The good news - it's EASY and takes very little time to prepare, however, I opted to dehydrate the veggies while they were marinating, making them tender, and slightly crisp. While it's not required, I prefer veggies with a "roasted" or "stir-fried" consistency over hard, crunchy ones. Plan a little extra time if you want to dehydrate this dish, (or warm in your oven on LOW).
Marinated Portobello Filet Mignon
2 large Portobello mushrooms, cleaned, feathers removed and sliced
1/3 cup extra virgin olive oil
1 1/2 Tbsp Nama Shoyu (tamari, or coconut nectar)
1 tsp cumin
1 tsp cardamom powder
1 tsp garlic powder
1 tsp Ume plum paste (or 1 teaspoon u me plum vinegar)
Veggies (add your favorites)
1 red or yellow bell pepper, or combo, julienned
1/2 cup snow peas, chopped in half
1/2 cup zucchini, finely chopped
1/4 cup onions, thinly sliced
1/4 cup broccoli florets, sliced thin
1/2 cup scallions, finely chopped
1/2 cup cherry tomatoes halved
1 clove garlic, crushed
2 Tablespoons raw pine nuts
1/2 cup raw macadamia nuts (or cashews)
2 Tbsp lemon juice
1/4 cup filtered water (or as needed)
Directions for Marinade
Whisk oil, Nama Shoyu, Cumin, cardamom, and garlic. Add Ume plum and mix well.
Slice mushrooms into thin slices and cover in marinade, coating both sides.
Marinate 30 minutes.
Directions for Vegetables
Transfer cut vegetables to large bowl and mix.
Drain the marinade from the mushrooms and toss it with the vegetables.
Spread marinated mushrooms onto non-stick dehydrator sheet. Place marinated veggies on another non-stick dehydrator tray.
Dehydrate at 105 degrees F for 1hour. Stir veggies, flip mushroom slices, and dehydrate another hour.
In blender, mix ingredients until creamy.
Place several sliced mushrooms on a plate. Top with vegetables and add a dollop of Cheese. Garnish with cherry tomato halves or sprouts
Option: If you are not 100% raw, serve this over a bed of bean thread noodles. Also nice on softened kelp noodles. (See bottom pic).