Grilled Zucchini Alfredo with Mushroom and Eggplant Steaks

Ingredients

Cashew Cream

• 1
  
  cup raw cashews
  
• 1
  
  cup hot water
  
• 1 1/2
  
  teaspoons nutritional yeast
  
• 2
  
  teaspoons lemon juice
  
• 
  
  s&p
  

Main Dish

• 2
  
  teaspoons soy
  
• 2
  
  tablespoons aged balsamic vinegar
  
• 1
  
  teaspoon lemon zest
  
• 4
  
  tablespoons olive oil
  
• 1
  
  garlic clove, minced
  
• 3
  
  sprigs thyme, chopped
  
• 1
  
  pint cremini mushrooms
  
• 1
  
  eggplant
  
• 
  
  1 giant or 3 medium zucchinis
  
• 1.5
  
  ounces toasted nuts (hazelnuts, sliced almonds or pine nuts)
  
• 
  
  parsley
  
• 1
  
  head broccoli cut into small pieces
  
• 
  
  red pepper flakes or aleppo pepper
  

Directions

1. Soak cashews in hot water while you prep rest of meal.
2. Heat grill.
3. Mix soy, vinegar, 2 T oil, 1/2 t zest, garlic, 1/2 of thyme and pepper. Cut sides of eggplant to make a brick shape and cut into uniform cubes. Trim mushroom stems and toss with eggplant in marinade. Thread onto skewers.
4. Cut zucchini into 1/4 inch strips. Toss with remaining 2 T oil, zest, thyme and salt and pepper.
5. Grill skewers and zucchini until tender and let cool enough to handle.
6. Heat pan over medium high heat. Cook broccoli in a bit of oil with salt until crisp tender.
7. Blend cashews, half of soaking water, yeast and lemon juice until very smooth adding salt and pepper to taste. Add more water to get the consistency of a thick cream sauce.
8. Cut zucchini into noodles and toss with chopped parsley, nuts and broccoli and serve with skewers. Add some cracked pepper and, if you are not a vegan, some grated parmesan.