Mushroom Stroganoff!

2/3 c. raw cashews
2 t. red wine vinegar
1 t. salt
1 1/2 lbs. mushrooms, sliced
3 shallots, thinly sliced
2 1/2 c. vegetable broth
1 T. Dijon mustard
1 t. cayenne pepper
1 t. black pepper
1/2 lb.  egg noodles

Place cashews in a small bowl and cover with boiling water.  Let soak for 30 minutes.  Drain and blend cashews, 1/4 c. water, vinegar, and salt in a blender until smooth.  Add more water as needed.  Meanwhile, saute mushrooms and shallots in a large skillet until they begin to brown.  Add a little broth to keep the mushrooms from sticking to the pan.  Cook until mushrooms are soft, about 10 minutes.  Stir in remaining broth, mustard, and pepper.  Simmer until mushrooms are tender and sauce has thickened, or about 25 minutes. Stir in the cashew cream and serve over cooked egg noodles.

Cauliflower Tots!

1 head of cauliflower, cut into florets
1/2  onion
2 cloves garlic
2 eggs
1/2 c. shredded cheese
1/2 c. rolled oats
1 t. salt
1 t. black pepper
1 t. parsley
1 t. crushed red pepper

Shred the cauliflower florets, onions, and garlic in a food processor.  Mix with eggs, cheese, oats, and -seasonings.  Form the mixture into egg-shaped tots and place on a baking sheet.  Bake for 35 minutes at 400 degrees.  Flipping them halfway through to brown on each side.  Serve with ketchup for dipping.  Makes about 24 tots.

Cranberry Scones!

3 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground ginger
3/4 t. salt
1/4 c. sugar
3/4 c. cold butter, cut into cubes
1 egg, beaten
3/4 c. almond milk
1 c. cranberries
1 t. lemon zest

In a large mixing bowl, combine flour, baking powder, baking soda, ginger, salt, and sugar.  Cut in butter using your fingers until it resembles a coarse meal and the butter is it small flakes.  In another bowl, combine the beaten egg and milk.  Add to the flour mixture and stir to make a dough.  Fold in the cranberries and zest.  Knead the dough 10 times on a floured board.  Form dough into triangular scone shapes and place on an ungreased baking sheet.  Bake on a rack in the upper third of the oven at 400 degrees for 15-18 minutes or until golden on top.  Makes about 17 small scones.

Chocolate Mousse!

For the pastry cream:
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch
1 T. vanilla extract
2 c. milk
2 T. cocoa powder

For the meringue:
2 egg whites
1/2 c. powdered sugar
1 t. lemon juice
1/2 t. salt

5 oz. dark chocolate, finely chopped
1 c. heavy cream

Whisk the egg yolks with the sugar until light and thick, then whisk in the cornstarch.  Add the vanilla and cocoa powder to the milk and bring to a boil.  Switch off the heat and pour the milk in a slow stream into the egg mixture, whisking vigorously all the time.  Return the mixture to a clean pot and continuously whisk over medium heat.  Scrape the sides and the bottom so it does not burn.  The cream will start to thicken and once it releases a bubble, take it off the heat.  Pour into a dish lined with plastic wrap.  Cover with plastic wrap directly touching the cream and refrigerate for at least an hour.

Beat the pastry cream to remove lumps and melt the chocolate in the microwave.  Stir in the melted chocolate.  Whisk half the egg whites in a mixer on medium-high with powdered sugar, lemon juice, and salt until white.  Add the rest of the egg whites and continue to whisk until stiff peaks form.  Fold the merengue into the chocolate pastry cream.  Whisk the heavy cream until stiff peaks form and fold into the rest of the chocolate mousse.  Divide between 4 glasses and chill for another hour before serving.

Bruschetta!

2 lbs. Roma tomatoes, diced
1 bunch of fresh basil leaves, chopped
2 cloves of garlic, minced
2 T. balsamic or red wine vinegar
1 T. olive oil
1 t. black pepper
1 t. salt
1 baguette, sliced

Mix tomatoes, basil, garlic, vinegar, oil, pepper, and salt in a large bowl.  Let sit for a while to marinate the tomatoes.  Brush baguette with more olive oil and bake at 350 degrees for 10 minutes or until crisp.  Top toasts with tomato mixture before serving.

Banana Cream Pie!

For the filling:
1 c. sugar
1/4 c. cornstarch
3 c. milk
2 eggs, lightly beaten
3 T. butter
2 t. vanilla extract
3 bananas

For the crust:
8 sheets of graham crackers
2 T. butter, softened
1 T. water

For the topping:
1 c. heavy cream
1/4 c. sugar
1 banana
fresh mint leaves

In a large saucepan, combine sugar, cornstarch, and milk.  Whisk over medium heat until thick and bubbly.  Reduce heat, cook and stir 2 minutes more.  Remove from heat.  Stir a small amount of hot filling into eggs in a separate bowl.  Add eggs to the pan and bring to a boil.  Cook and whisk for two more minutes.  Remove from the heat and stir in butter and vanilla.  Press plastic wrap onto the surface of the custard and refrigerate for 30 minutes.  Meanwhile, make the crust by pulsing graham crackers in a food processor until crumbly.  Add butter and water and pulse until combined.  Spread in a pie pan and bake for 10 minutes at 350 degrees.  Let the crust cool and add half of the custard.  Layer with sliced bananas and top with the rest of the custard.  Refrigerate for 6 hours or overnight.  Whisk cream and sugar on medium-high speed for 2 minutes or until thick.  Spread whipped cream over the pie and top with a sliced banana and mint before serving.

BLT Spaghetti!

4 oz. chopped bacon
8 oz. thin spaghetti
5 oz. baby spinach
16 oz. grape tomatoes, halved
1 T. heavy cream
1 t. black pepper
Parmesan cheese

Saute bacon and drain on a paper towel.  Meanwhile, boil spaghetti until al dente and drain in a colander over spinach to wilt.  Toss spaghetti and spinach with tomatoes, bacon, cream, and pepper.  Top with grated Parmesan.