Portobello Mushroom Bake
Secret sauce:

• ½ cup whole, raw almonds
• ¼ cup organic olive oil
• ¼ cup Bragg Liquid Aminos
• ¼ – ½ cup water
• 2 tablespoons balsamic vinegar
• 2 cloves of garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano

Baking:

• 4 large Portobello mushrooms, stems removed
• 1 medium red onion, thinly sliced

Garlic Kale

• 2 – 3 cloves garlic, minced
• 1 tablespoon organic olive oil
• 3 cups of kale, chopped

Directions:
Portobello Mushroom Bake
Secret sauce:

1. Grind the raw almonds in a Vita Mix mixer.
2. Add olive oil, Bragg’s Liquid Aminos, balsamic vinegar, garlic, dried rosemary, and dried oregano into the mixer with the almonds and mix.
3. Add ¼ cup of water and mix until all ingredients are finely grind.

Baking:

1. Place Portobello mushrooms on a baking pan. Put one slice of red onion on top of the Portobello Mushroom. Pour the sauce on top.
2. Bake for 25 minutes at 350 degrees.

Garlic Kale

1. Heat some olive oil in a pot. Add garlic to the hot oil, stir until it is tender. Turn the heat off and add the kale. Stir it around a little bit. Add some water if it is too dry.
2. Put the lid on, wait for the kale to soften, about 2 or 3 minutes.

Serve:
Put the cooked rice on the plate. Place one baked Portobello mushroom on top of the rice.
Add some garlic kale on the side. Garnish with sliced tomato and carrots.