Marinated Portabello and Cauliflower-Cashew Mash
When it comes to food, I do not discriminate at all and am willing to try just about anything (except for raw onion…but slowly getting better at this one with time). While I do not follow any dietary restrictions, I do try to eat as much plant based minimally processed foods as possible, but do not stress out about the indulgences I treat myself to. I would call myself a very curious foodie and I enjoy learning about about raw and vegan lifestyles just as much as I love experimenting with conventional cooking. I have to say I’m fascinated by the creative ingredients, recipes, and techniques that are used to create healthier versions of the regular foods we are used to. I particularly enjoy Gena’s Choosing Raw blog, whose eloquent and insightful posts are always a pleasure to read. I’m also a huge fan of her recipes, which are simple and fun to prepare and make it oh so easy to incorporate more raw foods into my diet. I was officially addicted to her tortilla soup and banana soft serve last summer, but have to admit I haven’t done much ‘uncooking’ this winter. When I saw her recipe for steak and potatoes using portobello mushrooms for the steak and cauliflower/cashews for the potatoes, I thought this would be a great winter comfort recipe to test out. It was in fact very easy, you just need to think ahead a bit and marinate the mushrooms overnight. The final result was a lot less ‘raw-tasting’ than I expected and I particularly enjoyed the portobello and it’s marinade, which I found to be one of my favorite preparations of mushrooms ever! While I loved the idea of the cashew-cauliflower mash, I would have found it hard to eat were it not for the mushroom and its tangy sweet ‘gravy’ that covered up some of the flavor. I can’t wait to make the mushrooms again, next time probably serving them in a salad or with some steamed veggies.
Raw ‘Steak and Potatoes’
adapted from Choosing Raw
- 4 Portobello mushroom caps
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 3 Tbs nama shoyu (this is raw soy sauce, can use regular soy sauce here if you want)
- Pepper and crushed red pepper to taste
1) Mix marinade ingredients together. Submerge Portobellos in the marinade (I used ziplock bags and just threw them in the fridge overnight).
- 1.5 cups raw cashews
- 1 tsp sea salt
- 3 Tbsp mellow white miso
- 4 Tbsp lemon juice
- 1 Tb olive oil
- Pepper to taste (I added a lot to add some flavor)
- 4 cups cauliflower florets
- 1/3 cup water
1) Process cashews in food processor till you get a fine powder.
2) Add miso, lemon juice, pepper, cauliflower and pulse. Taste and adjust seasoning.
3) Slowly stream in water till a smooth creamy mash forms.
4) Serve with marinated portabello caps and marinade, plus any veggies you can think of.