Raw-food steak and mash

FullSizeRender

Here’s a recipe you don’t have to be a good cook to prepare, simply because it needs no cooking: Raw-food steak and mash….

We’ve been doing some experimenting over the last few months in our house – largely as a result of my MSc course in Nutrition Therapy.

One of the recipes we’ve tried that stood out more than any other was this for raw food steak and mash – where the steak is actually from mushrooms and the mash from cauliflower… and not one bit of it is actually cooked!

It’s borrowed and adapated from the website rawmazing.com that is dedicated to the growing movement for eating food in as raw a state as possible. Try it, it just might change your mind on eating uncooked food!

Ingredients

For the ‘steak’:

2 portobello mushroom cups
1 pack oyster mushrooms
1/3 cup Shoyu sauce
1/3 cup Shoyu ginger sauce
2/3 cup olive oil
2 tbsp agave nectar

For the mash:
1 head cauliflower
1/3 cup pine nuts
1 tbsp olive oil
3 tbsp filtered water
1 tsp chopped rosemary
salt and pepper to taste

Garnish:
Sprouted seed mix

Method

Thinly slice the mushrooms and create two marinades, each with 1/3 cup olive oil, 1 tbsp agave and 1/3 cup of either the shoyu or shoyu ginger sauces.

Place the mushrooms into two sealable bags and cover the Portobello slices with the shoyu recipe, the oysters with the ginger shoyu. Leave to marinade for at least four hours, preferably overnight.

Thinly slice the cauliflower head and place in a dehydrator or oven for two hours at 70C.

Add the cauliflower and other mash ingredients to a blender or Nutribullet and blast until smooth.

Divide the mash on to two plates and place the mushrooms on top. Use a teaspoon of marinade as ‘gravy’. Top with sprouted seeds for decoration.