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Portobello Meets Kale


  • Salt to taste
  • Olive oil to taste
  • Pepper to taste
  • Lemon juice to tase
  • 3 Slim and Trim Classic Cauliflower Crackers of your choice
  • 1 tablespoon harissa paste
  • 1 garlic clove
  • Vinegar to taste
  • 3/4 cup almond milk
  • 1 1/2 cups olive oil
  • 2 portobello mushrooms
  • Splash of olive oil
  • 4 carrots, peeled
  • 1 lemon, juiced
  • Fresh tarragon a small bundle
  • 1 small white onion
  • 3/4 cup kale
  • Chives a small bundle
  • Parsley a small bundle
  • Honey to taste
  • 1/4 cup buckwheat
  • A pinch of flakey sea salt

How To:

  1. Start by measuring 3/4 cup oil and 3/4 cup almond milk. Pour it into a blender and add the harissa paste, 1 garlic clove, a splash of vinegar and finish off with salt and pepper.
  2. Let the mixer run and carefully add more oil to reach a thick and creamy consistency. 
  3. Start by scrapping off the brown gills from the mushrooms heads. Place the mushrooms, head down, on a baking sheet and drizzle with oil, salt, pepper. Bake the mushrooms in an oven 180 C (365 F) until they are soft. 20-30 minutes depending on the sizes.
  4. While the mushrooms are baking make the marinade. 
  5. Mix the olive oil, soy sauce, dill, sesame seed and vinegar. When the mushrooms are done cut them into oblong pieces and let marinate. Make sure to cut and marinate while hot, this lets the mushroom absorb the taste better.
  6. Put uncut carrots on an oven plate and drizzle over oil and salt. Roast in an oven at 175 C (347 F) until they’ve soften. Use a mandolin to slice the white globe onion thinly. Just before serving fry the carrots so they get a nice slightly browned surface. When they are golden add the lemon juice, fresh tarragon and onion and let everything glaze the carrots in the frying pan, set aside.
  7. Peel the kale from the stalks. Set aside in a bowl. 
  8. Make the vinaigrette with the parsley leaves, chives, olive oil and lemon juice in a food processor and mix. Taste with salt and possibly a little honey to balance the acid.
  9. Rub and squeeze the kale leaves with vinaigrettes. 
  10. Roast the buckwheat in an oven at 180 C (356 F) until golden and crispy. Mix together with crisp bread and add the flake salt to a crunchy mix. 
  11. Spread a layer of Harrisa-mayo on the bottom of the crisp bread. Add the sliced and marinated Portobello then place the roasted and fried carrots on top. Add the marinated kale and finish by spreading the crunchy mix on top.  


This is Vegan and can be eaten for Lunch or Dinner.


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