Tuesday, April 24, 2012

Curried Grits, Oyster Mushrooms and Thai Basil Puree with Spring Peas and Lemon Cream

Oyster mushrooms, fresh spring peas, lemon sour cream and basil puree on a bed of creamy curried grits.

Curried Grits & Oyster Mushrooms
serves 2
1-15oz can coconut milk
1 cup water
1 tbl yellow curry paste
1 cup grits
2 tbl vegan butter
salt and pepper
2 tbl extra virgin olive oil
1 1/2 cup oyster mushrooms, hand torn
1/2 cup fresh or frozen peas
cilantro leaves for garnish

Bring the coconut milk, water and curry paste to a boil. While stirring, slowly stream in the grits and reduce the heat to low-medium. Cover and cook for 15 minutes, stirring every 3-4 minutes. Stir in the butter to melt. Taste and season with salt and pepper.
While the grits are cooking, saute the mushrooms in olive oil over medium-high heat. Do not salt until the mushrooms have browned. Saute for 5-7 minutes until crisp. Add the peas and cook 2 minutes more to heat through. Season with salt and pepper to taste.

Lemon Cream
1/4 cup vegan sour cream
1 tbl fresh lemon zest

Combine together. Done!

Thai Basil Puree
1 cup thai basil leaves
2 tbl extra virgin olive oil
2 tbl water
1 tsp lemon zest
pinch of red pepper flakes
salt, to taste

Combine all of the ingredients in a blender and blend until smooth.

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