Wow, I haven't posted anything in almost two weeks! And of course I decide to cook when I should be studying for finals :) It's a nice distraction! I finally made something tonight that I've been wanting to try out for a while. I was inspired by a recipe posted on The Domestic Vegan's Blog which is one of my favorite blogs to follow! I didn't follow her recipe exactly because A) I didn't feel like going to the store and B) I wanted to try some different flavors/spices, (also, my recipe isn't vegan, sorry!) so I wanted to try and concoct something on my own!
I couldn't think of a 'name' for this, hence the uncreative title. But, I thought it was really good!
Here you go:
-Gardein Beefless Tips (in the freezer section) (of course you can use real beef or Portabella mushrooms!)
-Noodles, whole wheat (I used spaghetti noodles)
-1 can cream of celery, low sodium
-1 package of mushrooms
-1 yellow onion
-Worchestire Sauce (Did you know this has anchovies in it?! There are vegan versions if you're interested!)
-~1 tsp Thyme, dried
-I used just a little bit of cayenne pepper (Don't tell the hubby!)
-Begin boiling the water for the noodles so the noodles can be cooking
-Pour the cream of celery and just a little less than a can of water into a small sauce pan
-Pour a little olive oil into a pan and begin sauteing the onions and garlic
-Add the mushrooms to the onions and continue sauteing until mushrooms have shrunk and onion has become translucent
-Add the beefless tips to the pan and cook until they have browned
-(If you like, I added a pinch of flour here to make it a little thicker)
-Add worchestire sauce to beefless tips pan (I didn't measure, maybe about 1 Tbs?)
-Add Thyme and a SMALL pinch of cayenne pepper (Trust me, SMALL)
-Add the cream of celery to the pan with the onions, beefless tips, etc.
-Stir together and allow to thicken
-Drain noodles and add to pan, stir together
I served mine with fresh strawberries because I was craving them! :)
If you try it, let me know what you think about it!