Tofu Tacos!

Tofu is not native to Latin American recipes, but people are eating vegan and vegetarian foods with classic Latin American flavors.

¡Tacos de Tufu! (Spanish)

Serves 4

2 4-ounce (225 g) organic extra-firm tofu

2 Tbs. (30 ml) each: soy sauce or GF liquid aminos  and avocado oil

1/3 cup (45 g) organic tomato paste

paprika, cumin, chili powder, oregano and/or thyme

minced garlic

sliced shallots

sliced cremini organic mushrooms

8 organic coin tortillas

toppings:

diced avocado

(GF) cheese

organic lime juice

organic salsa

(GF) cheese

chopped chipotle chili peppers

green chilis 

shredded organic lettuce

uno 1.  Press out the water in the tofu for about 1o minutes.

dos 2. Use a folk to crumble the tofu.

tres 3.  Whisk together the oil, spices, tomato paste, garlic, and soy/liquid aminos.

cuatro 4. Mix the remaining sauce and tofu

cinco 5. Heat a skillet to medium-high and add the tofu mixture. Cook until warmed.

seis 6. Remove the tofu and set aside.

siete 7. Sauté the mushrooms and shallots.

ocho 8. Heat the tortilla shells.

nueve 9. Serve: tofu and mushroom mixtures with the toppings of choice.

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A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

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Basic Tuna Noodle Casserole of 1950s

Growing up in the 50s and 60s, ment a least a tuna casserole every week. Of course, a can of tune was only 25¢-35¢ (= $3 in 2026, though a can today is between $1 and $5.50). The casserole provides lean protein, heathy Omega-3 fatty acids (needed to support our heat and brain health  and we do not produce it on our own), and essential vitamins. Then, add all the other ingredients, and voilà, memories from the past.

P.S. Tune noodle casreerole originated in the Pacific Northwest around 1930. It was a stable, affordable family dinner during the Depression and post-WWII era. (I think I'll make it tonight.-Mike)

Seves 4-6

Preheat the oven to 425ºF/220ºC

1 12-ounce (340 g) package of (gluten-dairy free) egg noodles, cooked

2 (10.5 oz) (300 g) cans of organic cream of mushroom soup

2 cups (260 g) (DF) cheddar cheese 

2 (5-oz) (150 g) cans wild tuna, drained

1 cup (130 g) frozen organic green peas

sliced organic mushrooms

chopped organic onion

organic crushed potato chips or (GF) bread crumbs 

1. Mix the noodles, condensed soup, 1 cup (130 g) cheese, tuna, peas, mushrooms, and onions in a bowl.

2. Pour it in a baking dish.

3. Cover the top with the crushed potato chips/bread crumbs  and the rest of the cheese.

4. Bake about 20 minutes. 

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Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

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Soba Noodle Soup with Vegetables

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari 

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger 

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots 

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

 七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

 八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp. 

 九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

 十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

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Fish à la Vegetables & Mushrooms

Bretagne is a region in western France, whose people consider themselves first Breton and second French. Facing the sea and important agricultural regions, every village has their unique recipes. 

Pesked gant legumaj ha kebell (Breton)

Poisson à la Légumes et Champignons (French)

Serves 4

bass (typically Breton), or cod, tilapia or sole

olive oil

sliced organic onion

organic mushrooms

sliced garlic 

organic kale

1 diced organic tomato

2 tsp. (4 g) herbs de Provence

1 Tbs. (15 ml) organic lemon juice

garnish: chopped parsley 

optional: other types of pre-cooked Brittany vegetables:

• cauliflower
• broccoli
• cabbage
• artichokes
• potatoes
• carrots

~Breton/Brezhoneg (Celtic language spoken in Brittany, France)~

unan 1. Heat 1 Tbs. (15 ml) oil over medium heat.

daou 2. Sauté the onion for 4 minutes.

tri 3. Add the mushrooms and garlic for another 5 minutes.

pevar 4. Add kale, tomato, and 1 tsp. (2 g) herbs de Provence. Cook about 5 minutes. (You could add any of the optionals vegetables or serve separately.)

pemp 5. Stir in the lemon juice.

c’hwec’h 6. Remove, cover the pan.

seize 7. Rub the fish with a tsp. (2 g) of herbs.

eizh 8. Heat the oil over medium-high heat.

nav 9. Fry the fish, 2-4 minutes (inside temperature 145ºF/63ºC).

dek 10. Platte fish with vegetables and garnish.

