Easy and good mushroom stroganoff

This started as a simple breakfast dish, and only got a little more complicated as I improved it.  It takes about 10 minutes to prepare and to me, tastes heavenly.

Ingredients for one person's breakfast (I measured today just for you):
~4 oz mushrooms
~6 oz spinach and/or arugula
4 oz soy yogurt
a little less than 1/4 tsp onion powder
a little less than1/4 tsp garlic powder
rounded (i.e., a little more than) 1/2 tsp oregano
rounded 1/2 tsp tarragon
rounded 1/4 tsp dill
rounded 1/2 tsp paprika

combine the mushrooms and spices and 1/2 cup water and cook a few minutes.  Add the spinach and arugula and cook a few more minutes until they are to desired consistency.  Add water as needed, or let it burn off as needed.  Add in the soy yogurt last and serve.

Note:  if you don't mind it taking 20 minutes to prepare, use real onion and garlic, chop and cook up at the beginning with the mushrooms.

Mushroom stroganoff

wow, this was surprisingly good, considering I was winging it.  and quick and easy.   I came up with the idea when I thought about cooking up onions and mushrooms.  Then I thought, I wonder if soy yogurt would make it taste like stroganoff!  (source cream substitute).  I didn't know what other flavors to add, but I recalled adding dill in the old days.  I googled mushroom stroganoff and saw some other ingredients like tarragon which I didn't have and ground mustard seeds which I didn't have but I had some mustard and some mixtures with tarragon in it.  So basically I had no idea what I was doing but it worked.

Ingredients:
1 large onion
1 lb mushrooms
4-8 oz homemade soy yogurt, or 3-6 oz WholeSoy Yogurt (plain unsweetened)  (note, the WholeSoy yogurt is stronger than my homemade so I'd start with 3 oz and see if it's too tart, then add more if you'd like).
1 tsp sweet paprika
1 tsp  tarragon
1 tsp oregano
(amounts and choice of herbs doesn't matter too much)
2-4 tsp chopped fresh dill (or 1 tsp dried)
1 T unsalted mustard (I'm not sure, I just gave a biggish squirt)
1-2 cups cooked brown rice or
1 head lettuce/spinach
1/2-1 cup frozen peas, optional
some kale, optional

Here's the dried spices and mustard I used:

Like I said, I was just guessing.  thyme could be good.  tarragon?  suggestions welcome!

To cook:

Chop the onions while heating up a dry pan on the stove.  Throw the onions in the pan and let them sear.  Stir and let brown a bit, while chopping the mushrooms.  throw them in the pan.  stir.  they will release their liquids. add kale if you want (probably not recommended but if you want some greens...)  add the dry spices and mustard.  if you need to add some water, start with 1/4-1/3 cup, i.e., not too much.  Let that simmer until the onions (and kale) are as tender as you want (5-10 minutes or up to you).   add the peas if you want them, cook for a few more minutes.  add the dill.  add the yogurt.   

Serve over brown rice and/or chopped lettuce and/or chopped spinach.

Here are our meals:

Housemate's is on the left, served over brown rice (actually I was out of rice so used oat groats! it worked great) with peas.  Mine is on the right, served over a head of chopped lettuce, no peas.

Late summer beans & greens

This is similar to my usual beans but it uses harvests from the garden too:

Ingredients:

1 lb beans (any variety from Rancho Gordo)

juice from 5 lbs carrots--about 36-40 oz

water as needed--a few cups

1-2 onions

1-2 lb mushrooms, any kind (Dr. Fuhrman now says all mushrooms are good for you).

tons of collard greens (a week's worth from 6 plants!)

eggplant if there is any ripe

herbs from the garden (parsley, chives, basil)

Rinse the dry beans. Chop the onions, mushrooms and collards in a food processor--not required for onions and mushrooms but saves time and compacts them--required for the tons of collard greens to compact them. Combine everything in a big pot, and soak overnight or for several hours. Cook for 4 hours, or until desired tenderness, adding water as needed.

Note: We can tomatoes from the garden, and sometimes a can doesn't seal. I might add in one of these if there is one.

mushroom-bean stroganoff

I varied the Fuhrman recipe so much I decided to post it here.

Ingredients:

1 medium onion, chopped

1 clove garlic, minced

1 lb shitake mushrooms (without stems?) chopped

juice of 1 lemon

1 Tbsp tarragon

1 Tbsp paprika, sweet

1 cup carrot/beet/celery juice (whatever combo you like)

2 cups beans (I used mayacoba heirloom beans but any white, red, or pinto would be good. I bet adzuki would be good. Lentils too.)

3 Tbsp sesame seeds

1/4 cup raw cashews

1 Tbsp fresh dill, minced, or 1 tsp dried

1. Water saute the onions and garlic until soft.

2. Add the mushrooms and continue stirring and sauteeing

3. Add the lemon juice, tarragon, dill (if dried) and paprika, and mix well.

4. Add some veggie juice as needed

5. Blend the cashews and sesame seeds in some of the veggie juice and/or bean juice

6. Add the nut/seed cream, rest of the veggie juice, and dill (if fresh); cook until it thickens, usually less than 5 minutes.

Spoon over any vegetable, e.g.: potatoes, brussels sprouts, arugula, whatever's in the fridge.

It's good and has a really nice creamy texture, due to the cashew cream.

lentil mushroom barley soup

I made this up today and it was very good. No need to follow this exactly, as it's hard to ruin lentils.

Ingredients:

2 cups dry lentils (I like to mix them up, used 1 cup brown, 1 cup green)

8-16 oz shitake mushrooms (I didn't weight them. Note: I chose shitake because Dr. Fuhrman says they are healthier than button, crimini, and portobello)

1/2 cup hulled or hulless barley

2 carrots, chopped

an onion or leek, chopped

1-2 cloves garlic, chopped

1 cup celery juice

1 cup carrot juice

2-3 cups water (add as needed as soup thickens)

1/2 tsp ground cumin

1/2 tsp oregano

1/2 tsp thyme

a little cayenne or chipotle pepper/powder to taste

Throw everything in a pot and cook for an hour or until lentils and veggies are tender. Add water as needed if soup gets too thick. The celery and carrot juice adds just enough flavor to keep you from thinking it needs salt or heavy spices.