1. Grab glass pie plate and assemble marinade; pour, grate, stir.
2. Toss pre-sliced mushrooms into the marinade; set aside or start warming.
3. Slice cabbage/lettuce/bok choy and cucumber; drizzle all with vinegar
4. Blitz all ingredients for onion sauce in the Vitamix; 15 seconds and done!Gingered Mushrooms with Creamy Onion Sauce, Vinegary Purple Slaw and Cucumbers -- serve with Iced Green Tea and Fresh Berries for Dessert [caption id="attachment_588" align="alignright" width="300"] Raw Veg Bowl[/caption] Gingered Mushrooms – 4 or 5 servings 3 large Crimini/portobello mushroom caps or 3 cups mushrooms, cleaned and sliced ¼ cup nama shoyu or tamari 1 tsp coconut oil ½ tsp liquid stevia or 1 dried stevia leaf, ground 1 Tbsp grated ginger from a big knob of fresh ginger Mix all ingredients except for mushrooms in a shallow dish that is large enough to hold all the mushrooms. Once the marinade is combined, toss the mushrooms to coat. You may need to rub them and turn them quite a bit, but rest assured, there will be enough marinade. Set the mushrooms into a dehydrator set at 105 for 30 minutes. If you don’t have a dehydrator, simply boil a pot of water (the pot needs to be small enough to be able to support the mushroom dish without the dish falling into the water); take the pot off the heat and set the mushroom dish on top. The residual heat from the water will gently warm the mushrooms and encourage them to release quite a bit of liquid. Once warmed, turn the mushrooms in their own liquid and serve. Alternatively, just set the mushrooms aside for a few minutes while you slice and prep the remaining bits of the meal. Creamy Onion Sauce 1 cup water ½ cup cashews ½ cup raw shelled hempseed 2 tsp onion powder salt and pepper to taste Blitz everything in Vitamix or blender until smooth; about 15 seconds. Purple Slaw – per serving ½ cup purple cabbage, sliced thin ½ cup lettuce, bok choy or green cabbage, sliced thin splash of apple cider vinegar or rice wine vinegar Cucumber – per serving 2 small yellow cucumbers or your favorite variety splash of vinegar Assembly: I plated this meal with each component in its own space in the bowl. The onion sauce was on the side in a tasting cup, which made dipping delightful. A few slices of fresh avocado and a heap of sliced pickled ginger garnished the center and made every bite that much more heavenly!