I love stroganoff but went for years without eating it
because I thought it had to have beef and I was cutting back on beef
consumption. I also limited dairy consumption and just couldn’t imagine it
without the sour cream sauce. Then I had vegan stroganoff and the whole world
had color again.
Now I make it at home regularly.
Recently I was cooking this lovely dish and was reminded of
a basic cooking lesson.
With fresh mushrooms washed, chopped, and cooking, I turned
my attention to starting a pot of noodles before cutting garlic and onion to
add more magic to the mushrooms.
Disappointment suddenly filled the kitchen. I froze with the
realization that I didn’t have two key ingredients. How did I start cooking
without first pulling all ingredients from the pantry and refrigerator! The day
was cold and wet and I really didn’t feel like putting on street clothes to run
to the store for tofu based cream cheese and fresh salsa.
I engaged in battle with that disappointment demon.
I came up with a small can of coconut milk and Thai sweet
chili sauce!
Yes, it worked. It wasn’t exactly stroganoff but it was
still vegan and it was tasty. And most important, I will make it again.
But first I will have to make the original vegan stroganoff
dish again.
And I will check for all ingredients before starting to
cook.
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