undairied goodness

 beef stroganoff

 

3T olive oil
1/2 pound mushrooms
onion & red pepper, sliced
3 sprigs thyme
~2 pounds sliced beef fillet
salt, pepper & nutmeg - to taste
1/4 C white wine
2 beef bullion cubes
1-1/2 to 2 cups almond milk
3 T cornstarch
~ 1/2 pound egg noodles

 

1.  cook noodles according to package directions.

2.  saute mushrooms in olive oil, then remove.  add onion, peppers, thyme and beef.  return mushrooms to pan and add spices.  cook beef through.

3.  add wine, simmer.  add bullion cubes and stir.

4.  combine cornstarch and almond milk.  scoop beef to one side of pan, stirring almond milk into hot liquid.  continue stirring sauce into beef and veggies as it thickens.  serve over hot noodles.

 

*** this is bland, compared to regular stroganoff, but the kids said it was good enough to ask for seconds!!  they said that it tasted better with some grated parmesan stirred in.***

 

 

punkin pie!!!

from alisacooks.com

 

1/2 C brown sugar
1/4 C white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2 eggs
15 oz can of pumpkin
1 tsp vanilla
1 C coconut milk (NOT coconut water - there is a difference)
prepared unbaked pie shell

 

1.  shake and/or stir coconut milk before starting.

2.  combine sugars and spices.

3.  beat eggs.  add pumpkin, vanilla and spices.  fold in coconut milk.

4.  pour into pie crust and bake in preheated 425* oven x 15 minutes.  cover edge of pie crust with foil to keep from burning.  reduce heat to 350* and continue baking 50-60 minutes or until a knife inserted in center of pie comes out clean.  cool a minimum of 2 hours.