4 Portabello mushrooms
1 tablespoon yakon syrup (or 2 tablespoons agave nectar)
1 teaspoon dark agave
2 1/2 tablespoons nama shoyu (or 2 1/2 tablespoons of water and sea salt to desired taste)
2 pinches of cayenne
1 teaspoon cumin
1/2 clove garlic
1/2 cup black sesame seeds (partially ground) (optional)
1/4 cup red onions (chopped) (optional)
1 bell pepper (sliced) (optional)
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 ThoughtsBy 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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