Roasted Cabbage Steaks

Preheat the oven to 400°F. Place the cashews in a small bowl and add ½ cup hot tap water. Trim only the very bottom of the core from the cabbage. Slice the cabbage in half. Add to a baking sheet, rub each half with 1 tsp vegetable oil, and sprinkle with dried thyme, salt, and pepper. Dollop each with 1 tbsp butter. Roast in the oven until browned and crispy, 25 to 30 minutes.

Slice the garlic. Peel and mince the shallot. Thinly slice the scallion. Destem and thinly slice the shiitake mushroom caps.

Add the sliced shiitakes to another baking sheet and toss with 1 tbsp vegetable oil, about ¼ tsp of the smoked paprika (adding more if you’d like), and a pinch of salt and pepper. Roast in the oven until the mushrooms are brown and crispy, about 10 to 12 minutes.

Place a small skillet over medium heat with 1 tsp vegetable oil. Add 1 clove garlic, shallot, and a pinch of salt and pepper. Cook until softened, about 3 to 4 minutes. Measure and add just ½ cup of the creamer to a blender. Drain the cashews and add to the blender with the white miso paste, white balsamic vinegar, and a pinch of salt and pepper. Blend the garlic cream sauce on high until smooth.

Remove the film from the rice cups, pop into the microwave, and follow the cooking instructions on the package. If you’d prefer to make it on the stovetop, remove film and empty the rice cups into a small saucepan. Place over medium-high heat and add 2 tbsp water. Cook for 1 minute, remove from heat, cover, and let stand 1 minute.

Spread the garlic cream sauce on each plate and top with rice and roasted cabbage steaks. Sprinkle with the shiitake bacon and scallions.