The hearty "Mushroom Goulash" (page 326) is so delicious and the flavors are so addictive, I could probably eat this every day. A savory vegetable medley of onion, garlic, portobello mushrooms, and potato (surprised me too, but it worked!) are simmered in wine, broth, and tomato paste. Caraway seed provides the traditional seasoning you are looking for in a goulash, and instead of cabbage, this recipe calls for sauerkraut, a wonderful replacement as far as I'm concerned. Vegan sour cream is mixed into the cooked veggies, and the finished product is served over wide noodles. To keep this oil free, sauté the veggies in a non-stick skillet, and make or purchase an oil-free sour cream. With all the varieties of pastas on the market, it is getting easier and easier to find your favorite variety in a whole grain.