I saw the recipe card of the Pressure Test Beef Stroganoff at Master Chef's official supermarket and decided to make it for dinner. Conveniently, they sell Spring Gully Gluten Free Worcestershire Sauce which was labeled "suitable for vegans". The recipe ask for 500g piece of beef, so I grabbed two packs of 400g Simple Soy original Tempeh from Asian supermarket as my "core ingredient" (we doubled the recipe).
Kristy suggested Tastebook's Vegan Heavy Cream/Creme Fraiche Substitute recipe, which is basically Tofuttii Cream Cheese, soy milk and lemon juice.
I did a few sets of Russian Kettlebell Goblet Squat when the Stroganoff were simmering. Yes, I'm a hard living comrade.
no handmade fettuccine
The end product tasted very nice, even though I sort of burnt the tempeh and mushrooms. Matt Preston might say it is disgusting..........(insert Ad break) ....................ly delicious.
Talking about Master Chef Australia, ex-vegan ex-contestant Skye is selling some raw vegan sweet treat at the Northey St organic markets in Brisbane (check out her website). Marion and Adam (my favourite!) were both food bloggers. I still haven't got the time to read all of old entries but they both look very nice.
On My Turntable:
On Fire (Remastered LP) - Galaxie 500