2 large Portobello mushrooms, sliced
.33 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1½ tablespoon Nama Shoyu
2 teaspoon cumin powder
2 teaspoon 2 tsp. cardamom powder (or tarragon flakes)
2 teaspoon garlic powder
1 Ume plum, seeded and mashed
1 red or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
½ cup scallions, finely chopped
1 clove pressed garlic
1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
2-3 tablespoons lemon juice
½ cup filtered water
Keeps for 2 days in the refrigerator.
Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.
This is a wonderfully flavored, savory meal created and shared by Rhio (January 2007’s recipe of the month). The recipe also includes a quick and easy cheeze sauce that can be used on other recipes as well.
Click the button below to download the printable PDF.
© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!