Rating5/5 (from 3 ratings)5
YieldServes 1, maybe 2
1 zucchini/squash noodle-sized (pick your favorite noodle)
1 teaspoon olive oil
Pinch of sea salt
1/4 cup finely ground nut or seed (I used a combo of sunflower and cashew)
1 teaspoon lemon juice (with a tad of zest)
1 small garlic clove (pressed or mushed)
1 small green onion (chopped)
1/4 teaspoon Brewer's yeast (for flavor, you can add more or less)
1/4 teaspoon sea salt
Pinch of ground mustard
Pinch of pepper
Pinch of paprika
1/8 cup very warm water (give or take to make sauce thick but pourable)
A few slices of dehydrated mushrooms (I used porcini)
Pinch of thyme, sage, paprika, salt, and pepper
1. Add mushrooms to thyme, sage, paprika, salt and pepper with enough warm water to marinate and rehydrate.
2. Prep noodles. Add olive oil and pinch of sea salt to them and let them marinate as long as you can.
3. Blend together seed/nut powder, lemon juice, zest, garlic, onion, salt, brewer’s yeast, ground mustard, pepper and paprika with the very warm water to make a sauce.
4. Put noodles on plate. Mix sauce with rehydrated mushrooms and place on top pepper, salt to taste, and a sprinkle of more paprika.
Harmonylia's ThoughtsBy harmonylia
With very little time on my hands, I threw together something reminiscent of my hubby’s beef stroganoff. It was creamy and really enjoyable.
It was a last minute put together so if you have a suggestion, please share.
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