iEat Green with Bhavani

iEat Green - 04.07.22 - Sean Barrett

Sean Barrett has built a long career creating ocean-centric small businesses
and establishing new models for the utilization of marine resources in North and
Central America. He is the founder of Dock to Dish™️, an expansive network of
small-scale community-based fishery programs, as well as The Montauk
Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil”
movement to revive an ancient symbiotic relationship between regional gardens
and farmlands and our local oceans through the cultivation of macroalgae, such
as sugar kelp, which is converted into a variety of fertilizer and livestock feed
products. 
He serves as an appointed member on the Marine Resources Advisory Council
at the New York State Department of Environmental Conservation, on
the Executive Board at the Northeast Organic Farming Association of New York,
as advisor to the federal Mid-Atlantic Fishery Management Council and has been
named Person of the Year by the United Restaurant and Tavern Owners
Association of New York State.

 

Linguine al Limone with Cashew Crema
4-6 Servings
Ingredients-
2 Lemons- Zest and Juice
1 lb Organic Linguine (or other GF Pasta)
Kosher Salt
1 cup cashews, soaked for 1 hour
1-2 Tbs. Truffle Oil (optional)
3 Tbs. Olive Oil
1 cup frozen petite peas- run under warm water to defrost.
2 Tbs. Nutritional Yeast
¼ cup fresh chopped parsley, plus 1 Tbs.
2 cups pasta water
Salt and Pepper
Preparation
1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each
strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put
into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can
add more lemon juice at the end of recipe if desired). Put in small bowl and set aside.
2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water
to taste like the sea.) Cook until al dente, don’t over cook because pasta will finish
cooking in the sauce.
3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of
water, and puree until very smooth and creamy.
4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the
cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium
heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water.
5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional
yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being
careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time,
until desired consistency is reached. (Cream sauces thicken as they cool, so save some of
the pasta water to add if needed)
6- Season with salt and pepper.
7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest
strips and garnish with chopped parsley.

iEat Green - 03.31.22 - Mandana Boushee

Mandana is an Iranian-American community herbalist,
storyteller, land tender, and a joyous member of the
mycelial network of liberatory thinkers. She is a co-founder
and educator at Wild Gather School of Herbal Studies,
where for the past 8 years she’s had the deep pleasure of
sharing her love and experiences in plant medicine and
community care.
Mandana finds her north star by supporting her
community’s journey back to the land and empowering
others in their reconnection and remembering of
ancestral knowledge and technologies. Through her shared
wisdom and initiatives in the Mahicantuck (Hudson)
Valley, she works to offer her community access to
equitable care, plant medicine, and herbal education.

 

Roasted Farro with Leeks, Mushrooms and Spinach
Preheat oven to 400°
• 4 Tbsp EV Olive Oil
• 3 leeks, dark green part removed, slice down center, wash well and chop
• 1 cup chopped Onions
• 3 cups Sliced Shiitake Mushrooms
• 2 cups sliced baby Bella Mushrooms
• 2 cups Farro
• 1/4 cup Tamari
• 4 cups Vegetable Stock
• 1 cup sliced sundried tomatoes in oil
• 1 lb fresh baby spinach
• ¼ cup chopped Italian Parsley

iEat Green - 03.24.22 - Liz Carlisle

Liz Carlisle is an Assistant Professor in the
Environmental Studies Program at UC Santa Barbara,
where she teaches courses on food and farming.
Born and raised in Montana, she got hooked on
agriculture while working as an aide to organic farmer
and U.S. Senator Jon Tester, which led to a decade of
research and writing collaborations with farmers in her
home state. She has written three books about
regenerative farming and agroecology: Lentil
Underground (2015), Grain by Grain (2019, with co-
author Bob Quinn), and most recently, Healing
Grounds: Climate, Justice, and the Deep Roots of
Regenerative Farming (2022). Prior to her career as a
writer and academic, she spent several years touring
rural America as a country singer.

Asian Stir Fry with Tofu and Peanuts

Preheat oven to 350°
1 block of extra-firm tofu cut into cubes, and dried
between 2 dish towels
oil spray
1 onion, cut in half, then sliced into slivers
2 carrots, cut
2 Japanese Eggplants, cut
3 Tbs grated ginger
2 Tbs minced garlic
1 stalk celery, diced
1 small head broccoli raab
2 cups Napa Cabbage
2 cups Bok Choy
1 red pepper, diced
Olive oil
4 Tbs. Tamari (to taste)
2 Tbs. Aji Mirin cooking wine
2 Tbs. dark sesame oil
1 t. hot sesame oil or red pepper flakes (optional)
1 cup lightly salted peanuts
¼ cup chopped cilantro, optional
1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.
2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with
1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown,
turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return
to oven for 5 more minutes. Remove from oven and set aside.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a
few minutes, then add the celery and red pepper.
4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat,
stirring constantly for 5 minutes.
5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a few
minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil
and Tamari.
6. Add the peanuts and optional cilantro
Serve with Brown Rice or Udon Noodles

iEat Green - 03.17.22 - Dana Ellis Hunnes

Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLA
Fielding School of Public Health, a Senior Dietitian at the Ronald Reagan
UCLA Medical Center, and author of Recipe For Survival: What You Can
Do to Live a Healthier and More Environmentally Friendly Life with
Cambridge University Press (2022). She earned her BS in nutrition and
human biology from Cornell University, her Masters of Public Health
(MPH) and PhD in Public Health from the UCLA Fielding School of Public
Health at UCLA where she  teaches courses on nutrition, chronic disease,
and the environment. Her research examines the relationships among climate
change, food choices, and food security. She also looks at how these
relationships affect our health, as well as the health of the planet and its
oceans. She is frequently cited in popular media: she has been interviewed
on NBC Nightly News, WBAI radio, Huffington Post, Self Magazine,
Associated Press, US Health and News Report, the Los Angeles Times, and
other news and media outlets.

Seeded Whole Grain Soda Bread- Vegan

Makes 1- 8” Round Loaf-
Ingredients
¼ cup org. millet or brown rice
¼ cup org. quinoa
2 Tbsp, amaranth
1-cup org. rolled oats, plus ¼ cup
1-can coconut milk
1-cup milk alternative (I used oat milk)
2 Tbsp.+1-½ t. Apple Cider Vinegar
1 Tbsp. vegetable oil,
3 cups org. whole wheat flour
1 cup org. all-purpose flour
2 Tbsp. ground flaxseed
1-Tbsp. kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus ¼ cup
4 Tbsp. coconut oil
3 Tbsp.brown rice syrup
1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an
immersion blender or mixer, blend the coconut milk until the fat and milk are
combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a
warm place and let the milk rest for 10 minutes until it begins to curdle.
2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa,
amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of
the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and
let sit for 2 hours to cool
3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet.
4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces.
5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky.

6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

iEat Green - 03.10.22 - Brett and Lena Coleman

Brett Coleman, along with his wife, Lena, are the founders of Agrihood
Living, a website devoted to communities centered around the farm to table
lifestyle.
Brett graduated with a degree in Communications, and entered the fitness
industry, which eventually led him to the world of healthy cooking shows.
Lena’s background is in the motion picture industry, where she worked as
a well-known stunt woman for several years. 
For the last fifteen years, Brett and Lena have enjoyed working as product
reps for the Kitchen Craft Cookware company. This position allows them
the opportunity to share their passion for healthy lifestyle choices with
people from all walks of life. 
About four years ago, after watching a CBS special on Serenbe, a Agrihood
Community outside of Atlanta, GA., Brett’s curiosity was sparked to explore
alternative communities in which to raise his family. Since then, Brett and
Lena have traveled the country exploring the farm to table lifestyle, and blog
about their exciting journey on  AgrihoodLiving.com

 

Scrambled Tofu with Vegetables
Serves 4
1 large onion, chopped
2 small potatoes, cut into quarters
1 t. minced garlic
1 carrot
1 parsnip
1 ½ cup broccoli florets
½ red pepper, chopped
1 zucchini, diced
½ block of extra firm tofu, pressed between a towel to remove water
olive oil
½ t. turmeric
½ Tbs. Tamari
salt and pepper to taste
1 Tbs. chopped dill
2 Tbs. chopped parsley
Procedure
1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain
2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx.
10 minutes, stirring constantly, to prevent burning.
3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.
4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables.
5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper,
and cook for 5 minutes. Taste and adjust S & P
6. Add parsley

iEat Green - 03.03.22 - Amy Klein

Amy Klein has more than 35 years of professional experience in non-profit
management, strategic planning, program development, fundraising and
financial oversight. As Chief Executive Officer at Capital Roots, she
spearheads the 45+ year-old non-profit’s mission to nourish healthy
communities by providing access to fresh food and green spaces for all.
Since joining Capital Roots in 1996, she has launched ten new programs that
increase access to fresh, affordable food in our region’s underserved
neighborhoods and expanded the non-profit’s geographical reach to include
four counties. She currently oversees 32 staff members who work to
implement the various programs that have been created under her leadership,
including the nationally recognized Veggie Mobile®.

