For the red pepper coulis, add ingredients to food processor:
1 red bell peppers raw
1 large garlic clove
2 tablespoons almond milk
1/2 teaspoons raw honey
Cayenne pepper to taste
Sea salt if you desire salt
freshly cracked black pepper
For the mushrooms:
1 package of button mushrooms, sliced
1 large Portobello mushroom, chopped
4 ounces fresh Shiitake mushrooms, stemmed & sliced
1/3 cup Nama Shoyu or tamari
2 tablespoons cold pressed organic extra virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1 teaspoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Add these ingredients to a bowl, mix, cover and set aside to marinate for at least 30 minutes.
For the avocado mixture:
¼ cup pine nuts (can use cashews)
1 avocado
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1 teaspoon nutritional yeast (optional)
Pinch sea salt
Add these ingredients to a food processor
Lastly Layer ingredients. Bottom layer the mushroom mixture, Middle layer the avocado mixture and top layer the pepper mixture.
Enjoy!
