Cajun-Spiced Portabellas – and so on.

Cajun-Spiced Portabella Mushrooms

Cajun-Spiced Portabella Mushrooms

Here is another episode in my ongoing Eating High Raw experiment – having skipped a couple of days or so along the way when meals were either eaten out (yes, raw, at our local vegan restaurant) or were leftover bits and pieces with predictable green salads. This mushroom recipe (yes, we’re mad about mushrooms) definitely deserved a pic and an enthusiastic comment! (IĀ  hope you’ve noticed I’ve changed my spelling of these large cremini [also known as crimini, Italian, brown, etc.] mushrooms. While both Portobello and Portabella are supposedly okay, the Mushroom Council has adopted the spelling I’ve used in the caption above. I’m trying to remember to change.)

Yesterday’s mushroom dish was based on Kristen Suzanne’s “Cajun Portabellas With Wild Rice” recipe from her Easy Raw Entrees. Although I usually like to make a recipe according to the original the first time around, except perhaps for making a smaller quantity for just the two of us,Ā  but in this case I nervously cut way way down on the amount of oil required for the recipe – and ran into a bit of a problem. I corrected it another way, but neglected to write down the exact amounts of ingredients, changes in procedure, etc. (I’m naming the dish slightly differently since I took liberties with the recipe.)

CAJUN-SPICED PORTABELLAS

Okay, here’s a rough idea of what this dish was about:

Portabella mushrooms cut into strips, salted and left to marinate in olive oil for a while. Chopped tomatoes. A mix of spices, onion powder, garlic powder, and various herbs. After tossing the drained mushrooms with the spice mixture, they were placed on dehydrator sheets for about an hour and a half, at which time I deviated yet again from the recipe and added the tomatoes, mixing them in with the mushroom slices, and dehydrated for about another half hour. A squeeze of lime finished it off. I doubt that they are like what Ms Suzanne intended, but they were very very good and I will make these again and write down exactly how I did it for this blog.

With the Cajun-Spiced Portabellas we had some old faves: Avocado and Strawberry Salad – which was these two remarkably delicious and compatible fruits dressed in a little raw cider vinegar and balsamic vinegar (not raw).

Avocado and Strawberry Salad

Avocado and Strawberry Salad

As you see, I simply heaped the avocado and strawberry mix onto baby spinach leaves. And we also had more of the thinly sliced Green Beans and Red Bell Peppers we enjoy so much.

Green Beans and Red Pepper Salad

Green Beans and Red Pepper Salad

We finished the meal with berries. Yum.

Berries - a good way to finish off.

Berries - a good way to finish off.

As you see, apart from the Cajun-Spiced Portabellas, the other dishes were reruns of dishes previously discussed here. We do like our meals fairly simple and we do have our favourite foods, depending on the season.

I should also point out (again) that not all my condiments are raw as yet, and I have no problem with that myself since I am aiming at ‘high raw’ (for me, about 80 to 90 per cent of daily calories raw), not at this time 100 per cent, although many days we have everything raw except perhaps the miso or soy sauce. There is such a thing as unpasteurized miso, but my health food guy is out of it right now, likewise unpasteurized soy sauce (nama shoyu), but I have had them highly recommended for their superior flavour too and will therefore persevere. Those who are 100 per cent strict about raw food should of course substitute their own raw seasonings and condiments for the non-raw ones they may see here šŸ˜‰

Okay, more revelations (or whatever!) another time. Meanwhile, bon appetit!

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Stuffed Creminis, Mushroom Soup, Red Cabbage & Apple Salad

Stuffed Cremini Mushrooms

Stuffed Cremini Mushrooms

In an earlier post I showed some wonderful Olive-Stuffed Portobello Mushrooms. Since I was making for only two persons I had, predictably, some of the stuffing left over. Well, it made a nice little snack on flax crackers, using it as a kind of pate, but there was still some left over and it was too good to ignore. Here came my Stuffed Creminis.

I wanted, however, to ring a change on the original stuffing – changing the balance of flavours for, well, for a change. What I did was add quite a bit more carrot and celery, some lemon juice and crushed chilies, and another handful of fresh basil – plus some other spices which I forget for the moment. Blended together with the left-over olive stuffing, this made a delicious stuffing for some smaller mushrooms. Into the dehydrator with them for 3 or 4 hourse, and we had the foundation of yesterday’s lunch.

To accompany that I decided on a Red Cabbage and Apple Salad to use up the last of a head of red cabbage that was weighing heavily on my mind. I shredded the cabbage finely in the food processor along with a big red apple, a tiny bit of onion, a hint of cayenne, some rice vinegar, a little mirin (agave nectar would have worked just as well) and a dash of ground cloves. Just right!

Red Cabbage & Apple Salad

Red Cabbage & Apple Salad

Okay, so it is a blurry photo, but you get the idea šŸ™‚

Before I go I want to mention a mushroom soup I tried for the first time out of Kristen Suzanne’s soup recipe book.

Mushroom Soup

Mushroom Soup

As you see, it was rich and creamy and absolutely wonderful. More about this and other soups another time! But first a peek at two of her recipe books, new on my shelves (well, here on a spare chair in my study!).

Two Recipe Books By Kristen Suzanne

Two Recipe Books By Kristen Suzanne

You’ll be hearing more about these too – especially as I am, some few weeks into this Raw Experiment, delighted with this way of eating. I wouldn’t have believed it, but I find raw foods not only delicious on the palate but also kind to the body. Others had told me I’d be ‘converted’ to raw if I tried it, but I was a skeptic. Not any more. I am not, obviously, one hundred per cent raw. For one thing, many of my herbs, spices and condiments aren’t raw. And we still now and then choose to have from ten to fifteen per cent of a day’s calories in non-raw form. Right now it suits both of us just fine!

Just Starting Out

This blog is to record one woman’s adventure in discovering raw food – after a few days of partially raw. Come with me, if you will, to find out how well it works for me, the problems of purchasing and preparing raw food (if any) and decisions about just how raw I want to be. I’ll add recipes, food and product descriptions and anything else that strikes me as important to this adventure along the way.