So this would have been an entirely raw meal but yoga and work got in the way. I planned on marinating marinating portobello caps in Nama Shoyu, Maple Syrup and Garlic, stuffing them with a cheesy pistachio pesto and dehydrating them for a few hours but instead I cooked the mushroom caps in olive oil, garlic, onions and tamari. Cook the mushrooms with the desired amounts of the ingredients but be sure not to use too much tamari as it can become VERY salty.
Jicama Potato Salad
2 Small Jicama peeled and cubed
1 Avocado
1 Tbs Tahini
1 Tbs Nama Shoyu
1 Tbs Maple Syrup
1/2 Clove Garlic Chopped
1/4 Red Onion Slice thin
1 Pepper- preferably orange or yellow for color
2 Green Onions chopped
Basil, salt & pepper to taste
Mix all ingredients together until jicama is completely coverd
Chill for a minimum of 2 hours
Serve- Garnish with Parsley, Basil, Salt, Pepper and/or Avocado wedge
I served this with an arugula mache salad mix topped with diced tomatoes and a honey mustard dressing:
Raw honey, Dijon mustard, olive oil, and rice vinegar all to taste.
As a disclaimer- I don't measure and I don't encourage it! It won't help you become a better cook all it will enable you to do is become better at following directions.
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