For the scrambles:
1 c cashews soaked 30 minutes
1 c diced zucchini
1/2 c shredded carrots
1 c. thinly sliced mushrooms
1-2 T coconut aminos or wheat-free tamari
For the seasoning:
½ large red pepper
1 small zucchini
1 clove garlic
½ c nutritional yeast
½ t turmeric
1 t cumin
Squeeze of lemon
Pinch of mineral salt to taste – optional
Optional additions or substitutions for the scrambles:
Chopped kale or spinach
Chopped red pepper
Other veggies that you like, experiment!
Soak cashews. Slice mushrooms and marinate in aminos or tamari for 15 minutes. Prep remaining veggies.
Lightly chop the red pepper and zucchini for the seasoning. Put in blender pitcher or food processor. Add the remaining ingredients and process or blend until broken down.
Course chop the cashews or place in food processor and pulse until coarsely chopped.
Add the prepared veggies and the chopped cashews to the mushrooms. Toss. Add the seasoning blend and mix well to distribute evenly.
Garnish with chopped tomatoes, cubed avocado, or just dig in and feast away!