Rating5/5 (from 3 ratings)5
YieldServes 1...maybe 2
1 zucchini/squash noodle-sized (pick your favorite noodle)
1 teaspoon olive oil
1 pinch sea salt
1/4 cup finely groundn 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 ground mustard
.125 cup very warm water (give or take to make sauce thick but pourable)
A few slices of dehydrated mushrooms (I used porcini)
pinch of each: 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, crack pepper and add salt to taste, sprinkle with a bit 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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