Stuffed dehydrated portabellos with pinenuts, loads of basil, cashew butter, spinach, garlic, whirred ’til smooth. Topped with cherry tomatoes, red peppers and green onion, and sea salt.
Made this twice this week, second time with soaked hemp seeds instead of cashew butter and PHENOMENOL.
Side slaw of Ani Phyo’s black sesame slaw with ginger mayo (or similar to that, I brought back the book). Second time had a greens with a load of veggies and hemp oil.
My mouth literally dropped when i saw this post. That looks amazing! I have seen huge portabello mushroom caps at my giant eagle and have been thinking about getting them but i have had no idea what to do with them. I think i will be trying this out next time i get up to the store! Thanks for continuing to post tasty recipes.
Michal
http://lilearthmuffin.wordpress.com/