Tag Archives: marinade

Rosemary Corn Shroom

Rosemary Corn Shroom

Hi all,

Recently I was asked, thanks to Heathy, to be a featured chef on the new website and online community Eighty Percent Raw. This site was started to provide support for individuals interested in refining their diet and moving towards a healthy more sustainable way of eating and living. March 1st was the launch of 80% Raw. As a contributing chef I put together a simple side dish recipe that requires no special training, gadgets or tools. Visit Eighty Percent Raw the innargarul March edition. In the meantime check out this video featuring Rosemary Corn Shroom.

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Marinade My Mushroom

BBQ Eggplant and Shrooms

They say the secrets in the sauce, which is true. But the magic is in the marinade. The trick to making raw foods that really knock the socks off of skeptics and lovers alike is dialing in a boot shootin marinade. Good news kids, most marinades are raw and vegan already. The basic ingredients are an acid, an oil, a sweetener, salt and spices. Unpasteurized apple cider vinegar or citrus juice is your acid. You can choose from any number of organic cold pressed oils. Use agave, palm sugar or yacon syrup if your hardcore raw vegan. And if you’re not so strict use raw honey or maple syrup for sweeteners. Use a healthy sun dried sea salt or Himalayan salt.  Spices… take your pick of chemical free options.

The recipe below is a BBQ style sauce/marinade which I used to marinade eggplant and crimini mushrooms. I marinaded these guys over night and then warmed up the mixture in the dehydrator for a couple hours. The results were delicious fabulous goodness.

This recipe is featured in my soon to be released recipe book entitled “The Live Food Experience”. Subscribe to my blog and be the first kid on your block to have your very own “Live Food Experience”.

BBQ Marinade

Amount Measure Ingredient Preparation / Option
3/4 C sundried tomatoes soaked 2 hours
1 C water use STS water
1/4 C palm sugar
3 T ACV
2 T tamari
1 T miso
2 cloves garlic
2 t ginger minced
1 t chili powder
1 t paprika
1 pinch salt
  1. Blend all the ingredients.
  2. Pour marinade over chopped mushrooms or veggies.
  3. Marinade overnight.
  4. Add marinade veggies to salads, soups and wraps.

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Philly Cheeze Fake

Philly Cheeze Fake Foo Shizzly!

Philly Cheeze Fake Foo Shizzly!

Take a look at this divinely inspired creation that is a synergy of marinated eggplant, breaded dehydrated onions, cashew cheese, walnut pate and tomatoes. This was the featured entree the other night at Conscious Media Tuesday at Shakti. The turn out was the lowest but the entree was the bestest! I’m debating whether to do “Philly Cheese Fake” 2 weeks in a row. Send me an email if you want specifics on the recipe.

I’ve got a video in the works of the assembly. Here are the basics in photo form:

Lay out the eggplant

Lay out the eggplant

Add walnut pate and breaded onions

Add walnut pate and breaded onions

Cheeze it

Cheeze it

Wrap it

Wrap it

Decorate it

Decorate it

Blam It!

Blam It!

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