Creamed Turkey Pastrami on Toast (Dairy-Free)

"Ok it's the middle of the night, actually almost 3 in the morning as I type this. I was starving and suddenly craved creamed chipped beef on toast, a meal my mother used to make, and it was my fave comfort food back then. I now suffer from IBS and am not supposed to eat red meat or dairy *big sniffles* and I happened to have some stuff no hand that I thought might make a good meal. I am eating it right now and imho it's extremely tasty. The seasonings in the turkey pastrami give it a nice kick and the soy milk turned out so mild as to take a backseat to the turkey pastrami, but still offered a nice creamy base. I think I'm going to need a third piece of toast, lol! Hope you enjoy! This serves 1, very easy to double or quadruple, and the cream cheese substitute is totally optional. My fave is Tofutti Better Than Cream Cheese. Of course, try this with regular milk if you like, but I don't know how that would taate. The meat amount is approximated because I sliced it off of a small slab of it, 6 thin slices, cut in half and lengthwise. Great for breakfast, lunch, or dinner. Or in my case, a really big, really, really late night, snack. :)"
 
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Ready In:
15mins
Ingredients:
6
Yields:
3/4 cup
Serves:
1
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ingredients

  • 1 12 ounces turkey pastrami, sliced thin
  • 1 14 teaspoons margarine (or more, if needed)
  • 2 12 teaspoons flour
  • 12 cup unsweetened soymilk (my fave is Silk brand unsweetened soy milk)
  • 1 teaspoon vegan cream cheese, substitute (optional)
  • 2 -3 slices bread, toasted
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directions

  • Slice pastrami as thinly as possible and then cut slices lengthwise and crosswise so that they are thin/flat, bite-sized pieces (1 1/2 inches long by 1/2 inch wide).
  • Melt margarine in saucepan or frying pan and fry the slices of turkey pastrami until browned on edges. (Medium-high heat worked well for me, ant took just over 10 minutes).
  • Sprinkle flour over the turkey pastrami and stir until flour is browned. (This took less than a minute for me.).
  • Stirring constantly, add soy milk and, if using, the cream cheese substitute. (I used this because I wasn't sure how well soy milk would thicken). Bring to a boil.
  • After boiling, stir again and cook until thickening begins. Remove pan from heat and let stand for a minute or so. This thickened to a perfect consistency for me.
  • Meanwhile, toast the bread, 2 to 3 slices is a serving size for me.
  • Serve hot over toast. If there's any leftover sauce on your plate, sop it up with more toast, it tastes so good!
  • NOTE: After this recipe was approved, I noticed that Zaar didn't include the nutrition info for the unsweetened soy milk. As a courtesy, I thought I'd put it up. On the carton of soymilk I used for this recipe: Unsweetened Silk Soymilk Organic, serving size 1 cup, 80 calories, 35 calories from fat, total fat 4g, saturated fat 0.5g, trans fat 0g, polyunsaturated 2.5g, monounsaturated 1g, cholesterol 0mg, sodium 85mg, potassium 300mg, total carb 4g, dietary figer 1g, sugar 1g, protein 7g, vit A 10%, calcium 30%, vit D 30%, folate 6%, zinc 4%, vit C 0%, iron 6%, riboflavin 30%, vit B12 50%. I hope this helps.

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RECIPE SUBMITTED BY

Newest update March 28, 2008; I am so grateful and excited. A wonderful, generous, kind anonymous person gifted me with PM and I can't wait to use all the features. Thank you! I might add a couple notes or links to my page here such as forums I frequent, fave searches, and helpful info. Update March 2008: I was given the opportunity to join my very first recipe swap (I added the banner below, thanks Um Safia) This swap was really fun, interesting, and helpful. Lots of great recipes to choose from and lots of exposure for my own. I thought I'd update this a bit. It's April of 2007 already (wow!) and I might have written the stuff below at least a year ago, and longer. I live in AZ, with a roommate and a nice boyfriend. My roommate has only tried my cooking once, but my bf, bless his heart, tries really hard to tolerate it, lol! He's a good cook in his own right, but me, I'm still a newbie cook at heart. I still enjoy 'zaar and sometimes spend hours and hours on here, as it's still friendly, helpful, and interesting. :) Also, this is late in saying, but I'm supposed to be on an IBS-safe diet consisting of no dairy, egg yolks, caffeine, red meat, too much fat, everything I love, etc.... so I'm working on it, it's taking me years and years, but I've incorporated this kind of diet into my other eating, and if my tummy gets mad at me, well, I only have me to blame. :/ I've been married for almost two years and it's the first time I get to really cook for someone other than myself. (Hehe, I signed up with here not too long after I wrote this, now I'm separated - not because of my cooking lol - but surprisingly found myself again, acting as 'housewife'.) I'm not a great cook, but I do follow after my mother, who tends to estimte her ingredients and taste as she goes, but she and my sister are two of the best cooks I know. The best rule of thumb for seasonings is always add too little, you can always add more, but can't always take away if there's too much. I mostly try other recipes I find, but now and then experiment with whatever I have available if I can't get to the store or am broke, and sometimes come up with pretty good recipes. I also have a hard time cooking usually, it takes me longer than most people as I am legally blind and have no depth perception so sometimes it's hard for me to measure and prepare food. Any of the recipes I post might be estimated unless otherwise stated. Sorry for the inconvenience. :) I found this place doing one of my recipe searches. It looks like a fun place to get recipes. Take care all and happy cooking! :) <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=curriedcurrajongs.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i26.photobucket.com/albums/c105/jewelies/NewZealandFlax.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i248.photobucket.com/albums/gg181/blancpages/recipes%20for%20Zaar/7016b640MY3ChefsShrunken.jpg"> Helpful Link for Cookbook help: http://www.recipezaar.com/bb/viewtopic.zsp?t=139810
 
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