The Uncook Book by Tanya Maher

Author:Tanya Maher
Language: eng
Format: epub
Publisher: Hay House
Published: 2015-08-30T16:00:00+00:00

If you don’t have a mandoline, use a potato peeler to create the thin zucchini slices required for this dish. Depending on the width of your peeler, the slices may be narrow, but this won’t matter when you put them together into sheets.

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Mushroom Strogonov

— SERVES 3

If you are craving meat, most likely it is the texture of it that you desire, and it’s possible that you’re deficient in iron. The body is skilled at giving us clues about what it needs through cravings, but nature is excellent at offering plant-based options to keep us strong and healthy. Mushrooms can hit the spot in the meaty texture department, and they also provide iron and defense against bacterial invasion, and are one of the few foods that allow us to increase our vitamin D levels through diet.

4 cups large portobello mushrooms, peeled

1 cup cashew nuts, soaked for 4–6 hours

2 tbsp white miso paste

For the marinade:

⅓ cup warm water

5 tbsp tamari

3 tbsp apple cider vinegar

2 garlic cloves, minced

1½ tbsp thyme leaves

1½ tsp paprika

Serve with:

1 recipe Creamy Cauliflower Mash

micro greens

Slice the mushrooms to your preferred thickness. If you have less time to prepare the dish, make the slices small, as smaller slices will absorb the marinade quickly.

Place the mushroom slices in a bowl, add the marinade ingredients, and stir well. Leave to marinate at room temperature for a minimum of 1 hour, stirring occasionally.

Pour the marinade into a blender, add the cashews and miso, and blend until creamy. Transfer to a bowl, add the marinated mushrooms, and stir the mixture well.

Serve the mushroom mixture on a bed of Cauliflower Mash, sprinkled with micro greens.

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