Hazelnut Couscous with Wild Mushrooms and Tarragon Creme

Ingredients

• 2 large heads cauliflower (1 lb. each)
• cut into chunks
• 23 cup raw hazelnuts
• 2 Tbs. nutritional yeast
• 2 Tbs. olive oil
• 1 Tbs. agave nectar or coconut nectar
• optional
• 1 Tbs. minced fresh tarragon
• 4 cups wild mushroom mix (shiitakes
• trumpets
• chanterelles
• morels
• and cremini)
• thinly sliced
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 1 Tbs. tamari or nama shoyu
• such as Ohsawa
• 1 cup raw cashews
• 1/2 cup pine nuts
• 1/4 cup lemon juice
• 1 tsp. white miso paste
• 2 Tbs. minced fresh tarragon

Instructions

1. To make Couscous: Pulse cauliflower and hazelnuts in food processor until finely chopped.
2. Transfer to large serving bowl.
3. Stir in remaining ingredients, and season with salt and pepper, if desired.
4. To make Mushrooms: Toss together all ingredients in large bowl.
5. Let marinate 20 minutes.
6. To make Tarragon Creme: Blend cashews, pine nuts, lemon juice, miso paste, and 3/4 cup water in blender or food processor until smooth and creamy.
7. Fold in tarragon, and season with salt and pepper, if desired.
8. Add Mushrooms to Couscous, and toss to combine.
9. Divide among serving bowls, and garnish each serving with 1/4 cup Tarragon Creme.