Wednesday, December 10, 2014

Raw Lemony Mushroom "Risotto"

Risotto was up there as one of my favorite cooked meals... creamy and decadent. This was my first attempt to make a raw version of the dish, and I must say it was pretty tasty. The texture is different of course, but the flavors are the same. You could also call this dish "creamed cauliflower with mushrooms" and serve it to guests who might be afraid of words like "raw" or "vegan".

1/2 head of cauliflower
2 cups baby bella mushrooms
1 tablespoon olive oil
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
1 teaspoon Celtic sea salt
1 cup hemp seeds
1 cup coconut milk
2 tablespoons nutritional yeast
2 sprigs rosemary
1/2 lemon, juiced
1 tablespoon olive oil
pink Himalayan salt to taste
rosemary and lemon for garnish

In a small bowl combine olive oil, coconut aminos, apple cider vinegar, and salt to make a marinade. Chop mushrooms into thin slices and add to bowl. Cover mushrooms evenly with marinade and allow to soak for roughly 15 minutes. Transfer mushrooms to a dehydrator and dehydrate for 1 hour at 107 degrees.

In a small food processor or blender, combine the hemp seeds, coconut milk, nutritional yeast, rosemary, lemon, olive oil, and salt. Blend until smooth.

Chop the cauliflower into small chunks. In a food processor, pulse the cauliflower into a fine grain-like texture. Transfer cauliflower to a large bowl and cover with hemp sauce mixture. Add mushrooms and stir. Garnish with rosemary and lemon wedge.

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