So. We’ve made the switch to MOSTLY raw. Much more raw in our diet… and, as we’ve noted before, we love it a lot. It’s challenging, though, to find RAW food that isn’t some form of a salad. Well, it’s not, really, but it does take some Sherlock investigation and curiosity.
I came upon a recipe today… and I Popveg’d it… and wow. It was our favorite at-home raw vegan meal to date.
Stir-no-FRY w/Mushrooms and Broccoli
Not fried at all. It’s raw. And delicious.
¼ Cup San a shoyu or Bragg’s amino acid
¼ cup high quality olive oil – EVOO is good (not cooking it!)
2 tablespoons apple cider or similar vinegar
⅔ cup raw cashews, chopped
2 cloves garlic, minced
1-1.5 inches ginger, peeled and minced
2 cups mushrooms – cleaned and sliced
½ white or sweet onion, sliced thin
1 medium bell pepper, chopped
2 cups broccoli florets
Combine shoyu, oil, vinegar, garlic, cashews, and ginger in a small bowl and set aside.
In a large bowl (don’t want things flying out!)… toss the veggies. Pour the shoyu marinate mixture on top and mix it all together using wooden spoons. Do it some more. Annnnnd one more time. Combine. Mix. Gently though – don’t bruise the veggies. 🙂 Transfer to casserole dish that will fit in your dehydrator.
Cover for 1-2 hours and allow to marinate at room temperature.
Then – after tossing one more time, throughoutly, put the entire casserole dish (not covered!) in the dehydrator and dehydrate for 2-4 hours at 110 degrees farenheit.
Because it’s a dehydrator – the finishing time is pretty loose. It’s a fantastic dish if you’re not sure when your special someone will be home.