Sunday, May 22, 2011
As promised, this is the non-anchovy version of Worcestershire sauce I use when Wooster is required.
The commercial version I buy on occasion uses tamarind paste and shiitake mushrooms, and I will experiment with a recipe containing those ingredients in the near future, but the recipe following serves rather well in the meantime, and uses readily available ingredients.
Vegetarian Worcestershire Sauce
Inspired by a recipe in Joanne Stepaniak's original "Uncheese Cookbook"
¾ cups water
½ cup tamari soy sauce (use wheat/gluten-free if desired, or whatever soy sauce you have at hand)
6 Tbs. agave nectar (almost everybody carries this now)
¼ cup apple cider vinegar
2 Tbs. molasses
2 tsp. ground ginger
½ tsp. garlic granules
½ tsp. onion granules
½ tsp. ground cinnamon
¼ tsp. New Mexico chile powder (just the chile itself, dried and ground) or cayenne pepper
¼ tsp. ground cloves
Place all the ingredients in a blender, puree until smooth, and refrigerate- a recycled 16 oz. bottle should be just the ticket for storing.
Sunday, May 15, 2011
Another rather lengthy hiatus since putting pen to blog. Maybe someday I'll get all disciplined about this thing but no promises.
There's been some cooking, there's been some seed starting (I lied in my last post- I'm going to grow something this year dang it, even if I don't know when or where the next garden is going to be) and there continues to be a lot of chaos in getting the house ready to sell.
Actually I've decided chaos is the new normal- structure and order are for sissies!
But I digress- on to some recent kitchen kapers. One of my new favorite yummies is Mushroom Stroganoff. I don't think I ever had beef stroganoff, so I really can't say I know what a stroganoff should taste like, but I've loved this recipe every time I've made it. It started life as a recipe here but as usual didn't end up quite the same.
3 Tbs. butter
1 large onion, diced
12 oz. mushrooms, sliced
1 large garlic clove, minced
1½ cups vegetable broth, divided (1¼ cups + ¼ cup)
¼ cup dry red wine
2 tsp. tomato paste
1 tsp. soy sauce
1 tsp. vegan Worcestershire sauce
3 Tbs. all-purpose flour
½ cup vegan sour cream
2 Tbs. chopped fresh parsley or dill (optional)
½ tsp. salt, to taste
½ tsp. pepper, to taste
12 oz. noodles of choice, such as fettuccine or fusilli (depending on whether you like flats or shapes)
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until al dente. Remove from heat, drain, and set aside.
Meanwhile, melt butter in a large heavy saucepan over medium heat. Add onion and cook, stirring until softened (if time allows, cook long enough for the onions to caramelize). Increase the heat to medium-high, and add mushrooms and garlic. Cook until the mushrooms are tender. Remove to a bowl, and set aside.
In the saucepan, stir in 1¼ cups vegetable broth and wine through Worcestershire sauce, stirring up any browned bits off the bottom of the pan. Combine remaining broth with flour in a small bowl, whisk until smooth, and add to saucepan, stirring thoroughly. Bring to a boil, then reduce heat to low, and stir in the mushroom and onion mixture.
Remove the pan from the heat, stir in the sour cream, and cook over low heat, just until the sauce thickens. Stir in the parsley or dill if using, and season to taste with salt and pepper. Serve over cooked noodles.