Meaty Portobellos and Lemon Kale Topped with Pumpkin Seed Cream

Ingredients

• 3 tablespoons grapeseed oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 4-5 inch portobello mushrooms
• 1/4 cup pumpkin seeds (soaked in 1 cup water + 1/2 teaspoon salt for at least 8 hours)
• 1/2 cup water (not soaking water)
• 2 teaspoons coconut oil
• 1 garlic clove
• 1/2 teaspoon nutritional yeast
• 1 teaspoon flour (spelt or rice)
• 3 dashes freshly grated nutmeg
• 1-2 teaspoons fresh lemon juice
• 2 teaspoons coconut oil
• 4-5 kale leaves, de-stemmed, chopped
• 1 teaspoon lemon zest
• salt and pepper, to taste

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