Marinated Portobellos With Cashew Cheese and Pesto
Vegan; Makes 3 servings; Gluten Free
This recipe takes a little bit of prep, but it's SO worth it! From the cashew cream (soaking the cashews), to making the pesto~ the prep is easy and the presentation is a beauty for any table.....
For the Mushrooms:
1/2 Tbsp./tsp. vegetable oil
1/4 cup soy sauce or tamari (use gluten free)
1 Tbsp. balsamic vinegar
2 cloves garlic, crushed
1 tsp. dried basil
6 portobello mushrooms, stems removed
1. Combine all ingredients, except for the mushrooms, in a bowl and mix well.
Coat each portobello with the mixture, and then place on a plate. Pour the remaining mixture over the mushrooms. Set aside until ready to bake.
2. Preheat the oven to 400°F.
3. Line a baking sheet with tin foil, place the mushrooms on the pan, and bake for 10 minutes. Flip and bake for an additional 10 minutes.
4. Remove mushrooms from the oven, fill with cashew cheese (recipe in blog), and top with pesto (recipe in blog). Bake for an additional 5 minutes.
For the pesto
(This is my go to recipe when I need a great lighter version of a pesto recipe!)
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
Vegan; Gluten Free; Prep Time: 6 hrs.; 10 minutes
I made this to go with the fabulous meal for Bruce and the boys. When I made the recipe origanilly I followed it to a "T". I felt like it called for way too much lemon juice, so in the post it I'm adjusting the lemon juice. If you feel you need more add an extra tablespoon. To make sweet add 2-3 teaspoons of sugar.
2 cups raw cashews, soaked in 4 cups of water for at least 6 hours, then drained
1 cup cold water
2 Tablespoons lemon juice
Dash or two of sea salt
Place all the ingredients in a food processor and blend until very smooth, about 5 minutes.
**Will keep fresh for one week in a tightly sealed container in the fridge.
Found: Great Gluten-Free Vegan Eats