Philly "Cheese Steak"

Tonight's recipe is one of our all time favorites! And it's EASY!! Some of the comments I had last week were folks overwhelmed by all the dehydration. This recipe doesn't require that at all. It is not 100% raw because we use Ezekiel bread rather than romaine lettuce leaves. If you are going for "all raw" use the lettuce as your "bread" or a raw bread recipe made with flax. I will being putting the recipe for the raw flax bread in a future post, so stay tuned.


Philly "Cheese Steak"

I used to have a tough time with raw mushrooms. I just didn't like them. However, since I have learned to marinate them I love them!

The "Steak", a.k.a. Marinated Portobello Mushroom


4 Portobello Mushrooms, sliced
1/2 cup Extra Virgin Olive Oil
1/2 cup Liquid Amino's or Tamari
2 teaspoons cumin powder
2 teaspoons coriander powder
1 tablespoon Ume Plum Vinegar or Bragg's Apple Cider Vinegar

Set aside and let this marinate while you prepare everything else.

Vegetables
In a separate bowl, add:
1 red bell pepper, seeded and chopped
1 cup of broccoli, chopped
1/2 cup white onion
1 clove of garlic, minced
1 teaspoon sea salt
1/4 cup extra virgin olive oil

Process through food processor and set aside.

Cheese
In a blender, add:
1 cup raw pine nuts
1/2 cup raw sunflower seeds
2-3 tablespoons of Bragg's Apple Cider Vinegar
1/4 cup onion
1 teaspoon sea salt
1/2 cup of purified water

Blend until creamy.

To assemble spread cheese on Ezekiel bread then place vegetable mixture and mushrooms on your sandwich. You can add lettuce and alfalfa sprouts as well if you like.
Enjoy!!

Rawmometer Rating: 4.50 (we have two that are not mushroom fans)

Oldest son, "C" "It's alright." (not his fav)

Oldest daughter, "M" "I could eat two. They are great!"

Youngest son, "B" "Good!"

Youngest daughter, "C" "I don't yike it"

Husband, "Very good!"