Yesterday was my wedding anniversary! Yay for us! Instead of going out, we put the kids to bed and had a late raw meal all fancy-like in the dining room with music and candles. My husband, Jack, is a meat and potatoes kind of man, which makes his participation in my raw diet all the more incredible. So, to show him that I respect his roots, I prepared a meat and potatoes kind of meal from one of my favorite raw cook books, Ani's Raw Food Kitchen.
Here is the recipe -
Portobello Steak with Brazil-Broccoli Mash and Mushroom Gravy. It was so yummy, and pretty darn easy to prepare now that I have a blender that can process food as well.
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 2 hours or more to marinate and soften.
Brazil-Broccoli Mash
1/2 clove garlic
1 pinch ground black pepper
1 tsp sea salt
1 c Brazil nuts
2 c broccoli (or more), 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, you can use any kind but I like Shitake best
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 portobello steaks separately to keep for two days. Mash and gravy will keep for several days in the fridge when stored separately.
Makes 4 servings.
