It's pasta time and you are uncertain of what to make? Look no further than this great vegan alternative for an alfredo sauce. This is so yummy, you might think of dipping some bread in it. Enjoy! Ingredients: 1 cup millet, rinsed and drained pinch sea salt 2 1/2 cups water 2 teaspoons olive or coconut oil, divided 10 mushrooms, sliced, stems separated 1/2 onion, diced 3 cloves garlic, minced 1 cup zucchini, chopped pinch black pepper 2 teaspoons dried basil dash nutmeg 1 tablespoon nutritional yeast, optional 1 tablespoon red or white wine, or water juice of 1/2 lime, optional 1/4 cup coconut milk, optional fresh basil or parsley, to garnish Preparation: Add water to pot with millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy. Meanwhile, heat a pan to medium heat. Add half the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce. Heat a medium sauce pot, add other half of oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften. Sprinkle salt on mushroom tops in first pan, and let cook a few more minutes. To zucchini pan, add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened. Go back to the mushrooms and when they are fully cooked, pour in the wine or water, and optional lime juice in the pan to deglaze. Set aside until the sauce is finished. Once zucchini is very soft, add coconut milk, and let simmer for a couple of minutes. Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb. BM
