Raw Vegan Feast
My brother is in town, and though I insisted he did not have to eat raw vegan with me, he equally insisted that he was interested in my diet.
So I went all out with his first raw vegan dinner, naturally. We had portobello steak with basil mint rice and a salad with greens from the garden. This is the best raw vegan meal I’ve ever made. The rice will get a post all to itself (because believe me, it deserves one!) so this post will be the recipe for the steak.
- 2 portobello mushroom caps, stem removed
- 4 tbsp balsmic vinegar
- 2 tbsp Braggs Liquid Aminos (or soy sauce)
- 1 tbsp apple cider vinegar
Clean the mushroom caps and thoroughly dry them. In a container with a wide bottom, mix together the marinade. Feel free to add some fresh herbs, ginger, or spices. I decided to keep it simple, because there were a lot of herbs in the rest of the dish.
Put mushroom caps gill-side down in the marinate and allow to sit for at least a half hour. Overnight is ideal. If you are unable to let them sit so long, set your oven to the lowest possible setting and leave the door open. Put the caps on a baking sheet and let them dehydrate for an hour or two.
These are so satisfying. They are meaty, savory, and tangy. Play around with marinates and rubs!