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Ingredientes
- 1 baby white eggplant
- 1 baby graffiti eggplant
- 2 cups mushroom mix (I used baby bella, shiitake, oyster)
- Marinara
- 1/2 red bell pepper
- 2 tomatoes
- 1/2 cup sun dried tomatoes (soaked and chopped)
- 1/2 zucchini
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1 clove garlic, crushed
- pinch cayenne
- 1 tsp oregano, dried
- salt and pepper to taste
- basil, fresh
- parsley, fresh
- black olives, sun dried (opt)
- 1/2 avocado
- Cheese 1 cups cashews
- 2 Tbsp pine nuts
- 1 cup macadamia nuts (or your own variation)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp Italian herbs
- 1 clove garlic, crushed
- 1/4 cup water (as needed)
- sea salt
- Mushrooms- mariate in olive oil and nama shoyu
- Eggplant - Peel and then slice thin lengthwise by hand with peeler or use mandoline -----
- Soak in warm salt water for 2 hours - Rinse and drain
- Marinara
- In food processor blend all ingredients until creamy
- Cheese
- In food processor, mix all ingredients until creamy. Use as little water
View Full Recipe at Rawfully Tempting
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