4 c portobello mushrooms, chopped
1 c walnuts, soaked
1 c water
1/4 c chopped fresh parsley
1/2 medium yellow onion, chopped
Juice of one half lemon
1 T Nama Shoyu
2 t dried dill weed
1/2 t paprika
Combine walnuts and water in a blender until you create a walnut milk. Add mushrooms, onion, parsley, lemon juice and Nama Shoyu.
Pour into a bowl and add dill weed and paprika.
Top with Cashew Garlic Sauce.
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Greek Portobello Pizza
Tri-Colored Hummus
Strawberry Cheesecake Tart
This is how it works: Make my recipe, tell me what works (or doesn't), take a picture, include your name and blog, website, etc. and send it to thedailyraw@yahoo.com and I'll post it.
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