My husband still marvels at how I “turn produce into meals.” On our third date, we were having breakfast together at a little restaurant in Newland, North Carolina. His plate was nothing but meat, a bit of scrambled egg and several pieces of toast. A little put off, I asked him if he was planning on having any of the fresh fruit or maybe some tomatoes. He laughed, swigged his second Diet Pepsi of the morning and said that his body “rejected fruits and vegetables.”
“Well shit” I thought, so much for that potential relationship. We finished our date together and I told him later that week that I just really didn’t see this working out. Ha! Apparently, and thankfully, he didn’t agree. Week after week I received texts from him that would go unanswered. Nevertheless, he persisted! Who’d have known a year later we would be married and the man would be mostly vegan? I know, right?!
One of our favorite things to do together is grocery shop. I just love romantic walks through the produce section!
Our meals now consist of him marveling at a kitchen counter full of fresh vegetables and herbs, wondering how in the world all of this is going to come together in something that he calls “flavors upon flavors!”
Tonight’s dinner was indeed a delightful taste sensation:
Merlot Mushroom Miracle
– Miracle Shirataki Fettuccini Noodles
– 2 cups brown button mushrooms thickly sliced
– 1 medium yellow onion chopped
– 12 heirloom cherry tomatoes
– 1 tbsp organic coconut oil
– 5 cloves garlic minced
– 10 leaves of fresh sage
– 2 tbsp Worcestershire sauce
– 1/2 cup merlot
– 1 tbsp cornstarch (for thickening as needed)
– 2 tbsp fresh dill
– fresh ground pepper (lots!)
– sea salt to taste
If you are using the shirataki as opposed to wheat noodles, follow the instructions on the package and cook accordingly. Set the cooked noodles aside.
Heat a skillet on medium high heat and sauté the onions and garlic in the organic coconut oil.
When the onions are clear, add the mushrooms and continue to sauté until they’re reduced and the water had mostly evaporated from the pan.
Add the whole tomatoes continue to stir and sauté until the skins begin to “prune” a little.
Throw in the sage, Worcestershire, and wine and cook for a few more minutes.
Gradually add the cornstarch until the sauce begins to thicken.
Add the pepper and salt.
At this point if you are cooking with the shirataki, add the cooked noodles to the sauce and blend it all together really well and allow to cook for just a few minutes.
Serve it up and top with fresh dill!
P.s. This makes 2 servings. Bon appetite!