Chef Eagle Feather 1. 2. 3. 4. 5. 6. Servings/Yield 4 servings Difficulty Categories Vegan/GF Broccoli Mushroom Alfredo with Raw Zucchini Spaghetti 1 Head Broccoli, Chopped 1 bunch Scallions, Chopped 1 bunch Kale/Chard/Spinach, Chopped 3 handfull Assorted Mushrooms, Sliced 2 peppers Sweet Peppers, Chopped 2 Sprigs Fresh Basil, Chopped Sesame Oil Coconut Aminos 1 can Coconut Milk 4 ounces Raw Cashew Cream Cheeze 2 medium sized Zucchini, Spiral Sliced Method Prep your veggies....: Wash and chop all your veggies. Once everything is prepped, pour some sesame oil and coconut aminos in a large sauté pan. Then add the chopped scallions and peppers. Saute the veggies...: Saute the scallions and peppers over a medium low heat. As soon as the scallions soften, add the mushrooms, basil and broccoli. Saute until the broccoli starts to soften, then add the greens and your seasonings. I use asafetida, thyme, pepper, mineral salts and a little rosemary. Turn the heat down to low. Make the sauce...: Add the whole can of coconut milk to the mixture and stir well. Once the coconut milk is thoroughly blended, add the raw cashew cream cheese and stir till melted and blended. Final touches...: You can add more coconut milk or cream cheese to get the consistency and amount of sauce that you want. Also, check for taste...the coconut milk is a bit sweet and you may need to add more seasoning. When the consistency and taste are good, turn the heat off, cover and set aside. Make the Spaghetti...: Cut the ends off your zucchini and run through the spiral slicer until you have enough noodles for everyone. Cover with veggie sauce and serve. Remember...: You can change up this recipe a lot but varying the veggies that you use and the seasoning. Try it with coconut curry, tandoori, tikka masala, etc... Experiment and have fun!