Sautee 2 medium onions, cut into thick strips with 3 Tbsp butter and 1 clove minced garlic. Set aside. In the same pan, brown 2 lbs chicken or beef strips. Add 1/2 cup sake, stir and boil. Then add 1 1/4 cups broth, 1 1/2 tsp salt, and 2 Tbsp nutritional yeast flakes. Bring to a boil; then simmer for 10 minutes. With heat off add a mixture of 1/4 cup water and 1/4 cup gluten-free oat flour. Stir and boil to thicken. With heat off again, add sour cream. Heat until hot but not boiling, serve over gluten-free noodles.
Ingredient: sour cream
Parsnip Cranberry Salad
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.