Chef Eagle Feather

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Servings/Yield

4 servings

Difficulty

Categories

Vegan/GF

Broccoli Mushroom Alfredo with Raw Zucchini Spaghetti

1 Head Broccoli, Chopped1 bunch Scallions, Chopped1 bunch Kale/Chard/Spinach, Chopped3 handfull Assorted Mushrooms, Sliced2 peppers Sweet Peppers, Chopped2 Sprigs Fresh Basil, ChoppedSesame OilCoconut Aminos1 can Coconut Milk4 ounces Raw Cashew Cream Cheeze2 medium sized Zucchini, Spiral Sliced

Method

Prep your veggies....: Wash and chop all your veggies. Onceeverything is prepped, pour some sesame oil and coconut aminos in a

large saut pan. Then add the chopped scallions and peppers.

Saute the veggies...: Saute the scallions andpeppers over a medium low heat. As soon as

the scallions soften, add the mushrooms, basil andbroccoli. Saute until the broccoli starts to soften,then add the greens and your seasonings. I useasafetida, thyme, pepper, mineral salts and a littlerosemary. Turn the heat down to low.

Make the sauce...: Add the whole can of coconut milk to the mixtureand stir well. Once the coconut milk is thoroughly blended, add the

raw cashew cream cheese and stir till melted and blended.

Final touches...: You can add more coconut milk or cream cheese toget the consistency and amount of sauce that you want. Also, check

for taste...the coconut milk is a bit sweet and you may need to add moreseasoning. When the consistency and taste are good, turn the heat off,cover and set aside.

Make the Spaghetti...: Cut the ends off your zucchini and runthrough the spiral slicer until you have enough noodles for everyone.

Cover with veggie sauce and serve.

Remember...: You can change up this recipe a lot but varying theveggies that you use and the seasoning. Try it with coconut curry,

tandoori, tikka masala, etc...

Experiment and have fun!