April 11, 2011
Spaghetti Mushroom Alfredo
1/2 cup dried shitake mushrooms
3/4 cup water (save water)
3 medium zucchini
2 1/2 cups crimini mushrooms, thinly sliced (mix in some portobello or other variety as you wish)
1/2 red bell pepper, thinly sliced
2 Tbsp red onion, minced
1/2 cup spinach, chopped
2 Tbsp Olive oil (or coconut oil)
1 Tbsp nama shoyu
1 tsp coconut water vinegar ( or apple cider vinegar)
1/2 tsp garlic powder
Mushroom Alfredo Sauce
3/4 cup cashews - soaked for 2 hours
3/4 cup reserved mushroom soak water (from dried mushrooms above)
1 Tbsp pine nuts (optional)
1/4 cup (whatever leftover zucchini pieces you have from spiralizing)
2 Tbsp red onion, diced (or 2 scallions)
1 Tbsp olive oil
1 Tbsp lemon juice
1 clove garlic crushed
1 Tbsp nutritional yeast
1 Tbsp miso paste, preferably dark
1 1/2 tsp ground shitake powder (grind dried shitake mushrooms in nut/seed grinder)
1/4 tsp dried thyme
1/4 tsp sea salt
fresh black pepper
2 Tbsp sesame seeds for garnish
fresh chopped parsley
Soak dried mushrooms in hot water (save soak water)
Mix Mushroom Marinade ingredients and marinate chopped mushrooms and red pepper for 1-2 hours or more. You can also dehydrate these for 2 hours at 110 degrees.
Soak cashews for 2 hours and spiralize zucchini or use a peeler and cut long thin, linguini type noodles.
Drain shitake mushrooms, saving water and coarsely chop.
In a high speed blender, mix cashews, pine nuts, and water from soaked mushrooms until creamy. Pour the cream into a nut milk bag or cheese cloth and squeeze the mixture to separate the pulp. Refrigerate or freeze the pulp and use later for cracker or other recipes..
Drain the marinating crimini mushrooms and red peppers. Combine 1/2 of the Cream and add 1/2 of the mushroom/red pepper veggie mixture, and blend together. Add remaining Cream Sauce ingredients.
Drain or dy zucchini (salad spinner works great). Stir Alfredo Sauce into noodles and top with remaining mushroom mixture. Add cracked pepper, sesame seeds and fresh parsley.
To warm, place in a glass baking dish and dehydrate at 125 degrees for 1hour. Garnish with a sprinkle of fresh ground pepper, sesame seeds and fresh parsley
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