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Compressed Wild Mushrooms & Avocado with Red Pepper Coulis


Red Pepper Coulis:
2 red bell peppers, raw or roasted, stemmed & seeded
1 large garlic clove
2 tablespoons almond milk
1 ½ teaspoons raw honey
Sea salt & freshly cracked black pepper to taste

Mushroom Mixture:
1 8 ounce package button mushrooms, sliced
1 large Portobello mushroom, de-gilled, and chopped
4 ounces fresh Shiitake mushrooms, stemmed & sliced
1/3 cup coconut aminos (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

Avocado Mixture"
¼ cup pine nuts (can use cashews)
1 cup coarsely chopped avocado (from about 2 large avocados)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1 teaspoon nutritional yeast (optional)
Pinch sea salt



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