nutritional information

Per 2-cup serving:

  • Calories: 613
  • Protein: 17 g
  • Total Fat: 52 g
  • Saturated Fat: 6 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 320 mg
  • Fiber: 9 g
  • Sugar: 8 g
Vegan

Hazelnut “Couscous” with Wild Mushrooms and Tarragon Crème

Serves 4

30 minutes or fewer

Finely chopped cauliflower and hazelnuts make a surprisingly satisfying substitute for steamed couscous.
Couscous
  • 2 large heads cauliflower (1 lb. each), cut into chunks
  • ⅔ cup raw hazelnuts
  • 2 Tbs. nutritional yeast
  • 2 Tbs. olive oil
  • 1 Tbs. agave nectar or coconut nectar, optional
  • 1 Tbs. minced fresh tarragon
Mushrooms
  • 4 cups wild mushroom mix (shiitakes, trumpets, chanterelles, morels,and cremini), thinly sliced
  • 2 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1 Tbs. tamari or nama shoyu, such as Ohsawa
Tarragon Crème
  • 1 cup raw cashews
  • ½ cup pine nuts
  • ¼ cup lemon juice
  • 1 tsp. white miso paste
  • 2 Tbs. minced fresh tarragon

1. To make Couscous: Pulse cauliflower and hazelnuts in food processor until finely chopped. Transfer to large serving bowl. Stir in remaining ingredients, and season with salt and pepper, if desired.

2. To make Mushrooms: Toss together all ingredients in large bowl. Let marinate 20 minutes.

3. To make Tarragon Crème: Blend cashews, pine nuts, lemon juice, miso paste, and 3/4 cup water in blender or food processor until smooth and creamy. Fold in tarragon, and season with salt and pepper, if desired.

4. Add Mushrooms to Couscous, and toss to combine. Divide among serving bowls, and garnish each serving with 1/4 cup Tarragon Crème.

April/May 2013 p.31

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