broth, then add to the skillet with the mushrooms.

Mix together well and bring to a low simmer to blend the flavors.

Makes approx. 4 servings. Serve with noodles, over a baked potato, on toast, or on steamed greens.

Here, I served the stroganoff in a ring of steamed baby spinach with a baked sweet potato on the side.