Raw casserole recipe
1 1/4 cup chopped fresh mushrooms (you can use canned mushrooms, but obviously fresh is best!! Canned mushrooms are obviously not living foods, but they could do in a pinch.)
1/3 cup cashews
1/4 to 3/4 cup water
1/4 teaspoon celtic sea salt
1 cup finely chopped baby spinach (use dry spinach, not wet from washing!)
Directions
1. Wash and dry your mushrooms. Chop ‘em up a bit. (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)
2. Add all ingredients (except the spinach) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw casserole recipe to be slightly warm when coming out of the blender.
3. Pour liquidy mushroom mixture into a bowl. Add finely chopped baby spinach and stir with a spoon. You can add a bit more finely chopped spinach (if necessary) to get a more raw casserole-type texture.
4. Serve this raw casserole recipe immediately while the mixture is still warm from the blending!
The Rawtarian's Thoughts
I was raised on creamy casseroles. My DH shudders at the thought of raw casseroles, but I've always liked the creamy, comforting warmth of raw casserole recipes. I really like this raw casserole recipe because it can be prepared very quickly and it doesn't need to cook or dehydrate or anything. It's quick and very comforting.
Shhh, secret: You could also describe this raw casserole recipe as creamy mushroom soup mixed with a huge amount of finely chopped spinach, because that's all it is. But it really has a casserole feel to me!
This raw casserole recipe really only makes enough for one person so if making for your family then double or triple it.
Images
Comments
Ana
Sep 03, 2011
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You can used soaked, rinsed wakame instead of the spinach. Yum!
The Rawtarian
Sep 05, 2011
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Mmm that sounds tasty. I have some dried wakame in a drawer that I never use because I don't know what to do with it. Thanks for the inspiration Ana :)
Ana
Sep 05, 2011
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You're welcome! Make sure you rinse it though, otherwise it will be too salty (since there is salt in the sauce.)
The Rawtarian
Sep 08, 2011
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Thank you for the tip, Ana :) I haven't made it yet, but it's in my 'Oooh, try this" pile :)
Cara
Sep 13, 2011
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So this was next on my 'Rawtarian To-Do List'!
I made it as a soup last night although I was going to put some spinach leaves in at the end. However I forgot so it was a creamy, ultra smooth (god bless the blender :) ) soup. We had it as an accompaniment to our salad. It was delicious but rather heavy (I added more water than you suggested). We probably ate about a third of it last night, then I used another third tonight as a salad dressing for a large bowl of greens, cucumber, sugar snap peas, a few chopped mushrooms etc. Now that was beautiful! It reminded me of a caesar salad because of the creamy dressing.
I think the last third is going to be more of a sauce for some veggies tomorrow.
I really loved the taste of this and shall definitely be making it again, probably not as a soup, but as a sauce or dressing.
Yummy! I will let you know what I make next!
Thank you :)
The Rawtarian
Sep 13, 2011
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Lol, it is a good recipe, but it is a bit of a weird one too so I hope it didn't turn you off.
I like how you did so many different things with it. Variety is the spice of life :)
Do let me know what you will try next from your Rawtarian To-Do List, heehee :)
Heather Riley
Nov 03, 2011
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Would you have another suggestion for a mushroom alternative? I'm allergic :(
The Rawtarian
Nov 04, 2011
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Hmm.. Maybe spiraled zucchini ?
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