2 green Kohlrabi bulbs (peeled and sliced very thin)
1/2 cup of nut milk
1 shallot (sliced)
Dash of coconut oil
1/2 cup raw pecans (soaked)
1 teaspoon white miso
1/4 tsp or so of organic nutmeg
Sea salt (optional)
1. Trim leaves off Kohlrabi bulbs and set aside. Chop ends off Kohlrabi bulbs, peel bulbs, and slice bulbs thinly. Chop again to bite size pieces and set aside.
2. Chop shallot and place in skillet along with macadamia milk and chopped kohlrabi on warm or lightest setting- it should not sizzle or boil- the idea is to warm the food ever so slightly (If you have a dehydrator you can place all in a casserole dish til warm).
3. Meanwhile- in a blender- combine pecans, nutritional yeast to cover, and miso and blend to a powder with a dash of water if needed to mix.
4. Add mixture to kohlrabi and stir til lightly warm. Sprinkle Nutmeg and stir again. Serve over a bed of marinated kohlrabi greens or a salad and enjoy!
Orgfoodaddict's ThoughtsBy orgfoodaddict
I adapted a once cooked recipe and modified it a bit to a life food recipe and it was very satisfying and tasty!
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