Herbed Portobello Mushroom Steak
|Portobello mushroom||1 , raw herb encrusted|
|Portobello mushrooms||2 Large|
|Extra virgin olive oil||1 Cup (16 tbs) (With 1 Tbsp. Flax Seed Oil, Op)|
|Cumin powder||2 Teaspoon|
|Cardamom powder||2 Tablespoon (Tarragon Flakes)|
|Garlic powder||2 Teaspoon|
|Vegetables||1 Cup (16 tbs)|
|Bell pepper||1 , sliced thin (Red Or Yellow)|
|Broccoli/Asparagus / edible-podded peas / zucchini, etc. / use a combination of vegetables||1 Cup (16 tbs)|
|Scallions||1⁄2 Cup (8 tbs)|
|Cheese||1 Cup (16 tbs)|
|Soaked pine nuts||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Filtered water||1⁄2 Cup (8 tbs)|
For the Mushroom Steak: Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well. Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.
For the Veggies: Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.
For the Cheese: Blend all Cheese 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 Cheese on top.
Keeps for 2 days in the refrigerator.
For more information please visit: http://www.RenegadeHealth.com