Ginger-Lemongrass Portobello Mushroom Caps

INGREDIENTS

• Coconut Rice cakes, recipe follows
• 2 stalks celery, julienne
• 1 (16-ounce) can diced tomatoes
• 1 pinch dried chile flakes, crushed
• 1 teaspoon black bean garlic sauce
• 1 1/2 teaspoon chopped garlic
• 3/4 cup sugar
• Sweet and Sour Tomato Jam, recipe follows
• 2 green onions, blanched in boiling water for 15 seconds and cooled
• 2 tablespoons olive oil
• 1/2 teaspoon crushed red chile flakes
• Ginger-Lemongrass Puree, recipe follows
• 1 1/4 cups cilantro
• 1 teaspoon black sesame seeds
• 2 tablespoons hoisin sauce
• 1 pinch kosher salt and pepper
• 2 teaspoons minced fresh ginger
• 2 cups rice
• 3 tablespoons chopped ginger
• 3 tablespoons mirin rice wine
• 1/4 teaspoon black pepper
• 2 tablespoons honey
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sesame oil
• 1 teaspoon dried chile flakes, crushed
• 2 tablespoons lemon juice
• 1 teaspoon lemon juice
• 1/2 cup lemongrass, whites only, roughly chopped
• 2 serrano chiles
• 1 tablespoon chopped shallots
• 1/2 red onion, julienne
• 1/4 cup sweet coconut flakes, dried, plus 1/4 cup sweet coconut flakes, dried
• 3/4 cup water
• 2 tablespoons rice vinegar
• 1/2 jalapeno pepper
• 36 asparagus
• 1 1/2 teaspoons lime juice
• 3/4 teaspoon freshly ground black pepper
• 1 carrot, julienne
• 6 portobello mushrooms, stems and gills removed
• Cilantro Pesto, recipe follows
• Asian Baste, recipe follows
• 1 teaspoon white sesame seeds
• 1/2 teaspoon chopped garlic
• 1/3 cup olive oil
• 3 tablespoons rice vinegar
• 1 (14-ounce) can coconut milk
• 1 1/2 teaspoons minced fresh garlic
• 1/4 teaspoon kosher salt
• 1 tablespoon soy sauce
• 2 cups water
• 1 leek, julienne
• 1/2 yellow onion
• 1 tablespoon chopped ginger
• 2 1/2 teaspoons chopped ginger