Source: Eating Well | Serves: 4 | Time: 30 min
Changes: used Tubby Olive Baklouti green chili EVO; replaced caraway with fennel; replaced sour cream with cashew cream to make the meal dairy free
8 oz whole-wheat egg noodles (choose different noodles to make vegan)
1 lb mixed #mushrooms, sliced
1 small yellow onion, diced
½ tsp fennel seeds
1 tsp dried sage
2 cloves garlic, finely chopped
1 tsp paprika
2 tbsp tomato paste
1 cup dry white wine
½ cup cashew sour cream (recipe below)
½ tsp salt
¼ tsp ground pepper
Chopped fresh parsley for garnish
Cashew sour cream (Oh She Glows)
3/4 raw cashews, quick soaked in hot water
1/3 cup water
1 tbsp lemon juice
2 tsp apple cider vinegar
Scant 1/2 teaspoon fine sea salt
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, onion and fennel seeds; cook, stirring occasionally, until starting to brown, about 12 minutes.
While the mushrooms saute, you should go ahead and make the cashew cream by blending everything together.
Back to the mushrooms. Stir in sage, garlic and paprika; cook, stirring, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, for 30 seconds more. Add wine and cook, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in cashew sour cream, salt and pepper.
Serve over the noodles, garnished with parsley, if desired.
Food & Drink
7 glasses water
3 cups of coffee
Egg wrap with broccoli, bell pepper, sun-dried tomatoes, olives and mascarpone cheese
Handful of gluten free pretzels
3.85 mile walk
10 min yoga
11,100+ total steps