I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.
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Ingredients

3 T Nama Shoyu

1 T Cold Pressed Flax Oil

2 Large Portabella Mushrooms

1 small Carrot, peeled

1 large Beet, peeled

12 leaves Laciento Kale, de-stemmed

1/2 t Lime Juice

1 T Apple Cider Vinegar

1 1/2 T Grapeseed Oil

2 T Honey (Buckwheat Blossom from WI's honey co-op)

1 t Cumin

1/2 t Cinnamon

Sea Salt to taste

Flat-leaf Parsley

1 ripe Avocado

Sunflower Sprouts

Alfalfa Sprouts

1/2 of a Shallot

2 stalks Celery

1 large clove Garlic

1/3 C soaked Sunflower Seeds

1/2 t dried Dill

Pumpkin Seeds as garnish

Recipe Directions

one) Marinate Portabellas in Nama Shoyu and Flax Oil, at least one hour.

two) Shred Carrot, Beet, Kale, and one handful Parsley in a food processor.

three) Combine Lime Juice, Apple Cider Vinegar, Grapeseed oil, Honey, Cumin, Cinnamon and Salt, then mix into processed veggies. set aside.

four) Pulse 1 handful Parsley in food processor. Place in a bowl and mash one ripe Avocado into the pulsed Parsley. Add one handful of each, Sunflower and Alfalfa Sprouts.

five) Divide Greens and Veggies in half. Combine half of each together. You now have your salad bed for the stuffed mushrooms!

six) Combine Shallot, Celery, Garlic, Sunflower Seeds and Dill in food processor.

seven) Take Mushrooms out of marinade and lay on top of each bed. Scoop Sunflower Seed Mixture into Mushroom.

eight) pour remaining marinade on top of Mushrooms, and garnish with Pumpkin Seeds.

enjoy!!!

 

Teacup's Thoughts

By teacup

I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.

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Comments

Top voted

Sweet Adeline

Sep 28, 2012

14 votes
+
Vote up!
-
Vote down!

i made this last night for my non-raw boyfriend and he loved it! i subbed lentil sprouts for both the other kind of sprouts, and believe it or not i couldn't find dry dill ANYWHERE so i used fresh dill and multiplied the quantity by 3, and i couldn't find nama shoyu so i used Bragg's liquid aminos. also, i somehow misplaced the shallot i bought so i had to leave it out, but it still turned out cracker jack! oh- and my boyfriend is allergic to carrots so i just served it on a bed of romaine. i asked him if it needed extra dressing, and he didn't want any! thank you so much and keep em coming!

teacup

Aug 01, 2011

13 votes
+
Vote up!
-
Vote down!

thank you :)

Sep 28, 2012

10 votes
+
Vote up!
-
Vote down!

Sweet Adeline's Review

Sunflower Stuffed Mushrooms on a bed of Kale & Sweet Beets
5
5 out of 5

oh yeah- this is the nutrient content if you make it the way i did:

Protein- 23.3g

Vitamin A- 23516 IU

Retinol Activity Equivalent- 1175\

Alpha Carotene ~647mcg

Beta Carotene~13184mcg

Beta Cryptoxanthin~258mcg

Lycopene~0.2mcg

Lutein+Zeaxanthin~26711mcg

Vitamin C-178mg296%

Vitamin D

Vitamin E (Alpha Tocopherol)~21.8mg~109%

Vitamin K~2349mcg~2936%

Thiamin-1.0mg

Riboflavin-1.8mg

Niacin-15.6mg

Vitamin B6-1.6mg

Folate-472mcg

Vitamin B12~0.1mcg

Pantothenic Acid~6.5mg

Choline~149mg

Betaine~18.0mg

Calcium-563mg

Iron-15.6mg

Magnesium- 262mg

Phosphorus-695mg

Potassium- 3515mg

Sodium-304mg

Zinc-5.5mg

Copper- 2.0mg

Manganese~2.4mg

Selenium~30.1mcg

Fluoride~22.1mcg

Total Omega-3 fatty acids~18322mg

All

Sep 28, 2012

10 votes
+
Vote up!
-
Vote down!

Sweet Adeline's Review

Sunflower Stuffed Mushrooms on a bed of Kale & Sweet Beets
5
5 out of 5

oh yeah- this is the nutrient content if you make it the way i did:

Protein- 23.3g

Vitamin A- 23516 IU

Retinol Activity Equivalent- 1175\

Alpha Carotene ~647mcg

Beta Carotene~13184mcg

Beta Cryptoxanthin~258mcg

Lycopene~0.2mcg

Lutein+Zeaxanthin~26711mcg

Vitamin C-178mg296%

Vitamin D

Vitamin E (Alpha Tocopherol)~21.8mg~109%

Vitamin K~2349mcg~2936%

Thiamin-1.0mg

Riboflavin-1.8mg

Niacin-15.6mg

Vitamin B6-1.6mg

Folate-472mcg

Vitamin B12~0.1mcg

Pantothenic Acid~6.5mg

Choline~149mg

Betaine~18.0mg

Calcium-563mg

Iron-15.6mg

Magnesium- 262mg

Phosphorus-695mg

Potassium- 3515mg

Sodium-304mg

Zinc-5.5mg

Copper- 2.0mg

Manganese~2.4mg

Selenium~30.1mcg

Fluoride~22.1mcg

Total Omega-3 fatty acids~18322mg

Top Voted

Sweet Adeline

Sep 28, 2012

14 votes
+
Vote up!
-
Vote down!

i made this last night for my non-raw boyfriend and he loved it! i subbed lentil sprouts for both the other kind of sprouts, and believe it or not i couldn't find dry dill ANYWHERE so i used fresh dill and multiplied the quantity by 3, and i couldn't find nama shoyu so i used Bragg's liquid aminos. also, i somehow misplaced the shallot i bought so i had to leave it out, but it still turned out cracker jack! oh- and my boyfriend is allergic to carrots so i just served it on a bed of romaine. i asked him if it needed extra dressing, and he didn't want any! thank you so much and keep em coming!

Top Voted

teacup

Aug 01, 2011

13 votes
+
Vote up!
-
Vote down!

thank you :)

Top Voted

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