|I found the Aged Cheddar Puffs!!! Woo hoo! These were also on sale & yes, I had a coupon. An $1 off one.|
However, I had planned a creamy pasta dish from the get go.
The hazelnut creamer gets mixed up with mushrooms (aka perfect butter sauce veggie) and Earth Balance's culinary sauce- an out of this world fusion. I used 365's whole wheat pasta, added broccoli and cream sauce, and topped it all with the toasted hazelnuts.
I have one proper word that fits the description of what taste buds just devoured. Unbelievably good.
Okay. Two words.
Vegan Portobello Mushroom Hazelnut Cream Sauce Ingredients and Preparation
2 tablespoon water
1 1/2- 2 cup portobello mushroom, chopped
1/4 cup red onion
1/4 cup Earth Balance Roasted Garlic & Herb Culinary Spread
3 tablespoon So Delicious Hazelnut Coconut Milk Creamer
1 teaspoon miso paste
1/2 teaspoon salt
1/4 teaspoon white pepper
|In a medium heated skillet, marry mushrooms, onions, & water. Let cook for 5 minutes or so, letting mushrooms brown & shrink.|
|Two main ingredients of the sauce.|
|Stir in culinary spread, hazelnut creamer, miso, salt, & pepper. Allow sauce to thicken.|
|I mixed the sauce with whole wheat shells & broccoli & topped it with toasted hazelnuts. Incredible.|
|Another beautiful meal.|