1 bunch spinach
1 portobello mushroom
¼ cup nama shoyu
1 chunk fresh ginger
½ cup rich nut milk
2 clove garlic
½ small to medium onion
1 tablespoon Flax Oil
1 tablespoon lemon juice
½ teaspoon cinnamon
Indian spice to taste
Salt to taste
¼ cup cashews (optional), crushed
1 tomato (optional)
Cut mushroom into bite-sized chunks. Degill if desired (not strictly necessary, but makes it a little prettier). Marinate for 1/2 hour or more with nama shoyu mixed with enough water to cover the chunks.
Rinse and dry spinach.
Food process (or Vita-Mix) onions, ginger, and garlic until finely chopped. Add spinach, and process. Add nut milk (I use coconut milk, but cashew or any sort of rich nut milk would do), flax oil, and lemon juice and process until saucy. Add remaining spices and salt to taste. (Traditional spices include cumin, coriander, black pepper, and garam masala – I use a preprepared mix.)
If adding tomato, cut into pieces and pulse in food processor a few times at the very end.
Stir in cashews, if desired.
Drain mushrooms, and pour the sauce on top. Warm in dehydrator if desired. Serve over your favorite sprouted rice or rice substitute
Ocelot's ThoughtsBy ocelot
This Indian recipe traditionally calls for fried chunks of mild paneer cheese. The raw version uses mushrooms in its place. If you use tofu, chunks marinated in the same manner would come closer to duplicating the original flavor and texture, but the mushroom works reasonably well.
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