Braised in an oceany broth, these pan-seared King Trumpet mushroom stems are the perfect flavor and texture for vegan scallops. Tossed with spinach, and a rich, garlicky cream sauce brightened with lemon zest, this classic pasta dish is every bit as fulfilling as the original, Coquilles St. Jacques, while keeping the sea creatures in their rightful place—off the menu and in their habitats.
Creamy Garlic Scallops
By Allison Rivers Samson
4 sheets roasted nori
2 cups boiling water
1/2 teaspoon vegan butter
4 large king trumpet mushroom stems, sliced into 1/2 -inch rounds
1/2 teaspoon salt
1 clove garlic, minced
1 pound baby spinach leaves
4 cups cauliflower florets, steamed until soft
2 cups water
1/2 cup raw cashews, soaked 4 hours or longer and drained
2 cloves garlic
3/4 teaspoon salt
1/8 teaspoon white pepper
1 16-ounce package pasta, cooked and drained
1/2 teaspoon freshly ground black pepper, for garnish
1 lemon, zested, for garnish
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Kathy Patalsky
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