Oh dear…another seriously “You *gotta* make this recipe!” recipe. Totally addictive. Even my eldest son who HATES mushrooms shooed me away from the dish after I persuaded him to try it. Whatever he left, I gobbled up…and licked the plate clean to get all the sauce. This makes for a great “salsa” type dish with raw chips or non-raw organic tortilla chips for the “rawish” set. I’m serious… you gotta try this.

This is also another dish you could take to a non-raw dinner party, and nobody would guess it’s non-dairy or “raw”. It’s garlicky though, so… um… well… not best when you’ve got a hot date that night. Unless you both partake, of course.

Kale NEVER tasted so good. And the portabellas contribute more of a soft underlying potato-y texture rather than any mushroomy flavor. It’s a dish of illusions… and fabulous health.

If you’re into fresh reishi mushroom-hunting…this recipe’s for you!!!
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FYI: This dish goes great with a glass of hearty red wine!

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Recipe for: Chopped Kale-Portabella Mushroom Salad with Creamy Macadamia-Garlic Dressing

(a Raw Vegan Recipe Even a Meat-Eater Will Go Nuts Over) 

• 1 cup finely shopped fresh kale leaves (no stems)
• 1 portabella mushroom cap, chopped medium-fine (rinse, wipe dry first… and will be about 1 cup when chopped)
• 2 tablespoons cold-pressed olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon quality natural salt, such as Himalayan Crystal salt
• freshly ground black pepper (be generous, pleez)

Toss all ingredients together and set aside to allow the flavors to meld while you make the dressing below. Then pour dressing over top, toss well, and serve with raw dehydrated chips if you’d like, or — for the rawish crowd — organic tortilla chips. 

No chips necessary to enjoy the dish. But… it’s is wildly addicting and orgasmically yummy paired with the crunchy-salt factor!

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Recipe for: Creamy Macadamia-Garlic Dressing

• 1/2 cup fresh almond milk (made from 1 cup almonds blended with 4 cups spring water, then strained through nut milk bag or double-layered cheese cloth)
• 1 garlic clove
• 8 raw macadamia nuts
• 1 teaspoon cold-pressed olive oil
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon quality natural salt, AKA “himmy” salt in my house

Blend well, until smooth. Bear in mind I have a 3 HP Blendtec blender, so if you’ve got a cheap blender of the sort I used to have, you may have to give it a go a few times, and even then it may not be able to get those macadamias super-creamy. My Blendtec, however, does get the job done on one 40-second go.

Oh dear…my plate is empty! <<putting macadamia nuts on my shopping list for tomorrow, for I simply must have more of this asap!>>[/private]