I served it over spiralized zucchini and topped with chopped scallions, tomatoes, avocado, black olives, dulce, and "sour cream" (made from cashews, olive oil, lemon juice and sea salt). A few corn chips on the side and YUmmmmm!
1 portobello mushroom, finely chopped
1/2 cup minced celery
1/2 cup chopped red onion
1 red bell pepper, finely chopped
1 cup almonds, soaked 4-6 hours
1 cup chopped carrots
1 1/2 cups sun-dried tomatoes, soaked
2 cups water, fresh or from sun-dried tomatoes soaking liquid
1 Tbsp olive oil
1/4 cup nama shoyu
1 clove garlic, crushed
2 Tbsp fresh oregano
1 Tbsp dried oregano
2 tsp chili powder (I used 1)
1 Tbsp cumin
1 Tbsp apple cider vinegar ( I used coconut water vinegar)
1 Tbsp agave
1/4 tsp cayenne pepper, to taste
- Place mushrooms, celery, onion and bell pepper in a large bowl.
- Pulse almonds and carrots in food processor until a chunky consistency is achieved and add to bowl.
- Blend remaining ingredients in a high-speed blender until smooth. Add to bowl and mix all ingredients until well combined.
- Store in refrigerator and warm in dehydrator prior to serving. Yields: 2 quarts.