Raw Mushroom and Sun Dried Tomato Lettuce Boats

Raw food doesn’t have to be all salads and smoothies! This is a super hearty and flavorful raw dish. Sunflowers seeds and cashews provide satiating, healthy fats. A variety of mushrooms and sun dried tomatoes give tons of flavor. Pro tip: save the porcini mushroom soaking liquid for use in soups, sauces, or for cooking grains or beans.

4-5 large romaine lettuce leaves
2 tablespoons raw cashews
2 tablespoons raw sunflower seeds
3 large shiitake mushrooms (about 2 ounces)
1/2 pint white mushrooms
2 teaspoons lemon juice
1/8 teaspoon salt
1/4 ounce dried porcini mushrooms, soaked for at least 30 minutes, rinsed & squeezed
1 ounce white onion about 1/4 large
1/4 ounce sun dried tomato
1/8 teaspoon black pepper
1/4 cup shredded carrot

1 For the base: Place cashews and sunflower seeds in food processor & pulse until crumbled. Roughly chop or break apart the shiitake mushrooms and white mushrooms. Add to food processor with lemon juice and salt. Pulse until crumbly. Set aside.
2 For the topping: Roughly chop sun dried tomato. Pulse in food processor with onion, porcini mushrooms and pepper.
4 Assemble wraps: Spread 3-4 tablespoons of the base mixture on lettuce. Sprinkle with a layer of shredded carrot. Top with 2 teaspoons of topping.


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