I adapted this from the Beef Stroganoff recipe in The Joy of Cooking. Here's the recipe:
a package of Gardein "Beefless Tips" 9 oz. ("Joy" calls for 1 1/2 lb. of beef!)
2-3 Tbsp. Earth Balance butter
1 large diced onion ("Joy" only calls for 3/4 Tbsp. of onion!)
3/4 lb. of sliced mushrooms, or as much as you want
salt, pepper, fresh nutmeg
1/2 tsp. dried basil
1/4 c. dry white wine
1 c. tofutti sour cream
In the butter, saute the onion and mushrooms until onion is transluscent, about 5 minutes, stirring periodically. Add "beef" and wine and saute another 5 minutes or so over medium-high heat, stirring so it won't stick. Season with salt, pepper a generous grind of nutmeg and basil. Add sour cream, warm through and serve over noodles or potatoes, whatever you like.
This recipe was very easy and quick. The Joy of Cooking version serves 4, and you could double the "beef tips" to achieve that amount, but I didn't, since I wasn't even sure if my carnivore would go for it, "fake meat" and all. Guess what? He DID! He even ate seconds and called it delicious! I'm so excited!!
We had the stroganoff over whole wheat linguine. I really wanted brown rice fusilli, but didn't want to overload my good-sport carnivore with new experiences!
Another meal that I wasn't going to feature since it is only a different combo of lots of the same leftovers I've been eating lately is this:
See those big bite marks all along the front edge? I was well into the nirvana that is assorted-vegan-leftovers-on-a-flatbread when my son walked in and said, "Wow."
"What? It's good!" I responded.
"Yeah, I think if I were vegan that would be good to me too. It just looks really healthy." he said.
"That's part of what makes it so good!" I continued.
"Seriously, it looks like you just scooped that out of a really healthy jungle," he added, diplomatically.
I started to giggle.
"That looks better than that Yoda-food you were eating the other day!" He continued.
He meant this: