Tonight my little cherub picked a mushroom and kale dish for main course, which we had with steamed corn and cauliflower, edamame and some sweet potato hommous I made earlier today. I served the mushrooms topped with my fabulous Wakame Seasoning which I’ll be revealing the secret to in my forthcoming cooking DVD :).
Water saute onions in 1/3 cup water for 5 minutes. Add mushrooms, kale, VegiZest, MatoZest and nutritional yeast, cover and cook for 10 minutes or until kale is tender, stirring occasionally.
And for dessert:
For the crust:
Blend almonds, chia, dates and water until mixture gathers into a ball. Press onto the sides and base of a pie dish and bake at 125 deg C for 5 minutes.
For the filling:
Blend water, dates, chopped apple and chia until smooth. Stir in remaining ingredients, spoon into crust and bake at 100 deg C for 1.5 hrs.