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
Continue After Advertisement
Ingredients
- Cashew Cream
-
1 cup
raw cashews
-
1 cup
hot water
-
1 1/2 teaspoons
nutritional yeast
-
2 teaspoons
lemon juice
-
s&p
- Main Dish
-
2 teaspoons
soy
-
2 tablespoons
aged balsamic vinegar
-
1 teaspoon
lemon zest
-
4 tablespoons
olive oil
-
1
garlic clove, minced
-
3
sprigs thyme, chopped
-
1 pint
cremini mushrooms
-
1
eggplant
-
1 giant or 3 medium zucchinis
-
1.5 ounces
toasted nuts (hazelnuts, sliced almonds or pine nuts)
-
parsley
-
1
head broccoli cut into small pieces
-
red pepper flakes or aleppo pepper
Directions
-
Soak cashews in hot water while you prep rest of meal.
-
Heat grill.
-
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.
-
Cut zucchini into 1/4 inch strips. Toss with remaining 2 T oil, zest, thyme and salt and pepper.
-
Grill skewers and zucchini until tender and let cool enough to handle.
-
Heat pan over medium high heat. Cook broccoli in a bit of oil with salt until crisp tender.
-
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.
-
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.
See what other Food52ers are saying.