Herbed Portobello Mushroom Steak Recipe Video
This is NOT a list of the healthiest foods on earth or anything like that. Many people ask us what we eat and from this list, you’ll get a pretty good idea!
We ALSO prepare and awesome raw herb-crusted portobello mushroom steak that has a pine nut cheese topping. It tastes awesome and is amazing for outdoor raw or vegan “barbecues”. We got this recipe from GoneRaw.com, a great source for raw recipes! (Actually it looks like Rhio is the author of this one… you can find more about her by clicking here!)
Go ahead and watch it now...
Ingredients
Raw Herb Encrusted Portobello Mushroom Steak by Rhio
2 large Portobello mushrooms, sliced
1 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
2 teaspoons cumin powder
2 teaspoons 2 tsp. cardamom powder (or tarragon flakes)
2 teaspoons garlic powder
1 Ume plum, seeded and mashed
Vegetables
1 red or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
½ cup scallions, finely chopped
1 clove pressed garlic
Cheese
1 cup soaked pine nuts
2-3 tablespoons lemon juice
½ cup filtered water
Directions
For the Mushroom Steak: Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well. Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.
For the Veggies: Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.
For the Cheese: Blend all Cheese ingredients in a blender until creamy. Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheese on top.
Keeps for 2 days in the refrigerator.
For more information please visit: http://www.RenegadeHealth.com
For the Veggies: Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.
For the Cheese: Blend all Cheese ingredients in a blender until creamy. Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheese on top.
Keeps for 2 days in the refrigerator.
For more information please visit: http://www.RenegadeHealth.com
Editors Review
Why not make an awesome herbed portobello mushroom steak with a pine nut cheese topping. Look at this amazing video that is just perfect for an outdoor raw or vegan get together. Go ahead and watch this video to make this outstanding and delicious treat and enjoy!Comments
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