- tofutti better than sour cream/your preferred sour cream substitute (or for a non-vegan recipe use creme fraiche)
- ginger powder
- diced bell pepper
- olive oil
- crushed garlic
- sea salt
- diced onion
- portabello mushrooms (sliced thin, not quite julienned)
- brown rice
start by sautéeing the onions and garlic in a light olive oil in your frying pan. slowly add the bell peppers, mushrooms and spices. go light on the salt! too much can ruin this dish. once the veggies are pretty well done add in the tofutti/sour cream. it should melt into a nice cream sauce which you can stur around. turn the heat down low so it doesn’t get too thin, and add more spices as you see fit (i prefer to add more rosemary & ginger for extra flavor, the cumin just adds a little kick). depending on how much room is left in your pan, you can even add the brown rice in! otherwise, prepare rice to be served on the side.
i will post photographs next time. i ate this up too quickly!