To cook the vegan scallops

1. Slice the mushrooms into ¾” – 1” slices to make scallop-sized pieces. Score the “scallops” in a criss-cross design with a knife on each of the flat sides. This will help them absorb more flavor.

2. Melt the butter in a skillet on medium heat and place the “scallops” in it to brown on one side. When they are golden brown on the bottom, flip them over to brown on the other side.

3. While they are cooking, sprinkle them with the Furikake,salt and pepper, and chives. Once they are browned, add the Mirin and let them cook a few more minutes to absorb the flavors. Put on a plate and set aside while you sauce up the pasta.

4. Don't put that pan in the sink! You will use it for the pasta next and we don't want to miss out on the extra flavor!

To make the Vegan Pasta Alfredo

1. Set a large pot of salted water to boil while you make the Alfredo sauce.

2. In a blender or food processor, place the tofu, lemon juice,roasted garlic, chives, salt and pepper, and Umami seasoning. Blend until smooth.

3. When you drain the pasta, be sure to save some of the pasta water. You will probably need it to thin out the Alfredo sauce a bit.

   Add the drained pasta back into the pan the you cooked the scallops in. Add the Alfredo sauce and stir into the pasta, adding a little pasta water as needed.

4. To serve this, I create a bed of spinach leaves, top it with the pasta, add the Vegan Scallops, and garnish with a squeeze of lemon juice and more chives.

   Enjoy!

1. Slice the mushrooms into ¾”-1” pieces. Score the larger pieces with a knife. Add the vegetable oil or vegan butter to a skillet on medium heat and fry the mushrooms until they are golden on each side.

   When they are golden brown, remove them from the pan onto some paper towels to absorb the excess oil and set aside.

2. In the same pan, melt the vegan butter and add the chives,garlic, salt, and pepper. Sautee for a couple of minutes before adding the wine. Cook until the wine has reduced and emulsified to create a creamy sauce. Add the mushrooms back in and cook for 3-5 minutes.

3. Serve with pasta or rice, potatoes, salad, or vegetables.

1. Shred the mushrooms with a fork to create the shredded “chick-un”. Set aside.

2. Add the oil to a large stock pot on medium heat. Add the onions, garlic, carrots, celery, oregano, and basil, and sautee until the onions and garlic start to soften and everything is fragrant (about 5 minutes).

3. Add the water and the bouillon cubes or paste. Cover and let simmer for 10-15 minutes before adding the mushrooms and the pasta. Simmer for another 5 minutes and then add the kale, parsley, and black pepper and simmer an additional 5 minutes. You can add more salt to taste but the bouillon is salty so you may not need more.

   Serve with some delicious, crusty bread.

   *Note about the pasta:

   I suggest that you only add the dry pasta to the soup if it will all be eaten right away. This is because the pasta will absorb more liquid the longer it sits and cause the pasta to swell. Some people don't like this. To avoid this, cook the pasta separately, according to package directions, and then add a portion to each bowl as it is served. You can keep any leftover pasta in an airtight container in the fridge for about 3-4 days.