Kabobs, Italian Salad & Stuffed Mushrooms
Submitted by amandanicolesmith on January 17, 2012 - 9:30am
Servings:
5-6The pineapple sauce and stuffed mushrooms are inspired by therawchef.com This is a perfect meal when you are in the mood for bbq. One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version! The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine! This will be added to my meals at least once a week! For more recipes visit my blog http://amandanicolesmithrecipes.blogspot.com/
Ingredients:
Kabob Ingredients
Vegetables to be cut into 1" squares
3 large portabello
mushrooms
1 yellow squash
1 zucchini
1/2 red onion or 1 small
1 red bell pepper
1 cup
pineapple
Sauce Ingredients to be blended together
1 cup pineapple
3 tbsp tamari or nama shoyu (raw soy sauce)
1 tsp freshly grated
ginger
4 tbsp olive oil
1/2 tbsp apple cider vinegar
1 clove garlic
1 tsp salt
Italian Salad
For the "Pasta" to be shredded using cheese grater or spiralizer (makes noodles out of vegetables)
1
zucchini
1 carrot
1 yellow squash
For the Creamy Italian Dressing to be blended
1 avocado
1/4 cup sunflower seeds ground
(grind in a coffee or spice grinder)
1/4 cup olive oil
3 tbsp cup apple cider vinegar
1/4 cup nama shoyu (raw soy sauce) or tamari
1 shallot, or
scallion
1 garlic clove
1 tbsp lemon juice
1 tbsp nutritional yeast
1 tsp salt & pepper
blend in water until
you reach your desired consistency
Spices: add in your own touch with whatever you have on hand
basil
oregano
thyme
rosemary
sage
Stuffed Mushroom Ingredients
10 small brown or white mushrooms de-stemmed
Marinate
1/4 cup tamari
1/4 cup olive oil
Stuffing
1 cup sunflower seeds
1 small carrot
1/2 a small
tomato
4 sun-dried tomatoes
1 tbsp name shoyu (raw soy sauce) or miso
1 garlic clove
handful of basil, rosemary, sage, thyme or whatever you like
Preparation:
Kabobs Directions:
-Cut vegetables into 1" squares and place in a large bowl so they are spread into 1 to 2 layers
-Blend the sauce
together and pour over vegetables
-Store in refrigerator for about an 45 min while you get the rest of the meal prepared
-Put the vegetables on the kabob and dehydrate for 2-3 hours
Italian Salad
-"Noodles" Shred the zucchini, squash, and carrot using either a cheese grater, spiralizer, or food processors shredding
blade.
-"Dressing" Mix the rest of the ingredients in a bowl, small processor, or blender.
-Pour the dressing over the noodles and refrigerate.
Stuffed Mushrooms
-De-stem the mushroom caps
-Marinate the mushrooms in tamari and olive oil for at least an
hour
-Mix the rest of the ingredients in a food processor
-Scoop the mixture
