Raw Lunch – Portabella caps filled with sweet and spicy garlic nut butter topped with roma tomato slices and snipped chives. Baby sweet peppers, lime, alfalfa sprouts, and kimchi on the side to take care of the fallen garlic nut butter.
Garlic Nut Butter – In the Vitamix, I tossed in a few fingers each of pistachios, cashews, macadamia nuts, and a few Brazil nuts. I added a handful of dates, several large cloves of garlic, raw tahini, and yellow miso. I blended slowly on low adding little drops of water at a time to control the consistency. I wanted creamy but not runny. I had to scrape the edges a few times too. It poured right out but held its body in the mushroom caps.
I have to say… This is one of the best tasting dishes yet.