- 3 large portobello mushrooms, sliced 1/3″ thick
- 1/3 cup olive oil
- 1/3 cup Nama Shoyu
- 1 tbsp honey or maple syrup
- 1 large head cauliflower
- Olive oil
- 1/3 cup pine nuts
- 1 tsp rosemary (coarsely chopped)
- 1 tbsp olive oil
- 2 tbsp filtered water
Mix marinade ingredients for the mushrooms.
Pour over mushrooms and marinate for at least 4 hours.Cauliflower Mash
Cut all florets off of the main stem. Thinly slice.
Place slices and any extra pieces in bowl. Sprinkle with oil, salt and pepper. Toss.
Place on two non‐stick dehydrator sheets and spread so there is just one layer of cauliflower.
Dehydrate at 115 for 2 hours.
Place in food processor along with pine nuts, oil and water. Process until pureed.
Add rosemary and blend. Salt and pepper to taste.