Monday, January 14, 2013




Green Goodness Vegan white wine spaghetti with mushrooms


Getting back into the swing of healthy eating can be difficult after the holidays. This recipe will satisfy your comfort food craving, while also being healthy. I combined "meaty" vegetables, such as mushrooms and artichoke hearts along with a cream-based sauce to create something hearty and delicious! 


Ingredients 

1 medium Spaghetti squash, cut in half and gutted
5-10 mushrooms, quartered
1 stock celery with leaves, diced
1/2 can artichoke hearts, diced
2 large stocks kale, diced
1 medium vine tomato, sliced
1/4 sweet red pepper sliced
1/2 small onion diced
1 clove garlic, minced
2 tsp italian seasoning
1 or 2 leaves fresh basil, sliced
1 veggie bouillon cube
1/4 cup dry white wine
1 to 2 tbsp flour
Almond milk
1 tbsp olive oil
1 tbsp dairy free margarine
2 tbsp cashew cream

Cashew Cream

Soak cashews for 24 hours in water, drain, process in food processor until smooth, adding water back in as you need it. The cream should be the consistency of sour cream. You can use the cream for many purposes, in either sweet or savory dishes. 

Spaghetti Squash

Spray nonstick olive oil spray on pan, place spaghetti squash open side down and bake for 30-40 minutes at 375 degrees. When it’s done, scrape squash strands from shell and use like noodles.

Sauce

In large sauce pan cook olive oil, mushrooms, celery, artichoke hearts, kale, onion, garlic, seasoning, basil and wine until veggies are soft. While this is cooking, prepare a rue using 1/3 cup almond milk and 1 tbsp flour. Melt margarine in a smaller saucepan and add 1 veggie bouillon cube and 1 cup almond milk. Slowly add rue to the saucepan to thicken the sauce. Also add the cashew cream to thicken it more. When its to the thickness you desire, add it to the veggies.  

Pour onto spaghetti squash noodles and add tomatoes and peppers. {I lightly grilled my tomatoes and peppers, but they could be left raw too} Enjoy!