Mushroom Soup with Marinated Mushrooms and Dinosaur Kale Salad

For Lunch today I made a mushroom soup from The Rawtarian’s Cream of Mushroom Soup Recipe and topped it with marinated mushrooms (you can scale this recipe anyway you want):

Marinated Mushrooms:

• 8 ounces of mushrooms
• 1-1.5 tablespoons of nama shoyu/tamari (enough to coat all the mushrooms)
• 2 tablespoons of olive oil (enough to coat all the mushrooms)               

Slice the mushrooms then place them in a bowl. Top with nama shoyu/tamari and olive oil and mix until all the mushrooms are coated. Leave them to marinate for 5 minutes and put them in the dehydrator for about 5 hours on 115 F.

I also made a dinosaur kale salad:

Dinosaur Kale Salad:

• 1 bunch of dinosaur kale (or another type of kale will require less massaging time)
• 2 garlic cloves (you can use less)
• 1 tsp salt
• 1 ounce of lemon juice
• 4 tbsp olive oil
• 1 avocado
• 2 tbsp pine nuts
• nutritional yeast to taste

Chop the kale in a chiffonade or in bite size pieces; you can de-stem the kale but I usually don’t. Chop the garlic and add to the kale. Add the salt, lemon juice and olive oil. Massage until kale decreased in size and is considerably softer; I like to massage for a long time (a few minutes) so that it gets nice and soft because dinosaur kale is one of the tougher kales. Wash hands with cold water so that the oil stays on the hands and they remain nice and soft for the rest of the day :) Chop the avocado and add to the salad along with the pine nuts. Mix everything together and sprinkle with nutritional yeast on plates to taste.