 

Vegan Cream of Mushroom Leek Soup

Makes 16 cups- Serves 8
¼ cup olive oil
4 cups sliced shiitake mushrooms
2 cups sliced Baby Bella
3 cups dried mushrooms & soaking water
1 Onion, chopped
2 Leeks- chopped
2 shallots, chopped
2 carrots, chopped
1 celery, chopped
2 TBS. minced garlic
1 TBS. Herbs de Provence
1 TBS fresh tarragon, chopped
½ cup white miso
1 cup coconut milk
1 t. salt + ½ t. white pepper
1 cup cashews, soaked for 2 hours
4 cups vegetable stock
4 cups water
1 cup Port wine, plus ¼ cup Port wine
1 Tbs. Tamari
Fresh chopped parsley for garnish
1. Put the 1 cup of cashews into a Pyrex measuring cup and pour boiling water over
the cashews to cover. Let sit for 1 hour.
2. Put the 3 cups of dried mushrooms into a 4 cup Pyrex measuring cup and cover
with boiling water. Cover with plastic wrap or plate, and let sit for 30 minutes.
3. In a large stockpot, sauté the Leeks, shallots, carrots, celery, and onions with the 1
TBS. minced garlic. Cook for 15 minutes until soft.
4. Pour the soaked mushrooms into a strainer over a container in order to reserve the
soaking liquid. Chop the dried mushrooms and add to the pot, with the other
vegetables.
5. Sauté for 10 minutes, adding a little of the mushroom liquid at a time to prevent
from sticking to bottom of pot. Add the tarragon and Herbs de Provence, salt and
white pepper. Let cook for 10 minutes.

6. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 1
TBS. minced garlic. When soft, add ¼ cup Port wine and 1 TBS. Tamari. Cook
for a few more minutes until all the liquid is absorbed. Set aside.
7. Remove stockpot from heat and with an immersion blender, puree the vegetables.
Add the white miso and coconut milk and blend some more.
8. Drain the cashews. In a mini blender, puree the cashews with 1 cup of water until
smooth. Add to soup.
9. Return soup to stove and add the vegetable stock and water. Mix well. Heat to just
under a boil. Adjust salt and pepper to taste.
10. Ladle soup into bowls and garnish with sautéed mushrooms and chopped parsley

iEat Green - 02.24.22 - Michelle Lynn Hughes

Bio:
Michelle Lynn Hughes is Associate Director of Regional Food Programs at
the Glynwood Center in Cold Spring, NY. This role allows Michelle to use
her passion for connecting diverse people with varied experiences to create a
more just and resilient food system in the Hudson Valley. At Glynwood,
Michelle co-manages the Food Sovereignty Fund, and leads the CSA is a
SNAP and Regional Food for Health programs. Previously, Michelle was
the Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocery
store that uses a tiered pricing system to fight food insecurity. Prior to that,
she was the Director of Investments and Partnerships for the National Young
Farmers Coalition, and for 10 years directed a program at GrowNYC where
she helped 20 immigrant families establish independent farm businesses on a
combined 400 acres. Michelle and her husband also run Reclamation Herb
Farm, a medicinal herb farm at their home in Germantown, NY. Michelle
holds a BS in Conservation Ecology and Agroecology from Rutgers
University.

