I looked around the kitchen at what we had. It didn't take long for an idea to emerge. I put together a nice pasta dish with a mushroom and onion sauce. I started by sautéing a couple sliced Portabello mushrooms just until they were browned on both sides. I used just a teaspoon of olive oil in the pan and didn't add salt until I turned them. Somewhere I learned that the salt would bring out the moisture too much and they don't brown as well. Better to put the salt on after the browning. I also had some super firm tofu around so I cubed it, marinated it in a little tamari, lemon juice, and apple cider vinegar for about 15 minutes and sautéed those cubes as well. I removed them from the pan and added a couple tablespoons of filtered water to sauté my onions. I used two large onions, sliced thinly in half moons. Added to the onions was four cloves of garlic, minced. I cooked the onions and garlic until they were nicely caramelized adding water 1 tablespoon at a time to keep them from sticking to the pan.
To the onion mixture I added:
1/4 cup wheat free tamari
2 cups filtered water
1/4 cup nutritional yeast
about a quarter teaspoon fresh grated nutmeg
a dash of cayenne
I let that simmer for a couple minutes and then added a roux I made with 2 tablespoons spelt flour and 2 tablespoons olive oil. I added the browned mushrooms and tofu cubes back into the pan and let it all simmer and get thick, about 5 minutes. I also had some organic peas in the freezer, thought that would be a nice touch so I threw them in too. I mixed all the sauce with a pot of hot penne pasta. An easy vegan meal with everything I need: protein, grains, and veggies.
And it's really good warmed up today.