Chef Barry Horton
The Ravens Restaurant at Stanford Inn
2 tablespoons organic, expeller pressed canola oil
1⁄2 cup yellow onion small dice
1⁄2 cup tempeh medium dice
1⁄4 cup tamari
1 cup chanterelles
1⁄4 cup dry sherry
1⁄4 cup veggie stock
1⁄2 cup vegan sour cream (recipe follows)
2 cups cooked quinoa or fettuccini al dente (Quinoa is more nutritious and is suitable for those with celiac disease or are gluten intolerant).
Toss diced tempeh in tamari and let sit for five minutes. Drain and set aside.
In a sauté pan over medium heat, sauté onion in canola oil until it begins to brown. Add tempeh and chanterelles and cook for 8 minutes, stirring frequently.
Deglaze with sherry and allow to reduce.
Add stock and bring to a simmer.
Stir in sour cream.
Toss mixture into the quinoa.
Vegan Sour Cream
1 package 12.3 ounces firm silken tofu
1 tablespoon dry mustard
2 tablespoons nutritional yeast
2 tablespoons brown rice syrup
1 tablespoon brown rice vinegar
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
Salt to taste