Prep time: 30 minutes 

Cooking time: 20 minutes

Yields: 4 servings

 

17 oz of rutabaga, about the size of a softball

6 oz of onion (medium onion)

1 oz garlic (6-8 cloves), sliced

½ lb portabella mushrooms

½ lb shiitake mushrooms

2 T paprika powder

¼-½ tsp of chipotle

½ tsp ground black pepper

2 T tapioca starch or arrow root

2 oz tomato paste

2 T Dijon mustard

1 T light soy sauce

¾ cup veg broth

½ cup carrot juice

2 T red wine vinegar

 

Slice rutabaga on a mandolin into thin pasta ¾” wide. Bring a large pot of water to a boil. Cook rutabaga noodles for 7 minutes the same way you would pasta. Meanwhile, in a large sauce pan over med heat cook onion in dry pan for 5 min. Add garlic, sliced mushrooms, paprika, chipotle and black pepper and arrow root, toss to coat evenly, cook 2 min. Add tomato paste, mustard, soy sauce, veg broth and carrot juice cook for 2 min or until sauce thickens. Add red wine vinegar. Shut off heat. Add ¾ cup of sour cream, stir to incorporate evenly. Garnish with chopped parsley a dollop of sour cream and serve.

 

Sour Cream

Makes 1 ¼ cup

 

½ cup macadamia nuts

1 ½ oz coconut cream

2 T water

4 oz of firm tofu           

1 T lemon juice

1 T nutritional yeast

1 ½ tsp apple cider vinegar

 2 T sauerkraut juice (non pasteurized) Optional

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Put macadamia nuts, coconut cream and water in a bowl, cover with breathable material and let sit on counter for 3 days. You will smell a slight sour tinge that is exactly what you are looking for. Once three days have past place macadamia nuts and coconut cream in blender along with other ingredients and blend until creamy.