Vegetarian stroganoff

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With our appetites ignited by the blini appetiser, it wasn’t long before we were keen to move onto the next course in our recent Russian-inspired lunch. Which just happened to be…..a battle of the stroganoffs! beefvtofu Mr BBB prepared a rich and creamy original version, with the trusty guidance of Maggie Fulton. IMG_2942 And, with the carnivores taken care of, I opted to try and make a vegetarian version. With tofu for protein… IMG_2918 Vegetables for bulk… IMG_2917  The assistance of our wok… IMG_2920 And a mixture of tomato passata, stock and peanut butter… IMG_2922 And I had something that started to almost resemble a stroganoff. IMG_2921 Finished with crème fraiche, and my meat-free take on an old classic was complete! IMG_2939 I was really pleased with how this stroganoff turned out. It was rich in flavour, and wonderfully creamy… IMG_2944 Just how a stroganoff should be really!  IMG_2945 I found it hard to compare the two versions, however, as they were both yummy in their own way. IMG_2947 Served with brown rice, and topped with fresh parsley, I am going to sit on the fence and call this a draw 😉 Although, I must say, I did love how vibrant in colour the vegetarian version turned out – and the tofu and mushrooms really take on the sweet and creamy flavours of the dish. Vegetarian stroganoff (serves 6 to 8) (adapted from here)

  • 1tbs olive oil
  • 600g firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 1 red onion, sliced
  • 1 red capsicum, sliced
  • 400g button mushrooms, sliced
  • 1 cup tomato passata
  • 400ml vegetable stock
  • 2 tbs peanut butter
  • 2 tsp cornflour
  • 1 tbs tomato paste
  • 200g crème fraiche
  • salt and pepper
  • chopped fresh parsley to serve
  1. Heat oil in a large wok over a medium-high heat. Add tofu and stir fry until golden brown. Remove and set aside.
  2. Add onion and garlic to the wok, and cook for 2 minutes.
  3. Add capsicum and mushrooms and cook for a further 4 minutes, stirring.
  4. Return the tofu to the pan. Add the passata, stock and peanut butter, stirring to coat. Simmer for 5-10 minutes, or until the liquids have mostly evaporated.
  5. Transfer to a medium sized saucepan, and place over a low heat.
  6. Mix cornflour with a little water to form a paste. Add to the tofu and vegetables, along with the tomato paste and crème fraiche. Stir to combine and heat over a low heat until warmed through (stirring often). Season with salt and pepper.
  7. Top with fresh parsley to serve.

Gluten free blini with prosciutto & basil creme fraiche

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IMG_2934 We started our recent Russian-inspired lunch with a rather easy starter. One that was relatively simple to put together (once the blini themselves were made that is!) blini Blini with prosciutto & basil crème fraiche. And they were gluten free! Originally from Russia, blini are small leavened buckwheat pancakes that are traditionally served with sour cream and caviar. To make the (GF) blini, I made a batter using:

  • 1/2 cup buckwheat flour, sifted
  • 1/4 cup GF plain flour, sifted
  • 2 tsp baking powder, sifted
  • 1 egg, lightly beaten
  • 3/4 cup milk + 1 tsp lemon juice (combined and left aside for 5 minutes to form a ‘buttermilk’)
  • 30g melted butter

IMG_2887 Then pan-fried small amounts in a little butter like mini pikelets (a few at a time), until golden brown. IMG_2891 My blini were by no means perfect or uniform in shape, although I think that gives them a little character 😉  IMG_2895 Although, next time, I would probably rest the  batter for half an hour or so prior to cooking, to see if my blini come out a little thicker. IMG_2896 The topping for the blini could not have been simpler. Starting with basil pesto, that I stirred through a tub of crème fraiche. IMG_2924 IMG_2936 Followed by some sliced prosciutto…  IMG_2931 And finished with chopped chives.  IMG_2932 Simple yet tasty…  IMG_2933  And served straight from the chopping board for all to enjoy!   IMG_2938 A versatile starter, for which the topping possibilities are endless! What about you? Ever tried blini and have a favourite topping? Another favourite of mine is sour cream, smoked salmon and dill – YUM!