Raw Food Wednesday: Portobello Mushroom Bundle with Red Bell Pepper and Carrot, Meatloaf, Celeriac and Green Apple Soup, Arugula Salad
Raw Food Wednesday 2/28
Portobello Mushroom Bundle with Red Bell Pepper and Carrot
Celeriac and Green Apple Soup with Avocado
Arugula Salad with Cashew Cheese Crutons
(arugula, cashew cheese crutons, avocado, carrots and red bell pepper)
We tweaked the Juliano meatloaf recipe -- grinding the nuts up first without soaking, which makes for a looser loaf and longer dehydration time (about 8 hours @ 115F) . Extremely tasty, however ;)
The ingredients were portobello mushrooms, pumpkin seeds, sunflower seeds, almonds, brazil nuts, cashews, red bell pepper, celery, shallots, garlic, ginger, parsley, herbes de provence, nama shoyu.
Topped with a tomato, sun-dried tomato, date and jalapeño bbq sauce
Also, we were playing around with some raw appetizer-sized food tonight and came up with these little bundles -- almost sushi like with the portobello strips filling in for the nori.
After marinating the thinly cut portobello slices for two hours in a mixture of lemon juice, olive oil, nama shoyu and pepper, they were rolled up with red bell pepper and carrots that had been marinated for 20 minutes in a olive oil, lemon, sea salt and pepper.
Then the bundles were dehydrated at 115F for 1 hour, which had the effect of tightening the mushrooms around the bundles very tightly...