First off, sorry that there are no pictures of this weeks food. MacPro and I were both hungry and I remembered about the pictures after we ate, I can only take this as a sign that the food was good.
The menu this week consisted to two recipes from the Moosewood Cookbook, Vegetable Stroganoff and Fruited Yogurt Dessert.
Fruited Yogurt Dessert
3 cups plain yogurt
1 cup fresh strawberries cleaned and cut
1/2 a cup of maple syrup (I used less, around 1/4 cup)
1 mashed, ripe banana
Dash of cinnamon
Combine the above ingredients and serve chilled. I served mine on top of pudding, it was a hit! I am thinking that I am going to keep this fruited mix of yogurt on hand for those times when plain yogurt just needs to be spiced up.
I. The Sauce
3 cups sour cream
1 1/2 cups plain yogurt
3 Tbs. dry red wine
1 cup chopped onion
1/2 pound chopped mushrooms
1/2 tsp. salt
1/4 tsp dill weed
dash of tamari sauce
Saute onions and mushrooms in butter until onions are soft. Combine all ingredients in the top of a double boiler and heat gently for about 30 minutes.
II. While the sauce simmers, steam 6 cups chopped fresh vegetables of your choice.
Suggestions: Cauliflower, carrots, zucchini, celery, cabbage, peppers, cherry tomatoes.
III. Cook 4 cups raw egg noodles in boiling salted water until tender. Drain and butter.
Assemble the straganoff on a platter and garnish with fresh minced scallions.