|Mushroom Marinade over Quinoa|
For those of us who prefer most of our meals to be raw, this is a good recipe that tastes kinda "meaty" even though it is completely vegan. The mushrooms are not cooked; I serve it at room temperature.
The quinoa is cooked according to the package directions. I like to use my electric rice cooker so I can "fix it and forget it." That way it turns out perfect every time. This can also be served over gluten-free pasta or over shredded zucchini.
If you ask those who know their botanicals, quinoa is not a grain, although we cook and eat it as though it is. Quinoa is related to spinach, beets and chard (who knew?) and the part we eat is the seed. Quinoa is gluten-free. (for more information about the background of this interesting food, click here.)
Surfer Girl prepared this for me during my last visit to the Land of Surf and Palms. I have made it at least twice in the past month.
Mushroom Marinade (serves 4)
1 package of fresh mushrooms (slice if they are whole)
Olive oil, about 1/8 cup or less
1/8 - 1/4 cup Bragg's Liquid Aminos (pictured below)
Honey to taste
Bragg's Organic Sprinkle (pictured below)
green onions, sliced
Combine all ingredients except the green onions, in a shallow dish like a pie plate or a rectangular baking dish, covering the mushrooms with the sauce. Allow to sit at room temperature while preparing dinner (30 minutes or so).
If it's too liquid when ready to serve, pour off the excess, saving that liquid in the refrigerator to use another time. You may find that you have to increase the liquid ingredients -- determine for yourself how you like it.
Garnish with sliced green onions. Serve over cooked quinoa, rice, or raw veggie pasta.
The mushrooms can also be marinated in a canning jar. Set the jar on it's side, turning occasionally to ensure all the mushroom slices get the benefit of the sauce.
|(left) Bragg's Liquid Aminos can be found at Walmart and health food stores by the soy sauce;|
(right) Bragg's Oranganic Sprinkle can be found at health food stores in the baking/spices aisle