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Spicy Mushroom Blossom Bowl

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Healthy Happy Life
Related tags
dairy free nut free vegetarian middle-eastern
Nutrition per serving    (USDA % daily values)
CAL
4202
FAT
526%
CHOL
0%
SOD
654%

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Ingredients for 2 servings

2 2/2 cups mushrooms, sliced (hearty textured: white button, shiitake or baby bella)

1 cup exotic mushrooms, sliced (I like bluefoot, hen of the woods or oyster mushrooms)

1/2 cup vegetable broth

1 small orange, juiced

6 grape tomatoes, halved

5 garlic cloves, chopped roughly

1 small red bell pepper, diced

1/2 small white onion, diced

1 Tbsp agave syrup

2 tsp fresh thyme

2 Tbsp Harissa (spicy red mixture of chilies, sun dried tomatoes and spices)

2 Tbsp olive oil

1 tsp black pepper

1 tsp salt

1/2 cup chopped pea shoots (or another spicy sprout/micro green)

1 large endive head

20 crisp rice crackers

1/4 cup chopped parsley

Optional: Tempeh! This bowl tastes great with a bit of tempeh. Saute the tempeh first-to a crispy edge. Set aside. Then re-saute with the finished mushrooms.

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