Eating Raw-Grilled Kabobs

Kabobs, Italian Salad & Stuffed Mushrooms

Servings: 

5-6

The pineapple sauce and stuffed mushrooms are inspired by therawchef.com This is a perfect meal when you are in the mood for bbq. One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version! The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine! This will be added to my meals at least once a week! For more recipes visit my blog http://amandanicolesmithrecipes.blogspot.com/

Ingredients: 

Kabob Ingredients
Vegetables to be cut into 1" squares
3 large portabello mushrooms
1 yellow squash
1 zucchini
1/2 red onion or 1 small
1 red bell pepper
1 cup pineapple
Sauce Ingredients to be blended together
1 cup pineapple
3 tbsp tamari or nama shoyu (raw soy sauce)
1 tsp freshly grated ginger
4 tbsp olive oil
1/2 tbsp apple cider vinegar
1 clove garlic
1 tsp salt

Italian Salad
For the "Pasta" to be shredded using cheese grater or spiralizer (makes noodles out of vegetables)
1 zucchini
1 carrot
1 yellow squash

For the Creamy Italian Dressing to be blended
1 avocado
1/4 cup sunflower seeds ground (grind in a coffee or spice grinder)
1/4 cup olive oil
3 tbsp cup apple cider vinegar
1/4 cup nama shoyu (raw soy sauce) or tamari
1 shallot, or scallion
1 garlic clove
1 tbsp lemon juice
1 tbsp nutritional yeast
1 tsp salt & pepper
blend in water until you reach your desired consistency
Spices: add in your own touch with whatever you have on hand
basil
oregano
thyme
rosemary
sage

Stuffed Mushroom Ingredients
10 small brown or white mushrooms de-stemmed
Marinate
1/4 cup tamari
1/4 cup olive oil

Stuffing
1 cup sunflower seeds
1 small carrot
1/2 a small tomato
4 sun-dried tomatoes
1 tbsp name shoyu (raw soy sauce) or miso
1 garlic clove
handful of basil, rosemary, sage, thyme or whatever you like

Preparation: 

Kabobs Directions:
-Cut vegetables into 1" squares and place in a large bowl so they are spread into 1 to 2 layers
-Blend the sauce together and pour over vegetables
-Store in refrigerator for about an 45 min while you get the rest of the meal prepared
-Put the vegetables on the kabob and dehydrate for 2-3 hours

Italian Salad
-"Noodles" Shred the zucchini, squash, and carrot using either a cheese grater, spiralizer, or food processors shredding blade.
-"Dressing" Mix the rest of the ingredients in a bowl, small processor, or blender.
-Pour the dressing over the noodles and refrigerate.

Stuffed Mushrooms
-De-stem the mushroom caps
-Marinate the mushrooms in tamari and olive oil for at least an hour
-Mix the rest of the ingredients in a food processor
-Scoop the mixture