RECIPES from the Garden
Food is one of the most fundamental importances in life, but it’s also an artistic process! Just as with beauty, delicious food is also in the eye of the beholder. Thus the “perfect” recipe is subjective and different to every body, whether that be because of taste preferences, dietary commitments, or allergies.
"Recipes" have to be tweaked and tailored to the individual to make truly amazing food! For this reason, we provide ingredients and methods, but not exact quantities and ratios. We like LOTS of flavor so we use lots of ingredients, but you can add more or less, include or exclude whatever you want according to your tastes. It's fun to cook from a creative perspective rather than to copy someone else’s version of great food!
We're not here to tell you what your flavor palette is. We aim - through beautiful photos and unique food formulas - to inspire you to play with your food!
Baby portobello mushrooms, cleaned thoroughly
Handful of soaked nuts (like cashews or almonds), and/or seeds (like sunflower or pumpkin)
Veggies: onion, carrot, pepper (mild or spicy), and/or celery
Splash of soy sauce or tamari
Small handful of herbs like thyme, oregano, and/or rosemary
Garnishes: guacamole, cherry tomatoes
1. Pop the caps off the mushrooms and set aside. Roughly chop the stems and other veggies.
2. Prepare the stuffing by pulsing the mushroom stems with the other veggies, spices, herbs, nutritional yeast, and nuts or seeds in a food processor or blender to your desired consistency between finely minced and a smooth paste.
3. Fill the mushroom caps with the stuffing mix.
4. Add a dollop of guacamole, a sprinkle of herbs and/or spices if you wish, and a halved cherry tomato. Serve immediately!