(For all ingredients, please use organic versions if available)
Mushroom Stroganoff (Gluten-free)
Pinch of white pepper
Pinch of cayenne
5 cranks fresh ground black pepper
½ teaspoon dry thyme leaf or 2 teaspoons fresh thyme leaf
½ teaspoon dry rubbed sage leaf or 2 teaspoons of fresh sage leaf
½ teaspoon dry French tarragon or 2 teaspoons of fresh tarragon leaf
2 cloves minced garlic
½ cup diced bell pepper
¾ cup diced yellow or white onion
2 caps diced portabella, de-stemmed and de-gilled
2 teaspoons sea salt
2 tablespoons sesame oil
3 tablespoons olive oil
2 tablespoons tamari (wheat-free)
1½ cup soup stock or water
2 cups tofu sour cream
Semolina pappardelle pasta or long grain brown rice

Tofu Sour Cream
2 packages Mori-Nu soft silken tofu
3 tablespoons bottled lemon juice
3 tablespoons white distilled vinegar
¼ cup canola oil
1 tablespoon sugar
1½ teaspoon sea salt