Abóbora recheada com cogumelo e lentilha Raw Vegan Not Gross

Ingredientes de: Abóbora recheada com cogumelo e lentilha Raw Vegan Not Gross (Limpar)

2,0 unidades de Abóbora moranga crua

2,0 conchas médias cheias de Lentilha cozida

1,0 colher (sopa) de Óleo de girassol Liza

1,0 unidade grande de Cebola

4,0 dentes de Alho cru

2,0 colheres (sobremesa) de Molho de soja Spoleto

1,0 colher (sopa) de Vinagre balsâmico Spoleto

200,0 gramas de Cogumelo in natura

100,0 gramas de Cogumelo shimeji fresco

2,0 colheres (sopa) de Azeite de oliva extravirgem

1,0 colher (sopa) de Saquê

Como fazer Abóbora recheada com cogumelo e lentilha Raw Vegan Not Gross

* na verdade, são 3 abóboras pequenas e o cogumelo é outro. Ingredients: 3 acorn squash, cut in half 1 cup green lentils 2 cups water ¼ cup coconut oil 1 cup shallots, diced 4 cloves garlic, minced 1 Tbsp. sage, chopped 1 Tbsp. rosemary, chopped 1 Tbsp. thyme, chopped ¼ cup mirin 2 Tbsp tamari 1 Tbsp balsamic vinegar 1 lb. cremini mushrooms ½ lb. shitaki mushrooms Process: Pre-heat oven to 400* F Prep squash, by first scooping out seeds of squash with a spoon, then cut a small slice off bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season w/salt and pepper. Roast for approx. 45 minutes. [meanwhile…] Rinse and drain lentils and place in a pot with water Bring to a boil, then reduce heat to a simmer Cook and cover for 30 minutes Once cooked, strain, set aside but reserve any remaining cooking liquid In a large saute pan, add coconut oil. Once heated, add shallots, garlic and fresh herbs. Season with salt and pepper. Saute for 10-15 minutes until soft and golden brown, stirring frequently Add mirin, tamari, balsamic and lentil water and bring to a boil - reduce for 2-4 minutes Then add chopped mushrooms and cooked lentils, saute until all mushrooms have softened and cooked, turn off heat and set aside At this point, pull out squash and carefully, so you don’t burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling Drizzle all with olive oil and place back in the oven for 5-10 more minutes. https://www.youtube.com/watch?v=NC-ckxcbFQ8