Post by kristi on Mar 26, 2008 20:21:23 GMT -5
This is an amazing recipe. A real crowd pleaser. My family and
everyone I have ever made it for love it! I hope you will try it,
too!
Kristi
Herb-Encrusted Mushroom Steak
Serves 2-4
Ingredients
2 large Portobello mushrooms, sliced
1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1 1/2 tablespoons Nama Shoyu
2 teaspoons cumin powder
2 teaspoons 2 tsp. tarragon flakes)
2 teaspoons garlic powder
sea salt to taste
VEGGIES
1 red and/or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (you can add other vegetable such as
asparagus, edible-podded peas, zucchini, etc. or any combination of
vegetables)
1/2 cup green onions, chopped diagonally for a lovely presentation
1 clove pressed garlic
CHEEZE
1 cup cashews, soaked for 2 hours or longer (this makes them blend up
creamy)
2-3 tablespoons lemon juice
1/2 cup filtered water, or more if needed to get the blender moving
dried or fresh dill to taste
Herbamare seasoning saltto taste, or use sea salt and mixture of
other herbs you think might be tasty
Preparation
Mushroom Steak
Mix oil, Nama Shoyu, cumin,tarragon flakes and garlic in a bowl and
blend well.
Slice the mushrooms into thin slices and let marinate 20 minutes or
longer while you prepare the rest of the recipe.
Veggies
Mix all the vegetables in a bowl. Drain the marinade from the
mushrooms and toss it with the vegetables.
Save green onion for topping.
Cheeze
Blend all Cheeze 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 Cheeze on top and sprinkle with green
onion. Mmm good.
everyone I have ever made it for love it! I hope you will try it,
too!
Kristi
Herb-Encrusted Mushroom Steak
Serves 2-4
Ingredients
2 large Portobello mushrooms, sliced
1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1 1/2 tablespoons Nama Shoyu
2 teaspoons cumin powder
2 teaspoons 2 tsp. tarragon flakes)
2 teaspoons garlic powder
sea salt to taste
VEGGIES
1 red and/or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (you can add other vegetable such as
asparagus, edible-podded peas, zucchini, etc. or any combination of
vegetables)
1/2 cup green onions, chopped diagonally for a lovely presentation
1 clove pressed garlic
CHEEZE
1 cup cashews, soaked for 2 hours or longer (this makes them blend up
creamy)
2-3 tablespoons lemon juice
1/2 cup filtered water, or more if needed to get the blender moving
dried or fresh dill to taste
Herbamare seasoning saltto taste, or use sea salt and mixture of
other herbs you think might be tasty
Preparation
Mushroom Steak
Mix oil, Nama Shoyu, cumin,tarragon flakes and garlic in a bowl and
blend well.
Slice the mushrooms into thin slices and let marinate 20 minutes or
longer while you prepare the rest of the recipe.
Veggies
Mix all the vegetables in a bowl. Drain the marinade from the
mushrooms and toss it with the vegetables.
Save green onion for topping.
Cheeze
Blend all Cheeze 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 Cheeze on top and sprinkle with green
onion. Mmm good.