This is my mock chicken raw steak. It is one of my favorite recipes out of over a 1000 that I’ve created and is going in my first book. Thanks for your views of my recipes and I know you will enjoy the organic orgasm of your mind, body, soul and especially your taste buds. Alternate serving suggestion: Take desired...

Recipe Directions

 

1. Combine marinade ingredients in a bowl and stir until well combined.

2. Cut mushrooms into steak size and marinate for 15-20 minutes, flipping mushrooms as necessary. (Refrigerate leftover marinade if desired.)

3. Dehydrate at 102 degrees for 3-6 hours depending on desired consistency.

4. Optional: If serving as a steak, place red onions and bell peppers on top of steak and top with small amount of leftover marinade.

 

Chef BeLive's Thoughts

By Chef BeLive

This is my mock chicken raw steak. It is one of my favorite recipes out of over a 1000 that I’ve created and is going in my first book. Thanks for your views of my recipes and I know you will enjoy the organic orgasm of your mind, body, soul and especially your taste buds.

Alternate serving suggestion: Take desired bread of choice and use in sandwich with red leaf lettuce, slices of tomato, red onion and add BeLive’s mayo #1 to make an incredible mock chicken raw sandwich!

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Comments

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I have Yacon syrup. I sent some to my dad too. Its this sweetener that does not raise blood sugar levels. I never use it but in case I make a tea or something.

Hu Chef Belive! Nice recipe. Manly man looking for raw versions of steak!!

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This is very good. I don't use cumin in the topping, just in the marinade. Also, I sprinkle the topping over one cut side of the mushrooms and press it in. Since I only used about half the topping, I froze the rest to use next time. I will probably cut down the salt, too. I used 1 1/4 t. for the entire recipe. I could have eaten all of the mushrooms in one sitting except that I knew it was too much salt! I made a delicious wrap using the mushrooms, mock tuna and red lettuce leaves.

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Thanks Pam,

One of the greatest things about live cuisine that I adore is people becoming intuitive with my food. That's what living foods is predominantly about. Thanks a bunch!

Chef BeLive

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Thanks Pam,

One of the greatest things about live cuisine that I adore is people becoming intuitive with my food. That's what living foods is predominantly about. Thanks a bunch!

Chef BeLive

Top Voted
1 vote
+
Vote up!
-
Vote down!

This is very good. I don't use cumin in the topping, just in the marinade. Also, I sprinkle the topping over one cut side of the mushrooms and press it in. Since I only used about half the topping, I froze the rest to use next time. I will probably cut down the salt, too. I used 1 1/4 t. for the entire recipe. I could have eaten all of the mushrooms in one sitting except that I knew it was too much salt! I made a delicious wrap using the mushrooms, mock tuna and red lettuce leaves.

Top Voted
1 vote
+
Vote up!
-
Vote down!

I have Yacon syrup. I sent some to my dad too. Its this sweetener that does not raise blood sugar levels. I never use it but in case I make a tea or something.

Hu Chef Belive! Nice recipe. Manly man looking for raw versions of steak!!

Top Voted
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Vote down!

I actually use sea salt instead of Nama Shoyo all the time and yakon syrup is raw.

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You might have to order Yakon Syrup on line. Nature's First Law has it.

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Sounds great. I'd substitute the nama shoyu for a little salt, and substitute the yakon and agave for dates. To make it 100% raw.

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This sounds intriging. Is Yakon Syrup readily available and where would I look for it?

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