Saturday, April 6, 2013

mushroom stroganoff

What I love about cashews is once they have been soaked and blended they can be used as a creamy base for both sweet and savory dishes.  The inspiration for this recipe actually sprang from the noodles - you could say that ever since I finished my fast I've been on a bit of a noodle kick.  I came across the gluten-free mung bean noodles last time I was at the grocery store and thought they looked intriguing.  The first time I prepared them I made a pasta salad like recipe, however I felt these noodles really needed a cream-based sauce.  Since then, I have made the following recipe with mung bean as well as black bean noodles and think it works equally well with both.  Of course you could use a regular fettuccine or linguine noodle, too.  I hope you enjoy this vegan twist on the traditional stroganoff.


1 package of mung bean fettuccine noodles, black bean spaghetti noodles or other noodles of your choice
1 cup cashews (soaked for a minimum of 4 hours)
1/4 cup of pumpkin seeds
2 portobello mushrooms or 8 ounces of crimini mushrooms cleaned and chopped
1 bundle of asparagus or one package of frozen peas
2 cups shiitake mushroom stock or other veggie stock of your choice
3 cloves of garlic peeled
2 shallots chopped
juice of half a lemon
1 tablespoon coconut oil
1 tablespoon balsamic vinegar
sea salt and white pepper to taste

Boil the water and cook the noodles according to the package instructions and set aside.  While the noodles are cooking add the coconut oil and balsamic vinegar to a sauté pan.  Set the heat to medium and then add in the chopped shallots.  Sauté for a few minutes and then add in the chopped mushrooms.  Continue to cook for approximately 15 minutes stirring regularly.

In another pot steam the asparagus for about 6 to 8 minutes.  Once it has cooled, chop the asparagus into small pieces and set aside.  To save time, you can also just use a bag of frozen asparagus or peas.

While the mushrooms are cooking add the cashews, pumpkin seeds, garlic, lemon and stock to a high speed blender.  Blend on high for one minute.

Add the white sauce and asparagus (or peas) to the sauté pan and stir frequently - note that the sauce will thicken up once it begins to heat through.  Set the heat to high and turn off once it starts to bubble.  Add in salt and pepper to taste and then pour the mixture over your noodles and stir to incorporate.

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”

~ Julia Child

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