1 head broccoli (chopped)
3 portobello mushrooms (sliced)
2 cloves garlic (diced)
1 chili pepper (chopped)
Juice from half a lemon
1/2 teaspoon cumin
Sprinkle of olive oil
Sprinkle of Braggs
Pinch of sea salt
Sesame seeds (garnish, optional)
1. In a large bowl, mix broccoli, garlic, chili pepper, lemon juice and sea salt. Drizzle with olive oil, let sit at room temperature. Set aside.
2. In another bowl, drizzle Braggs and olive oil on mushroom slices, add cumin, and then toss. Let sit at room temp for about 2 hours.
3. Once mushrooms and broccoli are nice and tender, transfer to a new bowl and toss together. Leave marinade behind if too wet.
4. Sprinkle with sesame seeds and enjoy.
Hemp33's ThoughtsBy hemp33
Take-out never tasted so good.
Chopsticks are a must for this one!
Note: You can also put the mushroom bowl in dehydrator until warm, but this is not necessary. Sometimes I do and sometimes I don’t.
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