Rating5/5 (from 1 ratings)5
YieldServes 1-2 people
1½ cups warm water
5 shiitake mushrooms (dried)
4 sun-dried tomatoes
2 sun-dried 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 of celery seed
Dash of vinegar (we're talkin' just a very small drop or two)
1. Combine the peppers, shiitake mushrooms, and sun-dried tomatoes in the 1 1/2 cups warm water, allow them to soak for around 2 or 3 hours.
2. Blend the peppers, shiitake mushrooms, and sun-dried 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.
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.
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 yummy. If I do, I will take a picture!
Let me know what you think!
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