Dehydrated mushrooms, particularly if served warm, are liked by most people. Tastes great served on a bed of cooked quinoa.
For the mushroom steaks you will need…
4 Portobello mushrooms, cleaned and de-stalked if necessary 1 lemon, zest and juice 1 garlic clove, crushed 6 tbsp olive oil 2 tbsp chopped parsley 1 tsp coconut nectar ½ tsp sea salt
1. Make a dressing with the lemon zest and juice, garlic, parsley, olive oil, coconut nectar and sea salt. 2. Cut the mushrooms into half-inch slices and place them in a large bowl. Add the dressing and gently turn the mushroom slices with your hands in the dressing so that they get well covered but don’t break. Leave to marinate for 30 minutes. 3. Serve just marinated or dehydrated. To dehydrate, place the slices on a non-stick sheet onto a dehydrator tray. Dehydrate for one hour at 56°C. After one hour reduce the heat to 42°C and dehydrate for a further 4-10 hours, depending on how cooked you want the mushrooms to appear. I like mine best dehydrated for about 8 hours.
1 cup quinoa, rinsed 2 cups water (for cooking)
To sprout: Soak the quinoa for 6 hours. Drain, rinse and drain again and place into a sprouting jar. Sprout for 24-48 hours, rinsing the sprouts twice daily and draining well.
Place the quinoa and water into a saucepan, bring to the boil and boil for one minute. Reduce the heat and simmer until all the water is absorbed (20 to 30 minutes). The quinoa should be soft and the little tails should have emerged from the grains. If the quinoa is still too hard, add some more water and simmer a bit longer. Fluff the quinoa up with a fork.
For the salad you will need…
1 Little Gem lettuce 100g baby spinach 100g lambs lettuce 1 avocado, peeled, stone removed and cubed (optional) 1 lemon, juiced 8 tbsp olive oil 1/2 tbsp of tamari or nama shoyo Seeds from 1 large pomegranate
1. Slice the Little Gem lettuce thinly. Mix the lettuce with the lambs lettuce and spinach. 2. Divide between four plates to cover approximately a half to two-thirds of the plate. 3. Add a quarter of avocado cubes on top of each plate of salad. 4. Make a dressing with the lemon juice, tamari and olive oil and drizzle over the salad, and top with pomegranate seeds.