My sister, Mary, says, “Here is today’s creation. Kale salad on top of portobello mushrooms, i will definitely make this again!”
4 large kale leaves, washed, massaged and stripped off the stem
1 large Portabella Mushroom
juice of 1/2 lemon
2-3 T. Nutritional yeast
1 tomato, diced
1 T. Sesame seeds
small handul cilantro
dash low-sodium, soy sauce
Preheat oven to 400 degrees.
Use nonstick cookie sheet.
Lay washed Portobello mushrooms on top. Remove stems and lay on cookie sheet.
Cook for 10 minutes until they start to give up their fluid and become soft.
While the mushrooms are cooking:
Tear up 4-6 cups of fresh kale (stems removed) and place in large bowl.
½-1 ripe avocado
2 T. lemon juice
1-2 Tbsp nutritional yeast
Dash of low sodium soy sauce
Stir this mixture into the kale and then use your hands to mix well, mashing the avocado as you combine. This will soften the kale leaves.
Remove portobello mushrooms from oven and transfer to a plate immediately. Dice cooked mushroom stems and add to salad.
Top mushrooms with mounds of kale salad. Sprinkle with sesame seeds if desired.
Word of the Day – hongo – mushroom
Tip of the Day – Vilca has the most beautiful mushrooms for sale outside of the Juice Factory, especially the oyster mushrooms, fresh and very reasonably-priced! In place of thedressing just use mashed avocado and mango. Delicious. I used mango dressing instead of fresh mango but it was much better than dressing.
To receive these recipes in your inbox, click on the “subscribe” button.