You gotta love that when I started titling today's post, I thought it was day 12. Obviously this whole process can't be SO bad if I was going to short myself a day!
Today's recipe is a repeat of one that was a huge hit with me and the caveman: stuffed mushrooms. This time I again based my filling on Oh She Glow's vegan cashew "cheez" sauce, omitting the arugula and sundried tomato I included previously.
My kids aren't big fans of mushrooms, so instead of stuffing funghi for them, I used my fillings as a topping for their non-paleo brown rice pasta. It was an easy way to serve a dish that worked for everyone.
breakfast - almond meal porridge with berries
lunch - scrambled eggs and carnitas with avocado, mushrooms & spinach
snack - 1/2 apple, some bites of cashew, sausage & "cheese" sauce while cooking dinner!
dinner - stuffed mushrooms
4 portabella mushroom caps, gills removed
marinara sauce (read labels to ensure Whole30-friendly)
cashew cheese sauce (see below)
1 lb. Italian chicken sausage, cooked & crumbled
orange pepper, diced
green onions, thinly sliced
Turn on broiler. Place mushroom caps on baking sheet, bottom side up. Fill with a few tbs. marinara, then cheese sauce. Sprinkle with cooked sausage and pepper. Broil for a couple of minutes until crisp, then sprinkle with green onions.
cashew "cheese" sauce:
1 cup raw cashews
2 minced garlic cloves
large handful basil leaves
2 tbs. lemon juice
1 tsp. salt
black pepper, to taste
1/4 cup nutritional yeast
1 tbs. olive oil
1/4 cup plus additional water
Blend all ingredients in a food processor until smooth. Add additional water until desired consistency is reached. Taste for seasoning.