I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.
3 T Nama Shoyu
1 T Cold Pressed Flax Oil
2 Large Portabella Mushrooms
1 small Carrot, peeled
1 large Beet, peeled
12 leaves Laciento Kale, de-stemmed
1/2 t Lime Juice
1 T Apple Cider Vinegar
1 1/2 T Grapeseed Oil
2 T Honey (Buckwheat Blossom from WI's honey co-op)
1 t Cumin
1/2 t Cinnamon
Sea Salt to taste
1 ripe Avocado
1/2 of a Shallot
2 stalks Celery
1 large clove Garlic
1/3 C soaked Sunflower Seeds
1/2 t dried Dill
Pumpkin Seeds as garnish
one) Marinate Portabellas in Nama Shoyu and Flax Oil, at least one hour.
two) Shred Carrot, Beet, Kale, and one handful Parsley in a food processor.
three) Combine Lime Juice, Apple Cider Vinegar, Grapeseed oil, Honey, Cumin, Cinnamon and Salt, then mix into processed veggies. set aside.
four) Pulse 1 handful Parsley in food processor. Place in a bowl and mash one ripe Avocado into the pulsed Parsley. Add one handful of each, Sunflower and Alfalfa Sprouts.
five) Divide Greens and Veggies in half. Combine half of each together. You now have your salad bed for the stuffed mushrooms!
six) Combine Shallot, Celery, Garlic, Sunflower Seeds and Dill in food processor.
seven) Take Mushrooms out of marinade and lay on top of each bed. Scoop Sunflower Seed Mixture into Mushroom.
eight) pour remaining marinade on top of Mushrooms, and garnish with Pumpkin Seeds.