1 tbsp olive oil
1 Tbsp. chopped garlic
1 1/2 tsp dried tarragon
1/4 tsp red pepper flakes
2 cups broccoli and cauliflower mix parboiled for 5 minutes.
8 oz. sliced mushrooms (any kind)
½ cup chopped onion (any kind)
1 carrot sliced thin
1 cup dark leafy greens chopped (kale, bok choy, collards…etc)
2 cups vegetable or chicken stock
½ cup dry white wine
2 cups cooked wild caught lagostinos or chopped lobster meat
2 cups cooked wild caught shrimp
1/3 cup raw cashews soaked in water at least 10 minutes
1/3 cup non-dairy milk (almond, cashew, soy, hemp, etc)
2 tsp tapioca starch or cornstarch mixed with 2 Tbsp cold water (for thickening)
Salt and pepper to taste
Parboil broccoli and cauliflower for 5 minutes. Drain, rinse under cold water and set aside. Sauté garlic, onions, mushrooms and carrots in olive oil for 5-7 minutes. Add wine, chili flakes and tarragon and simmer for 5 minutes. Add broth and simmer another 10 minutes. Meanwhile, drain the cashews and add them to your blender with the nondairy milk. Blend together until smooth and creamy. To the simmering pot, add the broccoli, cauliflower shrimp, lobster and greens, bring back up to a simmer then stir the “cashew cream”. Add starch and water mixture until desired thickness is reached. Add salt and pepper to taste and serve with your favorite pasta.
