Wellness pro and cookbook author of Coconut Kitchen, Meredith Baird, is no stranger to the delicious complexities coconuts can bring to nearly any dish. Entirely vegan, this decadent, but balanced-feeling recipe is a perfectly timed winter dinner, combining the flavors and health benefits of parsnips, miso, garlic, wild mushrooms and, of course, coconuts together in one elegant meal. Cook it up, eat it up and stay healthy throughout these chilly months without feeling deprived... This nut-free coconut alfredo sauce is great with the parsnip noodles, but works well with any type of noodle - your favorite cooked pasta, vegetable 'noodles' or kelp noodles. Wild sautéed mushrooms warm everything up and make it hearty enough for these winter months. If you're really feeling adventurous, I wouldn't be opposed to the idea of adding a poached egg on top either...
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