Alkaline Mushroom Stroganoff

This dish is savory, filling, and bursting with flavor. Going alkaline you do not have to give up creamy pasta! Simply find pastas made from the ingredients on the Dr. Sebi food list and make your cream out of those same ingredients. I already have a regular vegan mushroom stroganoff recipe on this blog and this one is just as delicious only difference is its completely alkaline!

Ingredients:

1lb of chickpea, quinoa, or spelt pasta. I used quinoa.

2 to 3 cups of portabella mushroom

1/2 cup of brazil nuts

1/2 cup of chickpea flour

1 red pepper

1 sweet onion

1 cup of kale

2 cups of spring water

sea salt

cayenne pepper

onion powder

ground savory

basil

oregano

Directions:

1. Boil pasta and set to the side. Let sit in cold water to avoid sticking.

2. In a high speed blender place brazil nuts, 1 cup of water, salt, onion powder, and cayenne and blend until you get a smooth creamy sauce.

3. Dice mushroom, red pepper, and onion, and seasonings and sautee over medium high heat in  2 tbsp. of spring water until veggies are tender.

4, Add chickpea flour and spring water and whisk everything up to a gravy like consistency adding more water or flour as needed. 

5. Dice kale and add to the pan and allow gravy to simmer until kale is completely cooked down this may take about 10 to 15 minutes.

6. If necessary adjust seasoning to liking.

7. Drain pasta and add to gravy mix stirring everything all together.

8. Serve up and enjoy!

~Peace begins with your plate~