This was dinner tonight. Veg strog…gluten and dairy free. I love this light variation! Earthy, creamy and a deep richness of flavour. This will warm up your insides.
YOU WILL NEED:
good glug organic extra virgin olive oil
diced red onion
large garlic clove
500g mixed mushrooms
large handful baby spinach
2 tbsp red wine vinegar
2 tbsp rice flour
1 tspn hot english mustard
1 tspn dijon mustard
1/2 tspn hot paprika
250ml rice cream
handful chopped flat leaf parsley
himalayan sea salt
cracked black pepper
Heat a little oil in a heavy based frypan. Sauté the onion, garlic and lightly salted mushrooms over a med-high heat until golden.
Add the red wine vinegar and deglaze. Add the flour and stir through.
Add the mustards, paprika and rice cream. Continue to stir. Gently heat, do not overcook as the cream will separate.
Throw in the baby spinach and chopped parsley, season with plenty of cracked black pepper.
Serve with a side of brown rice and some leafy green veg.