this stuff is incredible! the perfect cooling and uncooked dinner! not only is it gluten, dairy free and vegan but it’s nourshing as well! so what’s on the plate?
stuffed portabella with riced cauliflower and kale with a smokey sunflower sauce and topped with coconut ‘ricotta.’ i ate this dish at eden and knew i had to recreate it!
what you need:
-1-2 portabella mushrooms de-stemmed and cleaned
-coconut milk (1 can) full fat
-nutritional yeast
-agar agar
-white vinegar
-parsley (1tbsp)
-mesquite (3 drops)
-paprika (1tsp)
-sunflower seed butter (4tbsp)
-1tbsp vegenaise
-1 bunch kale
-1c cauliflower
-(optional) a few sprigs watercress
method:
i used this recipe for the vegan ricotta but omitted the daiya. set this aside and use as a final garnish!
using a food processor, ‘rice‘ your kale and cauliflower. in a small separate bowl, mix 4 tbsp of gently warmed (10-15s in the microwave) sunflower seed butter with a 3 drops mesquite, 1tsp paprika, dash vinegar, 1tbsp vegenaise and 1 tbsp parsley finely chopped. feel free to ‘thin’ the sauce with more vinegar or warm water if it’s too thick.
next, mix the ‘sauce’ over your riced cauli/kale mix and stuff your mushroom. cut the portabella cap in half and garnish with your coconut ricotta and some watercress. enjoy!
just wanted to take a moment and give a shout out to this incredible guy…looking quite dapper i might add! cheers nate
















