Live Tarragon Bellos

Prep Portabello Mushrooms by removing the stem.  Soak in a mixture of Braggs Amino, Olive Oil, and a sweeteneer (honey, maple, agave..).

If you don’t have or use Braggs, you can substitute another umami flavor, such as: vegan soy sauce, or miso paste mixed with water, or seaweed and water.  The amount used here is based on personal preference.  Let the bellos marinade overnight.

After soaking, pat dry the bellos.  Thin slice Spinach and Leeks and mix together.  I use a heaping handful of this on top of the bellos.

For the Tarragon topping, blend together soaked Cashews, Tarragon, Sea Salt and Pepper to taste.  This should be a smooth sauce.  Use this to top the Spinach and Leek.

Vegetarian and Vegan: Bake for 20-30 minutes at 35od.

Live Vegan: Dehydrate on high for 6-8 hours; or at 115d for nine hours.

So the order is:

Bellos, Spinach and Leek, Tarragon Sauce.


Yogini Valarie Devi


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: