Hazelnut Couscous with Wild Mushrooms and Tarragon Creme
Ingredients
- 2 large heads cauliflower, (1 lb. each), cut into chunks
- 23 cup raw hazelnuts
- 2 Tbs nutritional yeast
- 2 Tbs olive oil
- 1 Tbs agave nectar, optional or coconut nectar
- 1 Tbs tarragon, fresh, minced
- 4 cups wild mushroom mix, sliced, (shiitakes, trumpets, chanterelles, morels,and cremini), thinly
- 2 Tbs lemon juice
- 2 Tbs olive oil
- 1 Tbs tamari, such as Ohsawa or nama shoyu
- 1 cup raw cashews
- 1/2 cup pine nuts
- 1/4 cup lemon juice
- 1 tsp white miso paste
- 2 Tbs tarragon, fresh, minced
Directions
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.
To make Mushrooms: Toss together all ingredients in large bowl.
Let marinate 20 minutes.
To make Tarragon Creme: 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.
Add Mushrooms to Couscous, and toss to combine.
Divide among serving bowls, and garnish each serving with 1/4 cup Tarragon Creme.