First off, Happy New Year to you all!
Hope your year has started off with health, happiness, and light!
To those of you who make resolutions/goals, may you fulfill all those intentions!
To those of you who don't, have an awesome guilt-free year!
One of my mini-resolutions for the year is to continue on my raw food journey without having to completely ignore the fact that I do love baking and making vegan foods. I know that to be happy I want to do both. The catch is to feed the non-raw stuff to your spouse and/or friends, so you can stick to your diet while getting the fun cooking feedback too, hehe. In fact, I'm considering letting out my inner housewife and start meal planning on a weekly basis to keep it new...
Tonight, I stayed raw though. I started this year's recipe attempts with a bang, by making something that's been on my mind for about 2 years now (seriously):
(convincing, isn't it?)
Yield: 1 serving (or 2 small sides)
200g of oyster mushroom, cut into strips
3-4 T extra virgin olive oil
juice of 1 lemon
generous pinch of salt
3/4 C ground flaxseeds
2T of herbs of choice (rosemary, thyme, etc.)
ground pepper to taste
1. In a bowl, marinate sliced mushroom with olive oil, lemon, and salt for about 30 minutes. They should be well marinated in the liquid because that's what makes the flax stick.
2. In a separate bowl, combine ground flaxseeds with herbs, and pepper to make "breading".
3. Mix flaxseed mix with the mushrooms and stir 'til they are coated and look breaded.
4. Transfer mushrooms onto dehydrator sheet at 110 for 2-3 hours or until it reaches desired levels of chewiness (or crunchiness).
Here's to a new year of foodgasms and culinary creativity! (Along with all those serious fitness goals :)