Cut the cucumber in quarters lengthwise then crosswise into quarter-moons and add to the bowl with the tofu. Add the cilantro, green onions, sunflower seeds, and sesame seeds and toss together. Drizzle in toasted sesame oil, tamari, rice vinegar, and lime juice. Toss again to combine. Taste, adjust the seasonings, and serve, or let marinate, covered, in the refrigerator until ready to serve.
As an appetizer or main course, these filled mushroom caps taste great warm or at room temp, so they can travel to a picnic or potluck. Inspired by a post on cearaskitchen.com.
large cremini or button mushrooms
onion or shallots, finely chopped
fresh or dried thyme
herbes de Provence
fresh tomato, chopped, or tomato paste whisked in water or broth
walnuts, finely chopped
pine nuts, finely chopped
jalapeño chile, minced, or red pepper flakes
Preheat the oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
Remove the mushroom stems, chop them, and reserve. Place the mushroom caps, gill sides up, on the prepared baking sheet.
In a large pan over medium heat, warm some oil and cook the onion, garlic, thyme, and herbes de Provence until the onion has softened. Add the tomato and reserved chopped mushroom stems. Cook for a couple of minutes until soft. Stir in the walnuts and pine nuts, jalapeño, and nutritional yeast and cook for another couple of minutes. Season the filling with turmeric and pepper and stir.
Mound each mushroom cap with some filling, patting the filling firmly in place. When all are filled, bake for about 15 minutes, then broil as needed so the tops of the filling are slightly crispy and the caps are soft. Serve.