Rating5/5 (from 1 ratings)5
YieldServes 1 to 2 people
1½ cup Warm water
5 Dried Shitake Mushrooms
4 Sundried Tomatoes
2 Sundried Hot California Chili Pods, Seeded
1 Medium Tomato, Seeded
¼ cup Pineapple, Chopped
¼ cup Celery, Finely Sliced
¼ cup Portabello Mushrooms, Sliced
¼ cup Almonds (or other nut), Soaked and Well Chopped
1 tablespoon miso paste (could probably do without if you don't have it on hand)
½ teaspoon Ground Pepper
1 teaspoon Sea Salt
¼ teaspoon Ground Cardamon
¼ teaspoon Ground Sage
sprinkle Celery Seed
dash Vinegar (we're talkin' just a very small drop or two)
1. Combine the peppers, shitake mushrooms, and sundried tomatoes in the 1 1/2 cups warm water, allow them to soak for around 2 or 3 hours.
2. Blend the peppers, shitake mushrooms, and sundried tomatoes in the soaking water until completely pureed. While still pureeing, add in the chopped pineapple and seeded fresh tomato.
3. Add in the sea salt, cardamon, pepper, sage and vinegar and combine until completely mixed.
4. Pour the red “broth” into a bowl and stir in the celery, almonds and portabello mushrooms. Sprinkle a bit of celery seed on top and serve.
I bet other veggies would go great in this too! I was just using what I had on hand this morning and I plan on making more later, it was nummy. If I do, I will take a picture!
Harmonylia's ThoughtsBy harmonylia
This is spicy, warming, tasty and filling. Thick almost like a stew, it surprised me that it was so good. The measurements for the spices are estimates, since I was on the run today. Let me know what you think!
Print This Recipe (PDF)
Click the button below to download the printable PDF.