Vege Pene Stroganoff

Add some veggies and garlic bread and you've got a nice supper.

This is admittedly an adaptation of a more traditional stroganoff recipe. The beautiful thing about what our forefathers used to call "made" dishes is that there is room for adapting the recipe to what you've got on hand.  This can be made with almost any sort of pasta you want. I chose pene pasta because I was out of egg noodles, but it works either way. It works with several types of vege-meats. This one is pretty adaptable.

Ingredients:

• Loma Linda Choplets, Loma Linda Vegetable Steaks, Loma Linda Beefless Chunks, or Worthington Vegetable Steaks,
• Chopped onions
• Pene pasta, rotini or egg noodles
• 1 tsp salt
• 1/2 cup sour cream
• 1/8 cup evaporated milk
• Mushrooms
• 1 Tbsp flour
•  Butter, margarine, olive oil
• Parmesan cheese
• Small can of sliced olives

Directions:

Get a great big bowl for mixing the pasta. It's very messy as you can see!

1. Cook the pasta according to directions. Should be slightly al dente'. Drain and set aside.
2. While the pasta is cooking, drain the juice from the Vegetarian meat can into a bowl and set aside.
3. Brown Beefless Chunks in butter, margarine or olive oil. If you use Choplets or Vegetable Steaks, cut them into strips before browning.
4. Put browned vegetarian meat into large mixing bowl.  Use the skillet to saute the onions and mushrooms. When ready, add to browned vege-meat in the big bowl.
5. In skillet add tablespoon or so of flour and stir into olive oil. Heat till it starts to thicken. Add the liquid from the vege-meat can and allow it to thicken slightly. Add evaporated milk, sour cream and allow to thicken again. Add water to the sauce till it thickens again. Add water a little at a time till you have a nice saucy consistency. 
6. Pour the pasta into the big bowl with the vegetables and the vege-meat. Mix and then add the sauce. Stir in olives and you're done.

As I said you can use several different noodle-like pasta types and any of several beefish vege-meats. Choplets probably make the best stroganoff dishes. It's pretty easy to make, sits well overnight, travels well and is easy to expand to makes lots and lots of delicious pasta.  Sprinkle a little Parmesan on it when you serve it up and it's really nice.

How cool is that?

Tom King
(c) 2015

Hobo Dinners

My wife thinks my putting ketchup on this stuff is
a desecration. She may be right.

Hi, folks. I'm back. I've been off the grid for a bit. Sorry about that. But in the meantime we've cooked up some really good meals and taken pictures. This time I'd already put ketchup on mine and Sheila had hers half eaten before I remembered to take a picture of it.

This is one of our very favorite recipes and it's probably the easiest one of the bunch.  Sheila calls this a "hobo" dinner because theoretically you could make this with a campfire and a big piece of foil and a few odd root vegetables.  Here's how it works:


Ingredients:

1. Potatoes, peeled and quartered
2. Onions, peeled and quartered
3. Carrots, peeled and cut in chunks (peeled baby carrots are perfect)
4. Can of Loma Linda Swiss Stakes or Worthington Vegetable Steaks or Loma Linda Redi-Burger
5. Salt & your favorite seasoning  (Make one for everyone and a really big one for yourself)
6. Foil

Directions:

1. Preheat oven to 375° 
2. Spread out large sheet of foil - 12x12 inches will do it.
3. On foil place carrots, onions, potatoes and half pieces of vege-meat
4. Salt and season. For added flavor you can sprinkle a little olive oil over all
5. Wrap ingredients with foil to make a little bundle.
6. Place foil wrapped veggies and vege-steaks in oven and bake till fork passes through potatoes easily.
7. Gently open foil wrapping and place hobo dinner on plate
8. The taste is incredible. The flavors blend so beautifully you don't need anything else except a tall cold glass of iced sweet tea (caffeine free of course).

This is a great recipe for a youth campout and really healthy to boot. Bring a sack of potatos, a sack of onions and a sack of carrots and cans of Vege-steaks. Have the kids peel their own veggies. Several rolls of foil and you're in business. These will cook in the coals of your campfire and come out amazingly tasty.

You can even do this with Redi-Burger since it can be taken out of the can in chunks and cooked that way and it will hold together. The original recipe uses balls of hamburger.  It's good stuff. If you wait around, you'll be sorry you did.

© 5/23/2015 by Tom King