I was a bit late to the Vine and Dine party, but better so than never, right?
So that is a happy point. A sad one goes to the fact that this may be the last such event.
On the upside, Tami from Vegan Appetite, the genius behind V&D, allowed me to pick the recipe this time! Score.
The entree comes from American Vegan Kitchen and is The Tempeh Stroganoff Stuffed Potatoes.
I have cooked a lot from this book, and love it. The spice blend alone is worth the price of admission.
The fact that it's author is no other than the awesome blogger of Vegan Appetite, makes the book even more valuable.
Okay, on to the cooking and eating, which is what this is all about. And of course the drinking too!
Having some challenges finding vegan sour cream, I ended up making my own using Bryanna's recipe. Let me just say that after this, I will be making my own whenever it's called for. So good, so easy.
I did cut the recipe in half, portion control or something of that nature...
Above are the potatoes, scooped, and ready to be filled.
The final meal, with a shout out for the book too!
The side dish is a simple kale stir fry with hot sauce and some tamari.
Overall, outstanding meal!
For the wine, we went with a local white from Meridian. It was nice and dry, smooth, and completely complemented the main dish.