 

Peanut Butter, Chocolate Chip Cookies

Vegan

Makes 44 cookies
Preheat Oven to 375’- Makes 25 cookies
2 Tbs. ground flax seeds
2 Tbs apple cider vinegar
1 cup ground Rolled oats,
1 cup flour
½ cup ground walnuts
¼ cup Tapioca Flour
½ t. baking powder
1 t. baking soda
1 t. salt
¾ cup Peanut Butter
¼ cup coconut oil
1 Tbs. molasses
1-1/2 cup Maple syrup
2 t. Vanilla
1- 10-12 oz. bag Dark Choc chips
Mix the flax seeds, and apple cider vinegar together in a small bowl, and set aside.
Meanwhile, mix the dry ingredients together in a bowl. In a separate bowl, mix the
Peanut Butter, coconut oil, molasses, vanilla and maple syrup together. Add the flax seed
mixture to the wet ingredients. Mix the wet ingredients in with the dry ingredients until
well blended. Stir in the chocolate chips.
Drop cookies onto well greased cookie sheet and bake for 10 minutes. Turn pan, and
back for another 5-10 minutes, depending on your oven and how crispy you like them.
They will crispen up as they cool.

iEat Green - 02.17.22 - Leonard Buschel

Bio:
Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is California
Certified Substance Abuse Counselor with years of experience working with people struggling with
addiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers In
Treatment whose primary purpose is to promote ‘treatment’ as the best first step solution for addiction,
alcoholism and other self-destructive behaviors. Leonard is the director of the 13 year old REEL Recovery
Film Festival & Symposium®, and for nine years has been the editor/publisher of the weekly
Addiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and Hope
Awards® in Los Angeles.
Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journey
from drug dealer to drug counselor. Buschel's memoir also tells of his birth and early life in Philadelphia.
Three weeks after he was born his father died suddenly. Growing up fatherless played a large part in his
formative and later years, possibly leading to a reliance on drugs.
Leonard believes strongly in exercising the mind and continues to develop himself as counselor,
psychological thinker, non-profit executive and writer. He does this through his own personal work in 12-
step programs and has attended seminars by the most influential thinkers of our time:
Mr. Buschel directed video interviews of many jazz greats including: Art Pepper, Mel Torme and Michel
Petrucciani. He co-produced the Panasonic DVD series, Live at the Village Vanguard.  Leonard is also a
regular contributor to the Betty Ford alumni newsletter.
In 2016, Buschel was given the Link Award by In Recovery Magazine for promoting recovery "using film,
panel discussions, and speakers to understand and encourage compassion for people living with addictive
disorders."
He was named a recipient of the 2015 Acker Awards for Film Curating. The California Legislature
Assembly awarded Leonard Buschel their 2016 Certificate of Recognition with the following statement: On
behalf of the State of California and the residents of the 46th Assembly District, it is my honor to thank you
for your outstanding work in promoting recovery among filmmakers with the Annual Reel Recovery Film
Festival. Your dedication is an inspiration to us all and I wish you the best success on all your future
endeavors.

 

Crispy Tofu with Mushroom, Spinach and Cherry Tomato

Tapenade

Ingredients
1 cake extra firm org. tofu
3 Tbs. Corn meal
2 Tbs. Tapioca flour
¼ t. salt
1 t. Herbs de Provence
olive oil spray
3Tbs Olive Oil
1 pint baby bella mushrooms
2 t. minced garlic
2 cups spinach
¼ cup Marsala wine
1 Tbs. Nutitional Yeast
1 t. fermented chili paste
2 Tbs .Tamari
½ t. salt
¼ t. pepper
1 Tbs. Truffle Balsamic Vinegar
1 Tbs. chopped parsley for garnish
1 cup cherry tomatoes

Directions
1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4
quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto a
clean dry dish towel. Place another towel on top and press down, removing as
much water as possible.
2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil.
3. In a shallow bowl or pie pan, make a batter with the corn meal, tapioca flour, ¼ t.
salt and Herbs de Provence. Add 3 Tbs water and mix well.
4. Dip the tofu squares into the batter on all sides and place on prepared cookie
sheet.
5. Bake at 450-degree oven until the bottom is crispy and golden brown. Turn over
and bake for another 10 minutes until the bottom becomes crispy and golden
brown.

6. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft,
add the garlic and spinach.
7. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt and
pepper and Truffle vinegar. Add the Cherry tomatoes, and cook down until they
become soft.
8. Taste the sauce and adjust the seasonings to your taste.
9. Place golden tofu squares on plate and spoon the Mushroom, Spinach and Cherry
Tomato Tapenade on top.
10. Garnish with chopped parsley

iEat Green - 02.10.22 - Toby Adams

Mr. Adams is responsible for the site management, daily operations,
programming, budgeting, long range planning, and supervision of staff and
volunteers at the Edible Academy. Mr. Adams joined the Garden as a
Science Education Intern at the GreenSchool in 2001. He was hired as the
Coordinator of the Everett Children’s Adventure Garden in 2002, and was
promoted to manager of the Family Garden in 2005. He became Director of
the Edible Academy in 2012. Mr. Adams was instrumental in the
development of the new campus, including the design, new garden
configurations, new program concepts, and staffing structures. Mr. Adams
collaborated with NYBG’s Professional Learning colleagues to develop and
implement three teacher institutes dedicated to school gardening, and has
executed several grants with local partner organizations to promote garden-
education and nutrition education. Mr. Adams has presented at numerous
local and national conferences dedicated to youth and garden-based
education, and is involved in NYC area advisory panels focused on
promoting health and wellness, garden-based education, and food education.
When not involved in garden-based education at NYBG, Toby can be found
watching soccer or riding a surfboard, two sports he has spent most of his
life pursuing in his free time. Mr. Adams earned a B.S. in Biology from
SUNY Geneseo.

Hearty Black Bean Soup
Ingredients;
2-1/2 cups dried Black Beans
6 cups water
2 Bay leaves
2 cloves garlic
2 onions, chopped
2 carrots, diced
1 celery stalk, diced
½ red pepper, chopped
½ yellow pepper, chopped
½ cup cilantro, chopped fine for garnish
2 t. cumin
1 t. oregano
2 t. salt
1 t. pepper
2” piece kombu
_____________________________________________________________
Directions;
1. Wash and Drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves,
kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stock pot for 2 hours or longer,
until soft)
2. Meanwhile, in stock pot, sauté onions, carrots, celery and peppers in olive oil until soft.
3. When beans are done, remove bay leaves and kombu. Using an immersion blender, puree the beans
until smooth.
4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper.
5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired.
6. Add approx. ½ cup cilantro.
7. When serving, garnish each bowl with chopped red onion, a little cilantro and cashew cream (recipe
for cashew cream below)
8. Serve with tortilla chips.
Cashew Cream Recipe- puree until smooth, ½ cup of soaked cashews with ½ cup of water and juice
from ½ lime. Salt to taste, Serve as garnish on soup.

iEat Green - 02.03.22 - Sean Fitzpatrick

Bio:
Sean Fitzpatrick, is the Founder and Executive Director of Real Food
Share. Real Food Share is a 501(c)3 nonprofit founded on the belief that
everyone deserves access to healthy food. Their mission is to transform
and uplift our local food system to eliminate hunger.
Sean’s desire to serve, led him to kick off Real Food Share in 2019, to
provide healthy food access to food pantries across CT.  Sean has 20
years of experience as a personal trainer and health coach and after
overcoming chronic skin and digestive issues through nutrition changes,
was inspired to bring fresh, local, and nutrient-dense food to neighbors
that don't have access to it.

 

Creamy Penne with Wild Mushrooms and Broccoli
1 Ib. Organic Penne
1 onion, diced
8 cups wild oyster mushrooms, cut
2 Tbs. minced garlic
2 Tbs. tamari
1 bunch broccoli, cut into florets
1 cup fresh or frozen peas
¼ cup extra virgin olive oil
½ cup white wine
2 teaspoons dried oregano
1 t. dried basil
½ t. dried thyme
½ cup sundried tomatoes, sliced
½ cup pine nuts
½ t. red pepper flakes (optional)
¼ cup chopped fresh Italian parsley
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup cashews, soaked for 2 hours
3 whole garlic cloves
2 Tbs. nutritional yeast
1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then
mushrooms and minced garlic and cook for 5 more minutes. Continue cooking
until the mushrooms start to brown and liquid evaporates. Add the wine and
tamari and continue cooking again until liquid evaporates.
2. Remove a cup of the mushrooms to reserve for garnishing the top.
3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglaze
the pan with a splash of water and continue cooking until the broccoli is soft.
4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of
water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and
blend until smooth, scraping down sides of processor to incorporate all of the
cashews.
5. Meanwhile, cook pasta according to directions in salted water, (al dente). Time
it, so that the pasta just comes out of the water, when you are ready to mix it

with the sauce. Reserve some of the pasta water to add to the cream sauce if it
needs to be thinned out.
6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and
adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the
top, along with some pine nuts.
7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms,
parsley, and pine nuts