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Mushroom Toast

Whether we are traveling in France or Germany, we can always find a light lunch. Then too, at home, we can enjoy the taste of mushrooms on toast with a creamy sauce.

Toast aux champignons (French)

Pilztoast (Germany)

Serves 4

Preheat the oven to 305F (175C)

8 Tbs. (120 g) of (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

mushrooms (mix), sliced

1 1/2 tsp. (7 ml) juice of organic lemon 

2 chopped organic shallots

1 cup (240 ml) (dairy-free) yogurt

1/2 cup (120 ml) dry white wine

2 Tbs. (30 g) fresh chopped parsley

white pepper to taste

4 crips crusted (dairy-free) bread

1/2 cup (120 ml) hollandaise sauce*

un 1. Mix 7 Tbs. (105)  butter and the flour to make a paste.

duex 2. Mix the lemon and mushrooms.

trois 3. Melt 1 Tbs. (15 g) butter and sauté the shallots about 2-3 minutes.

quatre 4. Add the mushrooms and sauté another 4 minutes.

cinq 5. Add the white wines and yogurt.

six 6. Brings to boil over a medium-high heat.

sept 7. Stir in the butter/flour sauce slowly until it thickens.

huit 8. Add the parsley and set aside.

neuf 9. Toast the sliced bread in the oven for about 6 minutes.

dix 10. Place the toast on a plate, spoon some of the mushrooms on top.

onze 11. Drizzle some hollandaise sauce and garnish with parsley.

*Hollandaise Sauce 

Holländischesoße (German)

sauce hollandaise (French)

makes 1 1/2 cups (360 ml)

4 organic egg yolks (Use the egg whites instead of whole eggs to make waffles.)

3 Tbs. (45 ml) organic lemon juice

1 Tbs. (15 ml) dry white wine

dash or two of cayenne pepper

1 cup (130 g) (dairy-free) organic butter

eins 1. Place a double boiler over a low heat.

zwei 2. Whisk the egg yolks, lemon juice, and wine on the top pan of the boiler, until it thickens.

drie 3. Remove the pan.

vier 4. Add the cayenne pepper.

fünf 5. Slowly add the butter, whisk.

Use the extra sauce on tomorrow's fried eggs and ham breakfast (eggs benedict/œufs bénédicte/Eier Benedikt).

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Herby Fish with Mushrooms

Serve with rice, (GF) quinoa, or roasted potatoes.

~an open fish market~

Serves 4

3 Tbs. (45 ml) olive oil

1 organic sliced onion

organic mushrooms

sliced organic garlic cloves

diced organic tomato

2 tsp. (10 g) each dried: oregano, rosemary, and thyme

1 tsp (5 g) each dried: mint and sage

1 Tbs. (15 ml) organic lemon juice

1/2 tsp. (2,5 g) each: Himalayan salt and black pepper

4 wild cod, sole, or tilapia fillets

chopped parsley for garnish

other organic vegetables of your choice

1. Heat 1 Tbs. (15 ml) oil over medium heat.

2. Sauté the onions for 3-4 minutes.

3. Add the mushrooms and garlic, cook about 4-6 minutes.

4. Stir in the lemon juice, plus half the salt and pepper.

5. Remove from the heat, cover, and keep warm

6. Sprinkle the fish with the herbs and rest of the salt and pepper.

7. Heat 2 Tbs. (30 ml) oil over medium-high heat.

8. Add the fish and cook 2-4 minutes on each side, inside temperature 145F (63C).

9. Place the fish on plates.

10. Add the vegetables around the fish.

11. Sprinkle with parsley.

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Salad à la Mushrooms with Farro, Quinoa, or Brown Rice

Non-gluten free farro refers to as the grains of three wheat species.

