Raw Curry "Chickenless" salad on a portobello bun

We loved Curried Chicken Salad and thought we would try a chickenless version. We adapted our chicken recipe to a raw vegan recipe. We served it with the Raw Vegetable Antipasto . If you didn't want it raw, one could roast the mushroom caps to use as a bun. The Raw Chickenless Salad would also be wonderful on a bed of leafy greens.

serves 2-4 (with our son, it is only for 2, 3/4 for him and a 1/4 for me)
Ingredients:
Curry Chickenless Salad:
4 cups sprouts (lentil and red clover, but a combination of textures are needed)
1/4 cup cashew mayo * (a vegan mayo could be used in a pinch)
2 stalks of celery, diced
1/4 cup red onion, diced
1/2 tsp dill weed
1 apple, cored and diced
1/4 cup grapes sliced
1/4 cup parsley, chopped
1 tsp curry powder
salt if needed to taste

Mix all but the sprouts. Pulse sprouts. Then add pulsed sprouts to mixture.

Nutritional information: for 1/4 of the recipe
calories: 64.6
fat: 0.4 g
carbs: 14.9 g
fiber: 3.4 g
protein: 2.9 g

Portobello bun:
2 large caps per serving
marinade the caps in a vinaigrette type dressing for at least 30 minutes**

**vinaigrette marinade:
3-4 TBS of olive oil
1 cloves garlic, chopped very finely
2 tbsp fresh thyme, basal and parsley, chopped
1 1/2 tbsp lemon juice (half a lemon)
salt and freshly ground black pepper to taste

remove from marinade and dehydrate until soft @105 for 2-4 hours

Toppings:
lettuce
sliced tomato

* The cashew mayonnaise is from Raw Food for Dummies
ingredients:
1 cup soaked, drained, rinsed, drained cashews (soak for 4 hours, macadamia nuts or sunflower seeds could be substituted for the cashews)
6 TBS filtered water
3 TBS lemon juice
2 TBS liquid sweetener (agave, coconut nector...)
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
a pinch of ground pepper
1/4 cup olive oil

directions: puree all the ingredients but the olive oil in a high speed blender until smooth, using a rubber spatula to push everything toward the center vortex. With the blender running slowly add the olive oil through the hole in the blender lid until the mixture is emulsified.