On today's menu:
Portobello Steaks
Smashed "Potatoes" and Chives
"Roasted" Peppers
Portobello Steaks
4 large portobello mushrooms, sliced into 1/2 inch1/4 c Nama Shoyu1/4 t black pepper1/8 t red pepper1 garlic clove, minced1/8 t ground nutmegPlace all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.Remove mushrooms from the bag and spread on Teflex sheets. Optional: Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees.
Smashed "Potatoes" and Chives
1 c chopped cauliflower 1/2 c cashews, soaked 1/4 c water 1/4 c chopped chives, reserve 1 teaspoon for garnish 1/2 garlic clove, minced Juice of one half lemon 1 t sea salt 1 t black pepperPlace cashews and cauliflower in a blender, add lemon juice and water 1 tablespoon at a time to create a creamy consistency. Remove mixture from blender jar and place in a large bowl. Fold in garlic, chives and sea salt. Garnish with 1 teaspoon of chives and pepper.
"Roasted" Peppers
1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 c chopped fresh parsley 1/4 c olive oil 1 t sea salt Place ingredients in a 1-gallon Ziploc bag, marinate for an hour in the refrigerator. Remove peppers from the bag and spread on Teflex sheets. Place in dehydrator for an additional hour at 110 degrees.
Author's Note: The kids are in school, it's getting darker earlier, the weather is getting colder....Fall is upon us and now it's time for a heartier meal to fill our bellies.