Recipe

Portabello Entree Recipe

	Jena / All my dishes 2 years, 7 months ago Raw recipe from Carol Alt's "Eating in the raw". Prep:30m Cook:10m Servings:6	Jena
	portabella mushrooms jalapeno honey tahini

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Ingredients

5 portobello mushroom caps, sliced

1 yellow onion, sliced

3 zucchini, sliced

2 red bell peppers, seeded and sliced

1 jalepeno, seeded and sliced

1/4 c raw apple cider vinegar or lemon juice

2 tbls raw honey

1 c cold-pressed olive oil

4 tsp raw tahini

5 c distilled water

2 sprigs fresh rosemary, chopped

2 tsps kelp or dulse powder

4 tsps curry powder

1 tsp sea salt

2 tsps freshly ground black pepper

1 head romaine lettuce, shredded

1/2 lb asparagus spears, lightly blanched, for garnish

Nasturtium flowers, for garnish

Directions

Combine the portobellos, onion, zucchini, bell peppers, jalapeno, vinegar, honey, oil, tahini, water, and herbs and spices in a large pot and heat just to 118 degrees F. on an instant read thermometer, or until just warm to the touch.

Make a bed of shredded lettuce on each plate.

Pour the warmed, but not cooked, sauce over the shredded romaine lettuce beds.

Garnish with asparagus and nasturtiums for color.

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