An excellent Asian side dish for raw fish or delicate meats, but also a crunchy and satisfying main for vegans. It is really good with Japanese foods, like sashimi and carpaccio or as a vegan side to miso soup.
- ½ celery root peeled and shredded/julienned
- 1 large carrot peeled and shredded/julienned
- 1 large beet peeled and shredded/julienned
- 1 apple shredded/julienned
- ½ of lemon
- 10 shitake mushrooms
- sesame seeds
- handful of chopped coriander
- ½ cup soaked raw Cashews soaked in water for six hours
- 1 tbsp agave nectar
- 1 tablespoon apple cider vinegar
- juice from 1 lime
- ¼ tsp salt
- 2 inch piece of peeled ginger
- 1 small shallot
Preheat oven to 200. If on a raw food diet, you can “dry” your mushrooms in the raw food “oven” or set the oven to a very low temperature and roast overnight. You can also set them into the sun over a full day of sunshine, or simply slice very finely and leave raw. This recipe in steps takes some planning, but it is simple and quick if you organize properly.
On a baking tray lined with foil, put the mushrooms without stems right side up in oven for ten to fifteen minutes. Brush a small amount of olive oil on top of each mushroom and sprinkle with sea salt. Set aside to cool.
Julienne veggies and put into a bowl with lemon juice. If you have a mandolin you can use this to get the vegetables very thin for less marinating time. Puree dressing in a food processor. Pour over veggies and marinate in fridge for as long as possible. When serving add sesame seeds and coriander and top with the sliced baked mushrooms.