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.
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!
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 1,000 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.
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Comments
Top voted
Chef BeLive
Jul 02, 2009
I actually use sea salt instead of Nama Shoyo all the time and yakon syrup is raw.
Pam
Aug 18, 2009
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.
hleva
Jul 01, 2009
This sounds intriging. Is Yakon Syrup readily available and where would I look for it?
All
Chef BeLive
Sep 03, 2009
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
Pam
Aug 18, 2009
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.
suvine
Jul 06, 2009
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!!
Chef BeLive
Jul 02, 2009
I actually use sea salt instead of Nama Shoyo all the time and yakon syrup is raw.
Chef BeLive
Jul 02, 2009
You might have to order Yakon Syrup on line. Nature's First Law has it.
Zoe
Jul 01, 2009
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.
hleva
Jul 01, 2009
This sounds intriging. Is Yakon Syrup readily available and where would I look for it?
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