Beefless Tips Pasta

beefless tips pasta

gardein
1 pkg	gardein beefless tips

other ingredients
1/2 cup	cashews, whole raw
	water for covering cashews by 1”
1 lb	paperadelle
2 tbsp	extra virgin olive oil
1.5 cups	cherry tomatoes
1 cup	onion, diced 1/4”
1	garlic clove, minced
2 cups	cremini mushrooms, quartered
1/2 cup	white wine
3 tsp	thyme fresh
2 tbsp	lemon juice
1.5 tsp	vegetable stock paste (better than bouillion)
6	artichokes, canned, 1/4 wedges
10	kalamata olives, pitted, quartered
1 cup	cashew cream or heavy cream
to taste	salt
to taste	peper

for the cashew cream... put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

cook paperadelle as per cooking instructions found on package

heat a non stick pan over medium-high heat, add canola oil and caramelize gardein beefless tips well on all sides set aside, 2-3 minutes.

meanwhile heat a large fry pan add olive oil and sauté grape tomatoes on high heat until tomatoes start to caramelize.

add onions ,mushrooms and garlic over medium heat until onions soften, mushrooms caramelize and garlic is fragrant, deglaze pan with white wine.

add the thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream , salt and pepper. bring to a high simmer and pour sauce over pasta.

Beefless Tips in Wine

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour

    olive oil

    4 garlic cloves, sliced thin

    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)

    2/3 cup white wine 

    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

Beefless Stroganoff

Beefless Stroganoff

Ingredients:

a package of Gardein "Beefless Tips" 9 oz. ("Joy" calls for 1 1/2 lb. of beef!)

2-3 Tbsp. Earth Balance butter

1 large diced onion ("Joy" only calls for 3/4 Tbsp. of onion!)

3/4 lb. of sliced mushrooms, or as much as you want

salt, pepper, fresh nutmeg

1/2 tsp. dried basil

1/4 c. dry white wine

1 c. tofutti sour cream

In the butter, saute the onion and mushrooms until onion is transluscent, about 5 minutes, stirring periodically. Add "beef" and wine and saute another 5 minutes or so over medium-high heat, stirring so it won't stick. Season with salt, pepper a generous grind of nutmeg and basil. Add sour cream, warm through and serve over noodles or potatoes, whatever you like.

Serves 2