Mushroom Gravy

This rich mushroom gravy is tasty over nut loaves and mashed potatoes (or whipped parsnip/cauliflower). A great way to use up older mushrooms.

Mushroom Gravy

• 1/4 Almond Butter (or tahini)
• 1 1/2 C Mushrooms
• 1/4C Spanish Onion
• 1/5t Nama Shoyu (wheat free soy sauce)
• 4T Nutritional Yeast
• 1/2 Veggie Bullion cube dissolved in 1C hot water

Blend all well in a high speed blender until warm. Add extra diced mushrooms to gravy if you have any left overs.

Whipped Parsnip/Cauliflower

• 1C Parsnip
• 1C Cauliflower
• 1/2C Macadamia Nuts (or pine nuts)
• 1.5C Water
• 2T Olive Oil
• 2 Garlic Cloves

Blend all in a high speed blender until warm & creamy. Sprinkle nutritional yeast or drizzle mushroom gravy over before serving.

Mushroom Alfredo with Zucchini Linguini

A bit colder today so I decided to make a heavier meal. This recipe is adapted from one by Renee Loux Underkoffler's book "Living Cuisine" (my favourite raw food prep book).

A creamy alfredo sauce over marinated mushrooms and zucchini cut linguini noodles - yum...

Marinated Mushrooms

• 2C of sliced mushrooms (for this recipe I used crimini)
• 3T Olive oil
• 2.5T Nama shoyu
• 2.5T Apple Cider Vinegar
• 2 Cloves of Garlic minced

Mix Mushrooms with marinade and let sit while you make Alfredo sauce and and Zucchini Noodles. Can be made up to a day in advance (let mushrooms sit over night if you have time).

Alfredo Sauce

• 1C Raw Cashews (soak first for up to an hour in fresh water then drain)
• 1/2C Macademia Nuts
• 4T Olive Oil
• 1/2C Lime Juice
• 2 Cloves Garlic
• 4T Nutritional Yeast
• 1C Water
• 1/4 Parsley chopped
• Pinch of sea salt

Put all in a high speed blender and whip until smooth and creamy. Should be thick and creamy but pourable. MIx with marinated mushrooms (drain off marinade first) and pour over zucchini linguini.