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Heat oven to 400 degrees. Destem, de-seed the red bell peppers. Slice into very thin
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strips and spread evenly over a foil lined backing dish. Roast for 15-30 minutes, until
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browned and slightly caramelized. *If you have any red onion leftover from the
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Cucumber, Smashed Avocado and Sprout Stack, you can caramelize thin cut strips of
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along with the red pepper. Both of these, together, would make a great garnish for
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this dish!
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Drain the soaked cashews, and finely chop them in a food processor. Set aside.
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Heat a saute pan to medium heat, and add the coconut oil. Add the leeks, salt, and
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pepper. Stir well, and let cook for 3 to 5 minutes until leeks are tender.
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Add the chopped cashews, stir again and let cook for 1 to 2 minutes. Then, add the
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spinach and balsamic vinegar, stir and cook until the spinach is wilted. Cover with a
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lid and let sit on the lowest heat setting to keep warm.
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To prepare the mushroom caps, mix together the olive oil, tamari and remaining
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teaspoon of salt in a small bowl. Heat a large skillet on medium heat, brush the
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mixture onto each mushroom and sear gill side down for 5 minutes. Flip the
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mushrooms over and fill with the sauteed leeks and spinach. Cover the pan with a lid
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and let cook an addition 5 minutes. Serve warm with a garnish of sliced roasted red
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pepper.
