2 Portobello mushrooms
1 tomato
3 tablespoons of almond butter or tahini dressing (See Tahini Dressing recipe below)
1 lemon, juiced

Clean and stem the mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread. Next, make very thin tomato slices and lay them on top. Enjoy!

4 ounces of raw tahini
¬Ω lemon, juiced
1 garlic clove
Pinch of cayenne pepper
Namo Shoyu soy sauce

Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to taste.

1 cup pine nuts
1 cup soft dates
1 cup water

Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.

Recipes courtesy of Paul Nison (www.paulnison.com)