King Trumpet Mushroom "Scallops" with Barbecue Miso Glaze
Parsnip Noodles with Cilantro Walnut Pesto
Both recipes came from Matthew Kenney's "Everyday Raw Express"
We love king trumpet mushrooms -- and this recipe uses the mushroom stalks marinated for 30 minutes in a BBQ sauce of miso, nama shoyu, agave, apple cider vinegar, lemon juice and sesame seed oil.
As an experiment, we took a few extra mushrooms and dehydrated them for an hour at 105°F -- which turned out exceptionally well!
Pairing up with the BBQ, we peeled and spirialized a parsnip into noodles and combined them with a pesto of walnuts, cilantro, lemon juice, salt, jalapeno and olive oil.
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