Lots of veggies with the mushrooms, warm, what more could you want
5 portobello mushroom caps, sliced
1 yellow onion sliced
3 zucchini, sliced
2 red bell peppers, seeded & sliced
1/4 c raw apple cider vinegar or lemon juice
2 TBSP raw honey
1 c cold pressed olive oil
4 tsp raw tahini
5 c distilled water
2 sprigs fresh rosemary, chopped
2 tsp kelp or dulse powder
4 tsp curry powder
1 tsp sea salt
2 tsp freshly ground black pepper
1 head romain shredded
1/2 pound asparagus spears, lightly blanched for garnish
nasturtium flowers for garnish
combine everything down to the ground pepper in a large pot (I mean large, bigger than a dutch oven) and heat just to 118 on an instant read thermometer or until just warm to touch
make a bed of shredded lettuce on each plate
put the warmed but not cooked sauce over the lettuce beds