whole foods and beyond....nourishing the body, spirit and soul

Thursday, January 13, 2011

mushroom loaf

ok so you really have to get in the raw mindset....or just lose your mind...before you start thinking of putting together a dish like this. loaf? c'mon. but it has a deep meaty and earthy flavor and i just can't think of a better way to get all these raw vegetables in my mouth...or in my meat craving husband's mouth. so break free from the norm and feel empowered when you make this super hippie "raw super loaf" as my husband so lovingly named it.

MUSHROOM LOAF

                                                yeah, that's right, it looks like meatloaf. 

MUSHROOM LOAF
part 1 ingredients:
3/4 c ground flax
1 stalk celery
1/2 yellow pepper 
3 tbs fresh oregano
1 tsp sea salt
1/2 tsp ground sage

*finely chop the celery, pepper and oregano. stir this with the other ingredients in a large bowl. set aside.

part 2 ingredients:
2 portobello mushrooms
1/2 onion
3 cloves garlic
1/4 c dried cranberries, soaked
juice of half a lemon
a 1 inch chunk of zucchini (i found it in my fridge and thought "hey, why not?....")
dash of sea salt

*soak the dried cranberries for a half hour. put all ingredients in blender and blend away, adding just enough of the soak water to keep things moving. pour this mixture over the part one ingredients.

*mix everything together...of course using your hands! it should be kind of like a wet dough. pour this on to a dehydrator sheet and shape with your hands into loaves. dehydrate for 3 hours on 115 degrees. flip the loaves over and dehydrate with out the sheets for another 10 hours...talk about losing your mind to make this. 

eaten alongside marinated broccoli, these flavors mixed to create a beautiful song on my tongue

in the end i cut them into individual portions and let them continue dehydrating so it would speed things up.  on the upside, if it's a little damp on the inside my husband says it tastes like moist stuffing. but for the perfect texture, do what you have to do to dehydrate it until it's dry in the center....make a day ahead of serving or make it first thing in the morning so it's ready to be devoured by dinner.




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