June 23, 2011
Someone gave me a bottle of Organic Dijon Mustard the other day...and I had a bunch of mushrooms that needed to get used...thus Dijon Mustard Mushroom Sauce was conceived. I didn't have any sprouts ready, but next time would add some. Be creative...this is just a base to start with. This could have been a really good raw soup too, if I thinned it out a bit with either water or nut milk.
If you soak the sunflower seeds overnight, of course this is better, but not imperative for this recipe if you have a good blender.
Dijon Mustard Mushroom Sauce with Zucchini and Yellow Squash Pasta
1 large zucchini, spiralized
1 yellow squash, spiralized (or use 2 zucchini)
1 1/2 cups mixed mushrooms, sliced (I used button and oyster, but anything works)
1/4 cup sunflower seeds
1/4 cup cashews
1/2 orange bell pepper, thinly sliced
1/2 cup filtered water
1 Tbsp. Dijon mustard
2 tsp. nama shoyu (or tamari)
1 Tbsp. hemp seeds
1 tsp. raw honey (or agave), to taste
1/4 tsp. garlic powder
1/4 tsp each- onion powder, mustard powder
1/4 tsp grated horseradish (optional)
Spiralize or cut zucchini and yellow squash noodles. Keep a bit of sliced mushrooms and bell pepper for garnish. While making the sauce, spread zucchini and yellow squash on a couple of mesh trays and dehydrate at 110 degrees until you are ready for them. If you want it warmer, turn the temp up a little bit. Blend remaining ingredients in high speed blender.
Place a ring of yellow squash around the center bowl, filled with extra sauce. Add a ring of zucchini pasta on the outside. Drizzle some sauce over the "pasta" and garnish with sliced mushrooms, red pepper, fresh parsley, sprouts, crushed cashews, etc.
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