Author Notes
Ok so the title is a little deceptive because this recipe ended up being accidentally vegan. I had just harvested my second zucchini which was bigger than my head. Rather than do the standard salted noodles (we eat that constantly), or a quick bread or fritter (too hot!) I decided to just do a quick search for inspiration. On F&W, the first recipe with a photo was a grilled zucchini and peach dish with macadamia cream. I have to say that zucchini and peaches did not at all appeal to me but we do use cashew cream a fair amount and I thought that might be a good, lighter version that the cheesy, creamy zucchini alfredo I usually make. I happened to have a pile of mushrooms which I thought could make a substantial addition and eggplant seemed like a good, meaty pairing. And so it was. —savorthis
Ingredients
- Cashew Cream
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1 cup
raw cashews
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1 cup
hot water
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1 1/2 teaspoons
nutritional yeast
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2 teaspoons
lemon juice
-
s&p
- Main Dish
-
2 teaspoons
soy
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2 tablespoons
aged balsamic vinegar
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1 teaspoon
lemon zest
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4 tablespoons
olive oil
-
1
garlic clove, minced
-
3
sprigs thyme, chopped
-
1 pint
cremini mushrooms
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1
eggplant
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1 giant or 3 medium zucchinis
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1.5 ounces
toasted nuts (hazelnuts, sliced almonds or pine nuts)
-
parsley
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1
head broccoli cut into small pieces
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red pepper flakes or aleppo pepper
Directions
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Soak cashews in hot water while you prep rest of meal.
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Heat grill.
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Mix soy, vinegar, 2 T oil, 1/2 t zest, garlic, 1/2 of thyme and pepper. Cut sides of eggplant to make a brick shape and cut into uniform cubes. Trim mushroom stems and toss with eggplant in marinade. Thread onto skewers.
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Cut zucchini into 1/4 inch strips. Toss with remaining 2 T oil, zest, thyme and salt and pepper.
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Grill skewers and zucchini until tender and let cool enough to handle.
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Heat pan over medium high heat. Cook broccoli in a bit of oil with salt until crisp tender.
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Blend cashews, half of soaking water, yeast and lemon juice until very smooth adding salt and pepper to taste. Add more water to get the consistency of a thick cream sauce.
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Cut zucchini into noodles and toss with chopped parsley, nuts and broccoli and serve with skewers. Add some cracked pepper and, if you are not a vegan, some grated parmesan.
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