Spicy Ethiopian Mushrooms

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

4 large portobello mushrooms, cut into ¾-inch cubes

2 cups green beans, cut into 2-inch pieces

2 cups chopped onions

2 tablespoons lemon juice

2 pitted dates, finely chopped

1 tablespoon Berbere Spice Blend (see tip, recipe intro)

1 tablespoon sweet paprika

1 teaspoon mustard powder

¼ teaspoon ground cardamom

1 tablespoon brown rice flour

1 tablespoon red wine vinegar

Sea salt, to taste

1 tablespoon chopped fresh cilantro

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer