1Prepare quinoa according to directions on the package. Set aside with the lid on when finished.
2Boil 1 cup of water in a small pot. Add cashews and boil on medium heat for 15 to 20 minutes. Place cashews, including remaining water (cooled), to a blender and blend on high until it’s a smooth puree. Add more water if needed to create a smooth, creamy texture. Scrape mixture into a small bowl.
3Boil 1 cup of water in another pot. Add peas and boil for 10 to 15 minutes. Drain and place in a food processor or blender. Add ¼ teaspoon salt, coconut cream, and 3 tablespoons of cashew puree to the mix. You can add all the cashew puree if you love a nuttier texture. Blend on high until you get the texture you desire. I like my puree to be a little thicker.
4Rinse mushrooms and pat dry completely. Laying the mushrooms down the long way, slice the top of the head off. Then cut ½-inch-thick round slices and lay them flat. Using a small, sharp knife, gently score 2 lines across and 2 down in a criss-cross format on both sides of the mushrooms. You can also score it like a tic-tac-toe shape, if preferred.
5Sprinkle remaining salt and garlic powder on both sides of mushrooms.
6Heat up a large non-stick pan with olive oil. As soon as the pan is hot, add mushrooms and turn down to medium heat. Cook for 5 to 7 minutes on each side. Mushrooms should appear browned and slightly crusted. Take out of the pan and place on a plate.
7In the same pan, add the bok choy and sauté for 1 to 2 minutes. Add 2 tablespoons of water, and cook until tender, about 3 minutes more.
8On a plate, add pea-cashew puree, then a scoop of quinoa. Place vegan “scallops” over the quinoa, then top with watercress, hemp hearts, and bok choy. Enjoy!