This was supposed to be made with king oyster mushrooms, but yet again, there are none to be found in my area. I tried pretty much everywhere. Alas...
Things I changed
Used portobellos instead of king oysters
Used oil instead of coconut oil (we ran out)
Zoodles instead of spaghetti
Source: Wicked Healthy Food | Serves: 4 | Time: ~35 min
2 cups raw #cashews, soaked overnight or in hot water for 15 min, then drained and rinsed
2 cups veggie broth
2 tbsp garlic infused olive oil
1 small or 1/2 large red onion, sliced
4 garlic cloves, smashed and chopped
1/3 cup white wine
The pureed cashew cream
2–3 cups veggie broth
1 tsp liquid smoke
2 tbsp chickpea miso/liquidy tahini
3 tbsp nutritional yeast
1 tbsp lime juice
1–2 tbsp EVO
2 large portobello #mushrooms, destemmed, degilled, cut to look like scallops, and soaked water for about 20 minutes.
4 servings of #zucchini noodles
Place the cashews and one cup of the broth into a blender (high speed, if you have one) or a food processor. The food processor will give a grainier texture, but this almost mimics parmesan cheese in this application, so either way you prefer works.
Add in the remaining one cup of broth and blend or puree until smooth. Set aside.
Melt the coconut oil in a large saucepan over medium-low heat. Add in the shallots and saute for a few minutes, then add in the garlic and saute for a few minutes more, or until soft. If the garlic starts to turn golden at any point, reduce your heat down to its lowest setting.
Turn the heat up to medium, wait a minute. Add the wine and allow to sizzle for 2-3 minutes. Reduce the heat, then add the cashew cream to the pot.
Add one cup of the broth to the pot, and stir to combine, keeping the heat at medium low.
Allow to simmer for about 20 minutes, stirring occasionally. Turn the heat slightly up to maintain the simmer, and turn slightly down if the mixture starts sputtering. Add more broth as needed as it reduces to maintain a gravy-like consistency—not too thick, not too thin.
Add in the liquid smoke, miso, nutritional yeast and lemon juice, stir to combine and taste.
King oyster mushroom scallops
Place a stainless steel or non-stick pan over medium heat. Add a little bit of oil to the pan, then carefully add the mushrooms. Allow to develop a little color around the edges on the bottom, then flip, repeating the process on the other side. Repeat with any remaining mushrooms, and set aside.
Toss cooked zoodles in the sauce and then divide into bowls. Top with the mushroom scallops and sprinkle with parsley. Serve immediately.
Food & Drink
6 glasses of water (will aim for 2 more before bed)
2 cups of decaf
1 cup of coffee
Leftover dal with a piece of na'an
White wine, cause the recipe called for it
4+ miles of walking