Did you know that mushroom soup doesn't have to come from a can? Here's a simple recipe that you may want to try.
Cream of Mushroom Soup
2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour (or gluten free alternative)
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid
Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.
Tofu is a product that seasons beautifully. Although it is somewhat tasteless plain, it fancies up nicely with the addition of herbs and spices. Here it is used to create a Mexican enchilada dish. I think you'll like it!
Tofu Enchiladas
Filling
1 lb firm tofu, frozen, thawed, squeezed dry and chopped
1 onion, chopped
2 Tablespoons soy sauce
1 teaspoon ground cumin
1 4-oz. can mushrooms, chopped
1 can olives, sliced
Salt and pepper to taste
2 cups grated cheddar cheese or soy cheese (optional)
Corn Tortillas
Sauce
1 cup plain yogurt or low-fat sour cream or Tofutti vegan cream cheese
1 can cream of mushroom soup or soup recipe below
Pinch garlic powder
1 small can chopped green chilies
In a large non-stick skillet, saute onions, tofu, soy sauce and cumin together in a small amount of oil until onions are transparent and tofu is browned. Add mushrooms and olives, and salt and pepper to taste.
In a medium bowl, mix together all the ingredients for the sauce. Dilute with water to reach consistency for sauce.
Cover the bottom of a 9 X 13 inch sprayed casserole dish with a thin layer of sauce. Put tofu mix and cheese on tortilla and roll up. Place seam side down in casserole dish and repeat until filling is used up. Pour rest of sauce over the top of rolled tortillas. Bake at 350 degrees for 20 - 30 minutes. May sprinkler cheese or olives on top.
Cream of Mushroom Soup
2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid
Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.
Yesterday I posted a recipe for Pecan Balls with Apricot Sauce. The recipe I'm sharing today is for Sour Cream Mushroom Sauce. It can be used to cover the Pecan Balls instead of the Apricot Sauce. It can also be used in potato or pasta dishes.
Sour Cream Mushroom Sauce
Serves 10
1 teaspoon oil
1 - 2 chopped green onions
1 crushed garlic clove
1 teaspoon soy sauce
2/3 cup sour cream (soy)
1/2 11 ounce can cream of mushroom soup
Saute onions in oil until they are transparent and soft. Add the garlic and continue to saute 1 minute more.
Add the soy sauce, sour cream, and mushroom soup. Heat through. Pour over nut balls (or food you'll be serving this with).
This is a delicious savory recipe that creates a delightful main dish for a festive meal. The apricot sauce adds a bit of "sweet" to the dinner table for variety and your enjoyment.
Pecan Balls
Makes 10 servings
1 1/4 cups cracker crumbs
3/4 cup ground pecans or pecan meal
1/2 tsp. salt
1 finely chopped onion, small
1 1/2 tsp. sage
3/4 cup grated longhorn or mild cheddar cheese (soy)
2 pressed garlic cloves
3 Tablespoons minced parsley, fresh
4 eggs
Mix all ingredients. Form into walnut sized balls.
Pour apricot sauce over meatballs (recipe to follow).
Bake in a covered casserole at 350 degrees F. for 30 minutes.
The pecan balls may be made ahead and frozen. Freeze uncooked balls at least 2 - 3 hours on cookie sheet. When ready to bake, place in baking dish and bake for 12 minutes at 350 degrees F. Then pour sauce over nut balls. Return to oven and bake covered at 350 degrees F for 30 minutes.
Apricot Barbecue Sauce
10 servings
1/4 cup oil
1/4 cup rice vinegar or lemon juice
3/4 cup apricot jam
1/2 cup catsup
2 Tablespoons brown sugar
2 Tablespoons grated onion
1/4 teaspoon salt
1/2 teaspoon oregano
Dash hot pepper sauce
Handful of raisins
It is suggested that the raisins be cooked separately and added at the last minute or cooking time as they may sink to the bottom and stick, causing them to burn. Raisins may be omitted from recipe.
Mix all ingredients and bring to a boil. Cook for 5 minutes, stirring often. Pour over nut balls and bake.
I love unusual recipes. Like this one! Who'da thought that onions could make delicious ice cream? I dare you to try it.
Walla Walla Sweet Onion Ice Cream
1 cup milk
1 cup sugar
heat milk to where bubbles form on the edge of the pan. Stir in sugar until dissolved. Cool.
Add 4 pints whipping cream
2 cups finely shredded Walla Walla Sweet Onions
2 teaspoons vanilla
Chill in ice cream freezer. It is ready to serve in about 30 minutes.
Serve with shortbread or caramel topping.
