Portobello Burgers *RAW*
Well what do you think of my new layout? I love it. It still needs a little tweaking but it’s pretty much how I will keep it, so take a look around.
With my tasting night around the corner, I’ve just a little recipe to share with you whilst on the run. But first, here some sneaky peaks of what’s going on in my kitchen in preparation
I cleaned out my fridge yesterday and found two portobello mushrooms which were going to have an incarnation as a burger with some trimmings until I felt hungry and realised they didn’t have much time left whilst I busied myself in the kitchen doing tasting night preparations.
The aroma wafting through my house was reminiscent of my mum’s home made marinataed chicken wings, and the flavour wasn’t far off either.
Portobello Burgers (without the bun)
2 Portobello Mushrooms
2 T Olive Oil
2 T Nama Shoyu
1 t Apple Cider Vinegar
1 t Maple Syrup
1 garlic clove
Pinch Cracked Pepper
Place all ingredients, save for portobellos in a bowl and mix. De-stem portobellos and toss through mixture. Let marinate for 10 mins. Place on paraflexx sheets and dehydrate in dehydrator on 110′ for 1 hour.
Serve on raw bun with salad or on it’s own, like I did. I pretty much inhaled them both.
I also threw some cherry tomatoes in that had seen some better days in the dehydrator. Such a great way to prolong the life of old fruits and vegetables. I’ll either keep them as dried tomatoes or grind them into a tomato powder for use in seasoning at a later date.
For those of you asking about dehydrators and what are they and what type you should buy, here is an edited review I did last year. Since writing this, I have been to culinary school where we used another model, but I still use this one at home and still remains the most popular in the ‘raw food world’. The dehydrator at culinary school worked as well, just cosmetically looked different.
Which brand of dehydrator should I buy and what kind?
I love my dehydrator! I try to not use it too much when I am concentrating on more wholefoods, but it certainly adds some more variety to a High Raw diet such as mine. You can use it in so many ways, including to make my birthday cake, raw pizza, flax crackers, veggie crisps, and even COOKIES.When I was looking around at dehydrators, I consulted some friends who already had theirs and they ALL recommended without fail an EXCALIBUR 9 Tray with 26 hour timer (even though I was interested in a 5 Tray initially). As dehydrating foods can take some time, a timer is a necessity as you may wish to stop the process whilst asleep or away from home. Also, as much as Excalibur offer a 5 tray model, anyone I have known who has ordered a smaller version has wished for the 9 tray after the fact. It has more room to make larger items and easily a couple of tomatoes dehydrating can take up to 5 trays or more.Share on Facebook