Great Day Kitchen, 2/13/18 - Linguine & Clams and Peanut Butter Cups

Chef Ashley Hankins-Marchetti making Vegan Linguine and Clams with White Wine Butter Sauce

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious vegan food.

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Linguine and Clams with White Wine Butter Sauce


  • 3 large king oyster mushrooms
  • 1 1/2 cups warm water
  • 1 "Not Chickn" bouillon cube (we use the brand from Edward and Sons, found at Sprouts)
  • 1 TBS miso paste (preferably mild white)
  • 1/2 teaspoon kelp granules (found at Whole Foods), optional
  • 1 teaspoon Tamari
  • 5 TBS olive oil, divided
  • 1/2 crushed red pepper, optional
  • 1 lb linguine pasta
  • 6-8 cloves of garlic, minced
  • 7 TBS vegan butter
  • 1 1/2 cups dry white wine, divided
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper


  • Fresh Parsley
  • Vegan Parmesan Cheese


  • Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
  • In a large bowl, whisk together warm water, bouillon, miso paste, kelp granules, tamari, 1 cup white wine, and 1 tablespoon olive oil. Marinate for at least one hour, up to 4 hours.
  • Preheat oven to 275 degrees F
  • Drain mushrooms, discarding the soaking liquid and pat dry.
  • In a cast iron skillet on medium-high heat, melt 1-2 tablespoons vegan butter.
  • Add mushrooms and pan sear on each side until the edges get a nice, golden brown color, about 5-6 minutes per side.
  • Remove mushrooms from skillet and keep warm on the middle rack of the oven.
  • Cook noodles according to package directions
  • Heat remaining 4 tablespoons of olive oil over medium heat.
  • Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
  • Add salt, pepper, white wine, butter. Stir 2 minutes, remove from heat.
  • Toss pasta with sauce, parsley, and cheese.

Caramel Crunch Peanut Butter Cups


  • Cupcake liners
  • 1 3/4 cup vegan semi-sweet chocolates, divided
  • 1/4 cup full-fat coconut milk, divided (in the can)
  • Pink Himalayan Salt, optional
  • 1/4 cup vegan butter
  • 1/2 cup golden brown sugar, packed
  • 2 TBS vanilla almond milk
  • 1/2 cup caramel sauce
  • 1/2 cup lightly salted peanuts, crushed
  • 1 cup smooth peanut butter
  • 1/4 cup vegan powdered sugar


  • In a small saucepan on medium-high heat, add vegan butter and light brown sugar
  • Bring to a light boil, stirring constantly
  • Continue to stir until the caramel sauce thickens, about 5-7 minutes
  • Set aside


  • Mix together crushed peanuts and caramel sauce
  • Set aside

Peanut Butter Filling:

  • In a small bowl, mix together ingredients and set aside Cups
  • For the first layer, melt 3/4 cup chocolates with 1 tablespoon coconut milk according to package directions
  • In a lined cupcake tray, add about a tablespoon of melted chocolate, pushing it up on the sides of the cupcake liners
  • Place in the freezer until the chocolate solidifies, about 10-15 minutes
  • Next, add about a tablespoon of the nougat filling and place in the freezer for another 10-15 minutes
  • Add about a tablespoon and a half of the peanut butter filling and place in the freezer another 10-15 minutes
  • Last, melt the remaining 1 cup of chocolate with the remaining coconut milk. Add about a tablespoon and a half to the cups and freeze an additional 15-20 minutes
  • Sprinkle with salt to balance some of the sweetness, optional
  • Serve cool or at room temperature

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