Free UK Delivery Over £50
 >  > Dinner Day 1: Marinated Mushrooms With Creamy Kale Pesto
Dinner Day 1: Marinated Mushrooms With Creamy Kale Pesto

Dinner Day 1: Marinated Mushrooms With Creamy Kale Pesto

Wednesday, 17th December 2014

Hearty Portobello mushroom marinated in rich, flavour-packed coconut aminos, topped with creamy kale pesto.
Ingredients:
Mushroom Kale Pesto Watercress Salad
  • 2 Cups Watercress
  • 1 tbsp Olive Oil
  • Handful Cherry Tomatoes
  • 1 tbsp Hemp Seeds 

Method
1. Mushroom
  1. Coat the mushrooms well with the coconut aminos
  2. Place in dehydrator or oven on the lowest temperature for about 2 hours until soft and dark in appearance
  3.  
2. Kale Pesto
  1. De-stem the kale and tear into small pieces. Add to the blender with the remaining pesto ingredients and blend until smooth
  2.  
3. Assembly
  1. Place watercress and cherry tomatoes onto the plates
  2. Fill the mushrooms with the creamy kale pesto and place on top of the watercress
  3.  
4. Drizzle with olive oil, sprinkle with hemp seeds and enjoy


 

Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)