This recipe was developed for a professional restaurateur and friend who introduced the first Raw-Vegan venue to San Diego. She loved stuffed veggies of all kinds and, being Raw-Vegan, nothing is to be heated above 118 degrees. I needed a natural vessel that could be stuffed successfully, with little or no cooking. Here’s my delicious solution.
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This recipe was developed for a corporate fitness challenge. “How many cardio-protective oils could I get on one plate?” As you can see, alot!
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This recipe was developed for a black tie vegetarian event. I paired the stuffed portobello with a tofu sweet corn souffle, and an oregano crostini. This concept is easy to dress up or down. Fill the glazed mushroom cap with crumbled bbq tempeh. Top with carmelized onions. It’s like a vegan sloppy joe!
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Let this recipe inspire your imagination. In the south, this recipe is recreated with “secret family ingredients” at almost every gathering. It sometimes is called “Cowboy Caviar.” All types of beans can be used. Fresh or canned work equally well. Any veggies you may need to use up can be finely chopped and added to create your special caviar.
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