Recipe: Culina-Inspired Cashew Stuffed Portobellos
How many of us are caught up in “doing” as a measure of our own self worth? It’s as though we think that if we “do” enough, maybe we’ll BE enough. I’m here to tell you that you’re ALREADY enough!
When we work through issues with food, or other means of trying to “fill,” we are constantly dealing with the concept of “enough.” [Often when we don’t feel we are enough, we tend to eat MORE than enough!] When we understand that we are already enough, we understand that nothing outside of ourselves can add or detract from who we are.
The “enough complex” can manifest itself in other ways too. Our constant striving to be enough often means we are always living in the future, because deep down we believe we are not okay as we are RIGHT NOW. When I weigh X, I will be okay. When I am doing X job, I will be happy. When I make X dollars, I will be successful. When am in X relationship, I will be complete. Sound familiar?
So while there’s nothing wrong with working towards and achieving a goal and striving to be a better person, just know that you are already whole and enough in every moment. Take breaks in between your striving and your doing to just be with that — to know that if you did nothing at all for the rest of your life, you would still be okay, and you would still be enough. Try saying to yourself a few times a day “I am enough. I do enough.” When we remember this simple truth, it’s easy to gage when we’ve had “enough” in other areas (i.e. the dinner plate). Happy Be-ing!
Okay – I finally wrote out the recipe for the Portobello mushrooms stuffed with cashew cheese dish I mentioned last week. The measurements are more rough estimations, but I think you’d be hard-pressed to go wrong by adding a little less or a little more of anything on this list. If you decide to try it, let me know how they turn out! They require a little bit of planning ahead, but only take an hour to prepare from start to finish once you’re ready to start dinner.
Culina-Inspired Cashew Stuffed Portobellos
4 portobello mushrooms, washed with stems removed
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp tamari
2 cloves of garlic (minced)
1 1/2 c raw cashews
1/2 c nutritional yeast
6 sundried tomatoes reconstituted in 1/2 c of boiling water (save water)
juice of 1 lemon
2 tsp tamari
1 clove garlic
1 tbsp olive oil
2 tbsp fresh dill (or 2 tsp dried)
2 tbsp fresh chives (or 2 tsp dried)
1/2 cup of finely grated carrot (to garnish)
Soak cashews for 4-6 hours or overnight. Whisk together marinate and drizzle into caps (gill side up) in a baking tray. Let sit for at least 30 minutes. While marinating, pre-heat oven to 400 degrees and prepare stuffing.
Drain water from cashews and add to food processor. Whiz all ingredients together up to the herbs. Use the water from the sundried tomatoes to thin out the mixture as you go. Once mixture is creamy, add herbs and pulse to mix.
Bake mushrooms gill-side down in oven for 10 minutes. Remove from oven, flip mushrooms over, and top with stuffing, distributing evenly on all four caps. Bake for 15 minutes, until stuffing is slightly crispy-looking/golden brown in places. Remove from oven, sprinkle shredded carrot on top and serve up with some barley risotto or quinoa pilaf!