With cashew sour cream over mung bean pasta and wilted spinach

vegan-mushroom-spinach

There’s nothing better  than good Stroganoff. My grandmother used to make them for me (mushroom was her specialty)  when I was a child.  How  fortunate we are now to have the beautiful Romi Sloan sharing one of her recipes with us.  Check out her bio at the bottom.  I think this is one we’re going to have to make now as it sounds so good my mouth is watering!

Cashew Sour cream

• 1 cup soaked raw cashews

• ½ cup water

• 1 tsp apple cider vinegar

• 1 small lemon (juice)

Soak cashews in water for 1-3 hours

Add all ingredients above to high speed blender and blend until smooth

Vegan Mushroom Stroganoff

• 2 shallots (chopped)

• 2 packages baby bella mushrooms (cleaned & Sliced)

• 3 tbsp olive oil

• ½ tsp paprika

• ½ tsp cayenne pepper

• Slight squeeze of lemon

• 2 tsp vegetable bullion paste

• Salt & pepper to taste

• ½ cup of water

• 1 cup cashew sour cream

• Mung bean pasta

Add olive oil to pan and heat (high)

Add chopped shallots to pan and sauté until browned.

Add sliced mushrooms to pan and sauté.

Once shallots and mushrooms are soft add ½ cup of water to deglaze pan.

Lower heat and add paprika, cayenne pepper, vegetable bullion and a squeeze of lemon to pan and stir until

thickened.

Add Cashew sour cream and heat thoroughly.

Add Salt and pepper to taste.

Serve over mung bean pasta

Wilted Spinach

• 2 tbsp olive oil

• 2 cloves of garlic

• 1 lb organic spinach washed thoroughly and stems removed.

• Salt & Pepper to taste

On medium heat add oil and garlic to pan and sauté

Add spinach leaves to warm oil and turn until wilted continue to add spinach until all is wilted, add salt &

pepper to taste.

 

vegan-chefAbout the Vegan Chef and Woman Extraordinaire 

Romi Sloan  Has been offering the North East a taste of beauty for

more than two decades. Established Hamptons Garden Designer,

owner of Gardens by Romi Inc., Co founder of Hamptons Hurricane

Relief Fund , and recently producing Kirtan in the Hamptons.

Romi’s life philosophy is to leave as small a footprint upon the earth

as possible and she has kept to that ideal since before it became

fashionable. Living a vegan, organic lifestyle Romi has shared her love

for the environment and all that is has to offer through countless

methods. Rescuing orphaned animals, hosting vegan cooking classes,

volunteering her time with her hurricane relief organization, and

spending her days replanting native gardens, she works to her fullest to

make the world a better place.

Certified in permaculture, she plans on opening a self sustaining

vegan retreat center where she can offer instruction and internships

in the field. As well as yoga, kirtan and vegan cooking instruction

in combination with an animal rescue where guests can bond with

formerly abused and neglected animals.

Visit Romi’s website at www.gardensbyromi.com