This delicious recipe was shared by Bob and Susan during our November 2012 Food for Life Kickstart series. Bob and Susan are a delightful couple who share the joys of nutritious, plant based foods.
Bob's in the pink shirt and Sue is to his right.
Their recipe hails from "Vegan Indian Cooking" (140 simple and healthy vegan recipes) by Anupy Singla.
She has also written "The Indian Slow Cooker". I created the second mushroom recipe using the Cashew Cream with sauteed mushrooms, onions, and garlic.
1 cup raw cashews, soaked overnight and drained
1 1/4 cups water
1. Put the cashews in a powerful blender, such as the Vitamix. Add the water and blend on the highest speed until the mixture becomes
smooth and creamy. If it is too thick add a little more water, 1Tbs at a time. Use as a base for non dairy alfredo sauce, or drizzle over steamed veggies.
MUSHROOMS IN CASHEW CREAM
6 T cashew cream (see above)
1/2 cup water
2 tsps canola oil
4 green cardamon pods, opened and pods slightly crushed
2 black cardamon pods, opened and slightly crushed (if unable to find black pods, add 2 more green.)
1 (2 inch) cinnamon stick
4 whole cloves
2 bay leaves
1 small yellow or red onion, peeled and minced (1/2 cup)
2 garlic cloves, peeled and grated or minced
2-3 lbs. small cremini mushrooms, cleaned and trimmed
1/2 tsp red childe powder or cayenne
1 T chopped fresh parsley for garnish
Mix together the Cashew Cream, salt, and water. Set aside.
In a deep pan, heat the oil over medium-high heat, then add the cardamon pods, cinnamon, cloves, and bay leaves. Cook for 1-2 minutes, stirring constantly, until aromatic.
Add the onions and garlic. Cook until brown, 2-4 minutes.
Add the mushrooms and cook for another 6 minutes, until they soften, stirring occasionally to avoid sticking.
Make a well in the middle of the mushrooms and add the Cashew Cream mixture and heat through.
Remove the whole spices.
Enjoy. The wonderful aroma of Indian spices will fill your kitchen and make your mouth water.