Including Raw Live foods into a vegan lifestyle for me has been a gentle process. I have desserts semi-mastered so now I'm experimenting with main dishes. So far I'm in a portabella mushroom phase so bear with me.
Okay this recipe is super easy which is pretty consistent with most raw living food dishes.
Serves 2
2 large portabella mushrooms
2 cups filtered water
a drizzle of olive oil
1 minced clove garlic
1 tsp oregano leaves minced
1/2 cup Nama Shoyu
1 tsp ground black pepper
Juice of one lemon
Marinate the mushrooms in this mixture for at least a couple of hours.
Filling:
1 cup soaked almonds
1 hand full pine nuts
2 cloves of garlic
3 scallions (trim the ends but use all of the green and white onion part. Chop in 1 inch pieces so they blend better when you process everything.)
4 whole sun dried tomatoes or 8 halves (soaked)
1/2 cup basil leaves
2 tblspoon cilantro leaves
1 teaspoon light miso
1/2 teaspoon cumin seed or ground cumin
Juice of one lemon
2 tablespoons agave nectar (you can omit this if you want your mixture more tart and tangy)
Blend until smooth in a food processor.
Once the mushrooms have marinated then spoon the mixture on top and spread. Serve alone or with a salad.
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