Lebanese fattoush bowl with portobello kebabs recipe

Ingredients

• ½ cup raw cashew pieces
• 1/3 cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced garlic
• ¼ teaspoon sea salt

• ¼ cup unsweetened plain nondairy yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon grated ginger
• ½ teaspoon fresh or dried thyme
• ½ teaspoon sea salt
• 4 small portobello mushrooms, stems and gills removed, cut into 3 pieces
• 8 ripe cherry tomatoes

• 2 tablespoons pomegranate molasses
• 2 tablespoons vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon sumac or ½ teaspoon lemon zest
• 3 cups coarsely chopped romaine lettuce
• ¼ cup coarsely chopped mint
• 4 scallions, minced
• ½ medium cucumber, peeled, seeded, and cut into ¼- inch dice
• 2 pita breads, toasted and cut into 2-inch pieces
• Sea salt and black pepper

Sauce
1. Combine the cashews with enough water to cover in a small saucepan. Cover, bring to boil, and cook for 5 minutes. Set aside for 5 minutes, drain and rinse the nuts. Transfer to a blender. Add the water, lemon juice, garlic and salt. Blend as smooth as possible.
Mushrooms
2. Combine the yogurt, oil, lemon juice, ginger, thyme, and salt in a large bowl, mixing well. Add the mushroom slices and tomatoes and toss to combine. If extra time allows, optionally skewer the middle mushroom slices and a tomato on 4 skewers. Skewer 2 mushroom ends and 1 tomato on another 4 skewers. Grill the mushrooms and tomatoes, covering the pan, until tender, about 3 minutes per side.
Salad
3. Wipe out the large bowl and combine the molasses, broth, oil and sumac. Add the lettuce, mint, scallions, cucumber, and pita to the large bowl. Season with salt and pepper and toss well. Serve the mushrooms and tomatoes in shallow bowls with the fattoush and the garlic sauce.