from Ani’s Raw Food Kitchen by Ani Phyo

Steak
4 portabello mushrooms, stems removed
1/4 c extra virgin olive oil
1/3 c Nama Shoyo (raw soy sauce)
1 tbsp finely chopped rosemary

To make steaks, in a large bowl, coat mushrooms in oil, Nama Shoyu, and rosemary. Set aside for an hour or two to marinate and soften.

Brazil-Broccoli Mash
1 clove garlic
1 pinch ground black pepper
1 tsp sea salt
1 c Brazil nuts
2 c broccoli, chopped

Process the garlic, pepper, and salt into tiny pieces. Add Brazil nuts and process into a powder. Empty this powder into a bowl and set aside. Next, process the broccoli while slowly adding the Brazil nut powder back in.

Mushroom Gravy
1/3 c extra virgin olive oil
3/4 c mushrooms, any kind
1/3 c water
1 1/2 teaspoons apple cider vinegar
1 clove garlic, minced
1/2 tsp sea salt

Blend olive oil, mushrooms, water, vinegar, garlic, and salt until smooth. Pour gravy into a bowl.

To serve, slice each mushroom into 4 or 5 thick strips and serve on top of a scoop of Brazil-Broccoli Mash. Drizzle with Mushroom Gravy, garnish with a sprig of rosemary before serving.

Will keep for one day. Store portabello steaks separately to keep for two days. Mash and gravy will keep for several days in the fridge when stored separately. Makes 4 servings.

I didn’t think it was possible, but I totally overdid it with the garlic on the mash in this dish. At least I know my limits now. It was sooo zingy! Still though, we ate this two nights in a row- it was a really great dish! I always feel so good after eating raw food. This is a really substantial dish. The mash has a really great texture and doesn’t scream broccoli, thanks to the Brazil nuts (oh how I love you so, BN). The steaks also add to the weight of this meal, with just the perfect texture- so juicy and flavorful! I started the marinade the night before, so it had a good chance to soak in all of that good flavor, and it kept really well until the second night for leftovers! Now let’s talk about the best part- the gravy! I will definitely be making it again and pouring it all over EVERYTHING. It was so buttery! I used shiitake mushrooms, and it was heavenly. I did use extra garlic in the gravy as well (you know me…), but it was perfect. I wouldn’t recommend using 4 cloves of garlic in the mash- trust me! It didn’t ruin the dish, but it sure tried. Now I know, and knowing is half the battle, right? Also, we won’t be getting sick for the next decade, right?
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