Italian: farro grande, farro medio, and farro piccolo

French: grand épeautre, moyen épeautre, and petit épeautre

English inaccurately referred to as "spelt". Spelt is commonly grown in Germany, Austria, and Switzerland.

It is eaten plan or in salads, soups, or other dishes. 

Insalata à la Funghi con 

Farro, Quinoa o Riso Integrale (Italian)

Serves 6

Preheat the oven to 400F (200C)

8 ounces (225 g) organic uncooked farro, or gluten-free quinoa or brown rice

organic mushrooms, sliced 

sliced organic shallot or red onion

olive oil

Himalayan salt and black pepper to taste

4 sprigs of thyme, stripped the leaves or dry

2 Tbs. (30 ml) (dairy-free) organic butter

minced organic garlic cloves

organic kale, chopped

balsamic oil

option: sliced cooked organic (dairy-free) sausage

uno 1. Cook grains as directed on the package. (It can be made a day ahead and refrigerated.)

due 2. Use a baking sheet, mix the shallots/onions and mushrooms. Drizzle with oil and add some salt and black pepper.

tre 3. Rost about 15-20 minutes.

quattro 4. Scatter the thyme over them.

cinque 5. Melt the butter.

sei 6. Add garlic for 2 minutes.

sette 7. Add chopped kale for 3 minutes, stir.

otto 8. Add mushroom mixture. 

nove 9. Stir in the cooked grain and optional sausage. 

dieci 10. Drizzle with balsamic. Serve in bowls.

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Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

1 Tbs. (15 g) (gluten-free) potato flour

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

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Soup à la Wild Rice

I bought over three pounds (1,5 kg) of wild rice. Well, it was on sale. There is only so much you can have rice with food, but why not make soup out of it?-Mike

Wild rice is also called: manoomin, monomer, Psíŋ, Canada rice, Indian rice, or water oats. It is eaten mostly in North America and lesser in China. It has a chewy outer clover and tender inner grain, with a slightly plant taste.

                         

A 19th century illustration of Native Americans                     wild rice field

harvesting wild rice.

Serves 4

Cashew Mixture:

1 cup (240 ml) organic almond milk 

1/3 cup (45 g) organic cashews

1/4 cup (30 g) organic cannelloni beans, drained and rinsed

2 Tbs. (30 g) organic white miso paste, soy sauce or (GF) liquid aminos, tamari, fish sauce, or tahini 

2 tsp. (10 g) Dijon mustard

1. Place the ingredients in a blender and process until smooth. Set aside.

Soup:

2 Tbs. (30 ml) olive oil

1 bunch organic scallions, chop the entire scallion

1 organic celery stalk, chopped

1 organic carrot, chopped

slice organic mushrooms

1 tsp. (5 g) Himalayan salt

minced organic garlic cloves

minced rosemary

bunch of thyme, tied together

1 1/4 cup (160 g) organic cannelloni beans, drained and rinsed

black pepper

4 cups (960 ml) water

1 cup (130 g) cooked wild rice

2 Tbs. (30 ml) organic lemon juice and lemon wedges

4 cups (520 g) chopped organic kale

red pepper flakes

parsley 

2. Heat the oil over medium heat.

3. Add the scallions, celery, carrots, mushrooms, and salt. Stir.

4. Cook about 10 minutes.

5. Add the garlic, spices, beans, and water. Stir.

6. Cover and simmer for 20 minutes.

7. Remove the thyme and stir in cashew mixture, rice, 1 Tbs. (15 ml) lemon juices and kale.

8. Simmer over low heat about 5 minutes.

9. Serve with lemon wedges, parsley, and red pepper flakes to taste. If it is too thick, add water as needed.

 

Try some of the other soup recipes:

https://veggiefernandezs.blogspot.com/search/label/soups

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