Ingredients
- 3 tablespoons olive oil
- 2 tablespoons nama shoyu
- 1 tablespoon umeboshi plum paste
- 1 tablespoon apple cider vinegar
- 4 cups chopped portobello mushrooms
- 2 cups chopped eggplant
- 1 cup almonds, soaked 8-12 hours
- 1 cup pumpkin seeds, soaked 8-12 hours
- 1 tablespoon coriander
- 4 scallions, chopped
- 1 clove garlic, minced
- 1 cup parsley, coarsely chopped
- Sea salt to taste
- Black pepper to taste
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