Relish: raw corn kernels from one cob, 1/2 a red bell pepper finely chopped, 1/2 a zucchini finely chopped, and 1 avocado peeled, stoned and finely chopped. (Blended all the ingredients, and added a touch of sea salt, and garlic powder)
Prepare Portobello by scraping and washing it clean, and then add to the dehydrator for about 1 hour – it’s still firm, but a little tender.
Spread your favorite raw nut cheese over the Romaine lettuce leaves. I used Sunflower nut cheese. Add the mushroom and then a good heaping serving of the relish. Top with slices of tomato, topped with another romaine lettuce leaf with nut spread too.
Vega-Riffic Recipes 