Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) , By .
Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) - Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots.
• 1 head cauliflower head, broken into florets
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 cup unsweetened almond milk
• 1 tablespoon sesame oil (or unsalted vegetable broth)
• 1 large shallot, chopped fine (about 1/3 cup diced shallots)
• 2 cups cremini or white mushrooms, each cut in half
• 1/2 tablespoon tamari (or soy sauce)
• 1/2 teaspoon garlic powder
• 2 cups chopped swiss chard
• juice from 1 lemon
• Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender or food processor. Add nutritional yeast, salt, pepper, garlic cloves and unsweetened almond milk. Blend until smooth.
• In a large skillet, add sesame oil (or unsalted vegetable broth) and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until mushrooms are soft. Add tamari (or soy sauce), garlic powder and swiss chard. Stir about 1 minute until swiss chard is wilted. Remove from heat. In a bowl, add cauliflower puree and top with mushroom/swiss chard mix. Drizzle with lemon juice. Serves 4.
• This dish will last for 2-3 days in the fridge, but is best served fresh.
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Read More this full recipes at Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free)
Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) - Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots.
INGREDIENTS:
• 1 head cauliflower head, broken into florets
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 cup unsweetened almond milk
• 1 tablespoon sesame oil (or unsalted vegetable broth)
• 1 large shallot, chopped fine (about 1/3 cup diced shallots)
• 2 cups cremini or white mushrooms, each cut in half
• 1/2 tablespoon tamari (or soy sauce)
• 1/2 teaspoon garlic powder
• 2 cups chopped swiss chard
• juice from 1 lemon
INSTRUCTIONS:
• Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender or food processor. Add nutritional yeast, salt, pepper, garlic cloves and unsweetened almond milk. Blend until smooth.
• In a large skillet, add sesame oil (or unsalted vegetable broth) and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until mushrooms are soft. Add tamari (or soy sauce), garlic powder and swiss chard. Stir about 1 minute until swiss chard is wilted. Remove from heat. In a bowl, add cauliflower puree and top with mushroom/swiss chard mix. Drizzle with lemon juice. Serves 4.
• This dish will last for 2-3 days in the fridge, but is best served fresh.
• . . .
• . . .
Read More this full recipes at Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free)
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