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! (I  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,  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 😉

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

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Miso Ginger Mushrooms, Sesame Beans & Sweet Red Peppers

Miso Ginger Mushrooms

Miso Ginger Mushrooms

Today we thought we’d keep lunch (our main meal each day) simple, but somehow we ended up with four salads rather than the single one we’d planned 🙂 Not a bad thing!

In the photo above is my Miso Ginger Mushroom Salad which is mixed with a little Italian flat-leaf parsley, green onions, lemon zest  and grated ginger. At the last minute (so the mushrooms would stay crisp this time) I added a dressing made of dark miso, tamari (not raw, I know, but bear with me while I make the change to raw, okay?), lemon juice, a little rice vinegar, onion granules, garlic granules, salt and pepper – just enough to moisten the mushrooms without leaving dressing in the bottom of the bowl. Sadly, I didn’t keep track of the exact amounts used here, so will have to do that next time. The effect of the miso on the mushrooms was excellent, as was the fresh taste of lemon. It made a great accompaniment to the rest of the meal, including . . .

Sesame Beans & Sweet Red Pepper

Sesame Beans & Sweet Red Pepper

. . . this Sesame Beans & Sweet Red Pepper dish which turned out very blurry in the photo (sorry!) but was clean and fresh to the taste with a nice nutty under taste because of the sesame. I sliced the skinny green beans in about one-quarter inch pieces, diced some red bell pepper to about the same size and made a dressing to go over the lot. This was rice vinegar, a few drops of sesame oil, tamari , a dash or two of cayenne powder (some like it hot!), onion granules, garlic granules, and a little sea salt, etc.  I topped it with a sprinkle or two of garam masala and a teaspoon of sesame seeds, and the whole had a slightly south-east asian feel to it without upsetting the balance of the rest of the meal.  My husband pronounced it excellent, and I’ll be buying more green beans to perfect this recipe on Tuesday.

To accompany these we had a fresh Spinach Salad with Celery and Apple . . .

Spinach Salad With Celery And Apple

Spinach Salad With Celery And Apple

. . . dressed with just a little vinegar. And we had sliced Tomatoes & Basill to go with it – there are so many tomatoes out there this time of year that we have them at nearly every meal.

Tomatoes & Basil

Tomatoes & Basil

This salad was dressed simply – a little of this and that in the way of salt and pepper, a little crushed dried chilies, lemon juice and basil. The heirloom tomatoes have such wonderful flavour that we are going to feel devastataed when the season ends and we have to make do with ‘ordinary’ tomatoes from far far away.

At the end we more than satisfied, but we had saved a little space for some strawberries and blueberries – a lovely combination with a little cointreau to perk up their flavour.

Yesterday we did a re-run of the previous menu – the Terriyaki Zucchini Noodles and the Spinach and Thyme Soup and agreed, yet again, that Kristen Suzanne’s recipes are exceptional.

Here’s the noodle dish again, which had the red wine she recommends incorporated in the sauce plus the sweet red bell pepper of her recipe. This recipe rocks!

TeriyakiNoodlesPlated

And the previous day we ate the usual salads and marinated mushrooms etc. that I posted last time plus meals of fruit only. It suits us. But we do indeed intend to branch out a little (especially when all this lovely fresh produce isn’t so easily available). Preparing for that, I have ordered a couple of Kristen Suzanne’s books from Amazon.ca. What anticipation!

Tonight? Not quite sure. It’s that time and I think it will be a whole wheat tortilla wrap (not raw of course) with a filling of greens and maybe something else not raw (I still have some soy ham and cheese in the fridge). Baby steps!