I didn't make it with the tofu because I was kind of crunched for time and wasn't sure if I was going to make it out of the house in time so I sacrificed what I'm sure would have been a delicious addition to this dish. Also I used bowties (or "farfalle" in Italian which basically means "butterfly") instead of fusilli because I love bowties and think that they are just so darn cute.
Mushrooms and onions sauteeing with garlic and thyme. |
Adorable little bowties cooking |
I remember growing up my mother would make stroganoff and I would flip out. It was my favorite. Sometimes I would put soy sauce in it because I was a rebel. Making this recipe in the future, I think I would add more mushrooms because I love mushrooms.
The mushrooms and onions soaking up the white wine and tomato paste |
The sauce thickening |
I was really proud of myself for this recipe because 1) it was my first cashew-based sauce 2) I made it really efficiently in a short amount of time 3) it was delicious! I had TWO people tell me, so I know I'm not deluding myself. 4) I used my mom's cheap Chardonnay from a box as the "dry white wine" ingredient and it was still amahhhhzing.
yumyumyumyumparselyyum |
It was so good that I forgot to take a pic before I started eating. Whoops. |
Also I binge-read this one blog called Vegan Runner Eats and THIS is by far my favorite post on there. It teaches you how to maximize the health benefits of your plant-based diet by eating certain foods together. It's really interesting and I really recommend reading it. She's also a really good example of how cutting back on meat, eggs and dairy (or eliminating it completely) can help your body run more efficiently! She runs marathons!
ps. here's a bonus pic of the delicious bruschetta I got at dinner last night at Il Cerbero.
yummm. and of course wine. |
ciao ciao! -Katelyn
UPDATE: I made this today with some sautéed seitan and I added a few splashes of soy sauce and it was amazing!!