In the last post, I said I was going to make a Southern style barbecue with a mushroom, and I did. Here’s what happened:
I laid out my ingredients:
For the cole slaw:
- Onion (that’s how I like my cole slaw)
- Olive oil
- Apple cider vinegar
For the “pulled mushroom barbecue”:
- A maitake mushroom
- Eastern North Carolina barbecue sauce (ACV, black pepper, red pepper flakes, hot pepper sauce)
Then I sat in front of the TV and pulled strands of maitake mushroom forever. (Honestly, there must be an easier way!) At last, I pulled the last strand, and put the mushroom bits in a large plastic bag to marinate with some barbecue sauce. Set that aside.
I cut half of the head of cabbage and half of the onion, and put them in the food processor (I like my cole slaw in little bits – so much easier and neater to chew!)
Then I mixed up the cabbage with black pepper and just enough oil and vinegar to dampen it but not drown it.
By this time, I was wavering between starving and bereft of appetite for having worked so hard on that maitake. I decided I was starving, so I ate a delicious bowl of cole slaw.
Then I decided that the maitake really did not need to be so very marinated, and I took some out of the bag, put it in a bowl, put some cole slaw on top, and…… well, it was tasty and filling, and different from my usual fare, and sort of almost like barbecue. Good enough at that point in time. (in the lead-up to this momentous project, I always known that I would probably need a couple of tries to get it right, but this definitely was better than no barbecue. I mean, it was good enough that I am looking forward to eating the rest of it just as soon as I finish this post.)
Posted in ARCHIVES, AS IT IS, BARBECUE, barbecue sauce, MAITAKE, MARINATED MUSHROOMS, MUSHROOMS, SOUTHERN BARBECUE
Tagged BARBECUE, MARINATED MUSHROOMS, MISCELLANEOUS, MUSHROOMS, SOUTHERN BARBECUE
Yesterday, I scored a nice maitake mushroom, 2 lbs of lentils (for sprouts!), a zucchini, a nice big cabbage, and 2 tomatoes. I think the zucchini and the tomatoes can wait until tomorrow, but I really do want to try to make a pulled mushroom “barbecue” dish, replete with cole slaw tonight. I have a traditional vinegar/spices (no sugar) barbecue sauce to play with.
Meanwhile, I can’t find my sprouter lid for my mason jars, so I’m off to check out a couple of healthy food markets down the avenue. Somebody should have them, right?
Posted in ARCHIVES, BARBECUE, barbecue sauce, MAITAKE, MARINATED MUSHROOMS, MASON JARS, MUSHROOMS, SOUTHERN BARBECUE, sprouts
Tagged BARBECUE, LENTIL SPROUTS, MAITAKE, RECIPES, SOUTHERN BARBECUE, SPROUTER LID
If you are ready to move on from “un-turkey” for Christmas, try this lovely meatloaf
1C walnuts, soaked
1C sunflower seeds, soaked
1C almonds, soaked
2 cloves garlic
1/2 C parsley, chopped
1/2 C celery, chopped
1C red bell pepper, chopped
1C portobello mushroom, marinated (optional)
1 T onion, chopped
2 T rosemary
1 T tarragon
1 T jalapeno
1 t cumin
MARINADE FOR PORTOBELLO MUSHROOM
1/4 C olive oil
1 T apple cider vinegar
your spices of choice
* In Champion juicer, homogenize nuts, seeds, and garlic, using the blank plate.
In a bowl, combine homogenized nut/garlic mixture with remaining ingredients.
Form mixture into a loaf on a plate.
Dehydrate at 115 degrees for 1 hr.
Remove from dehydrator and drizzle barbecue sauce (or ketchup) on top. Return to dehydrator and continue dehydrating for 2-3 hours longer.
½ C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 t jalapeno pepper, minced
4 basil leaves, chopped
1/4 C Braggs or sea salt
1/4 C olive oil
Combine all ingredients in a high-speed blender or VitaMix.
Posted in ARCHIVES, barbecue sauce, christmas, HOLIDAY RECIPES, HOLIDAYS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, raw living food, RAW SEASONINGS & CONDIMENTS, RECIPES
Tagged dehydrated vegetables, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, RAW FOOD LIFESTYLE, raw recipes, raw vegan barbecue sauce, raw vegan holiday recipes, raw vegan recipes, raw vegan un-meatloaf, VitaMix