Enjoy some of the best mushroom recipes on the internet. From wild mushroom soup to mushroom pate.
Kelp noodle pad thai with a fresh almond and coconut butter sauce, seasoned lightly with coriander, jalapeno, nama shoyu and lemon. Delicately marinated and dehydrated baby bok choy and white crab mushrooms join the ensemble for a complete meal full of delicious flavor!
This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn't have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!
Raw, vegan and gluten free, these savory mushroom burgers by Lisa Viger of Raw on $10 a Day or Less are definitely on the menu tonight! Serve on a bed of fresh lettuce with a dollop of fresh avocado mayo, some extra chopped red onion, and maybe a few diced tomatos or hot peppers.
This recipe has a lot going on! A fully raw flax cracker style crust is topped with fresh zucchini and sesame butter hummus and plenty of veggie "pizza" fixings such as tomato, onion, and marinated mushrooms! The look is definitely reminiscent of pizza, the texture somewhat tostado-like. Whatever it is it sure is yummy!
This recipe involves some steps and preparation, but if you're craving a dense, hearty quiche and have the time to throw this recipe together we highly recommend it! You will end up with a truly rich, flavorful rendition of a quiche without having to relay on the use of eggs or dairy products. Crimini mushroom, white onion, bell pepper, and chopped kale are included in the filling along with a macadamia and zucchini "egg" salad mixture, while the buttery crust is made from a combination of almond flour and flax.
The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!
Kelp noodles and veggies galore drenched in a spicy Asian inspired almond ginger sauce. 100% raw and health promoting! Let the sauce sit with your kelp noodles for at least 8-10 minutes or so before devouring, as this will soften the noodles giving them an absolutely delightful texture! Dinner is coming right up....
Nothing comforts the soul like a bowl of warm, nourishing soup. If you thought that adopting a raw food diet meant you'd never again be able to warm up with a bowl of soup you are mistaken! This recipe by Jennifer Cornbleet combines zucchini "soba" style noodles with spinach, delicate strips of carrot and crimini mushroom, and a light broth made with mellow white miso and a dash of tamari or shoyu. Finish the presentation with a sprinkle of sliced green onion and sip away! This recipe calls for boiled water, but you may also choose to heat the water up only slightly and let your veggies steep for a bit longer to become softened. Try adding a few different sea vegetables into your broth as well like strips of nori sheets or dulse. You could also choose to add a bit of tahini to your broth if you desire something a bit more filling.
A delicious blend of soft and tender marinated mushrooms and finely diced onion with a creamy yogurt style dressing. Sarahfae proclaims that this is one of her all time favorite recipes! Traditionally this Persian salad (also known as Borani Garch) combines vegetables sauteed with butter, but here Sarahfae utilizes her marinating, softening, and warming technique to give the mushrooms and onions a texture, feel, and taste similar to in the traditional recipe. Eat this salad in romaine leaves, in a chard wrap, on seed crackers, or simply with fresh slices of cucumber.
Quick, easy, gourmet raw food! This recipe by Lisa Viger will satisfy those cravings for saucy, spicy, smokey bbq food without the carcinogenic ingredients! Instead you will be nourishing your body with fresh fruits and vegetables. The sauce is made with sun dried tomatoes, dates, olive oil, garlic, spicy mustard and more! It is thick, hearty and the perfect topping for the fresh zucchini noodles, thinly sliced rings of onion, pineapple chunks, and sliced mushrooms. Yumyum!
Is there any cooked food recipe that can't be done raw? Talented chef's like Sarahfae prove that there really isn't! This corn chowder has a hearty and creamy base, is perfectly salted and spiced, and very reminiscent of traditional corn chowder only much more nourishing and healthy. Sarahfae says that you can use both a high speed blender or food processor for this recipe and specifies how much water to use for each method.
Craving a delicious and comforting bowl of mashed potatoes but want to avoid the weighed down, carbo-loaded feeling? This recipe uses cauliflower instead of traditional potatoes and can be made either lightly cooked or raw depending on your preference. Garlic, onion and garam masala are added to the food processor to give the cauliflower spice and warmth. Serve with a dolup of warm chickpea miso and mushroom gravy for a unique treat. You will be amazed by how well cauliflower masks itself as potato in this recipe!
Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.
Don't shy away from this cashew vanilla bean ice cream recipe because it has mushroom in it! Chaga is a very mild, earthy, subtle flavored mushroom and works perfectly with the sweetness of vanilla. This lovely combination of ingredients is equal parts medicine and decadence because chaga has so many important health promoting aspects, but the ice cream it'self is delicious! Chaga is revered in Chinese medicine as one of the most powerful anti-cancer substances known to man.
This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.
This frothy, creamy, warming latte elixir recipe starts with a base of medicinal chaga tea and becomes a rich sensory experience with the addition of fresh sesame mylk, vanilla bean, raw cacao, cinnamon, nutmeg and mesquite pod meal. Chaga is a medicinal mushroom that is revered in Chinese medicine for it's ability to enhance the immune system and provide the body with powerful antioxidants. It is one of the most ultimate superfoods and works perfectly as a base for lattes like this one. Feel free to add your sweetener of choice if desired.
Can a delicious meal actually aid in detox? With this recipe it can! Christian Bates shares with us, "Yes, you can detox and feast too! How do you want your burger uncooked: well done gourmet or rare nutrition? How about both! I’m talking about an organic raw plant-based burger recipe that not only satisfies the heartiest of stomachs but nourishes and detoxifies your body."
Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. Serve with a gravy on it’s own, or alongside your favorite recipe(s).