So I’ve been cooking every week, mostly vegan, since the first of the year. Back to adventuring in food, I suppose.
Source: Chloe’s Vegan Italian Kitchen by Chloe Coscarelli
- 1 tbsp olive oil
- 1 (8oz) pckg of tempeh, sliced in half
- 1 c raw cashews
- 3 garlic cloves
- 2 tsp sea salt
- 2 tsp fresh thyme
- 2 scallions, trimmed and thinly sliced
- 8 oz mushrooms sliced (I actually used about 4 oz)
- paprika for garnish
In a large nonstick skillet, heat oil over med-high heat and arrange tempeh pieces in the skillet. Using tongs or a spatula to flip the pieces, brown tempeh on each side, about 5 minutes. Transfer to a plate.
Preheat the oven to 350 deg. Lightly grease (or spray) a 9 x 13 pan.
In a blender, puree cashews, water, garlic and salt. Transfer to a lg bowl. Add thyme and scallions to the cashew cream and mix with a spoon.
In the prepared pan, arrange mushrooms and tempeh, and pour the cashew cream on top. Dust the top with paprika and cover the pan with foil. Bake for about 30 minutes, or until mushrooms are soft. Garnish with fresh thyme before serving and adjust salt to taste.
What impressed me with this recipe is how fast this meal came together. It’s filling, and good, and fairly fuss-free.
You want to know if it’s really creamy, and it’s creamy-like. I don’t take a bite and say, “Gosh, I wish this was cream of mushroom soup.” I’m actually sort of indifferent to cream of mushroom soup, because mostly, I think it tastes like salt. (Probably because I’ve never had homemade.)