Are you craving a comforting recipe…
Like your mom’s chicken cacciatore…
That’s 100% raw vegan and gluten-free!?
I’ve got ya covered!
This delicious, hearty recipe will satisfy you.
It warms you during the fall and winter.
This recipe delivers the comfort and flavor of cooked food…
While retaining nutrient density and minimally processed raw plant power!
Win, win, win, win…
And win some more!
Go watch the recipe video here.
Here’s the recipe!
Marinated Mushroom Sauce Ingredients:
- 12 crimini mushrooms, sliced
- 9 olives, sliced (dried salt-free & raw is best)
- 2 cups cherry tomatoes
- 1/4 cup dried tomatoes
- 1 red bell pepper, coarsely chopped
- 2 medjool dates, pitted
- 2 cloves garlic
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- Place mushrooms and olives in a 1.5 quart casserole dish.
- Blend remaining ingredients in high speed blender until smooth.
- Add sauce to mushrooms and olives, and stir to combine well.
- Place casserole dish in dehydrator at 115 degrees for 4-6 hours, stirring occasionally.
- *Special addition: Green boost the recipe by wilting 3-4 cups of your favorite dark leafy green (I’ve tried it with spinach and power greens to my delight!). Simply place greens on dehydrator tray, and let dehydrator for 20-30 minutes. Chop greens, and mix into marinated mushrooms.
When you’re ready to eat, make your cauliflower mash.
Cauliflower Mash Ingredients:
- 1/2 head of cauliflower, cut into bite sized florets, soaked in hot water for 1-2 minutes (not if being strict raw vegan, ensure that water temperature does not exceed 118 degrees), drained
- 1/2 lemon, juiced
- 3 stalks celery, coarsely chopped
- 1 green onion, white parts (blended) & green parts (chopped for garnish)
- 1 tbsp tahini
- additional garnish: basil, thinly sliced
- Place all ingredients except green parts of green onion and basil into high speed blender.
- Blend until smooth, creamy, and warm.
- Place cauliflower mash in bowl. Add green onion, and stir to combine.
- Top with marinated mushroom and olive cacciatore saucy goodness.
- Garnish with sliced basil.
Vata – This warming recipe soothes vata. Blending a tougher to digest vegetable like cauliflower assists with digestion. Healthy fats from tahini and olives pacify vata. The saltiness of the celery and olives also balances you. Raw tomatoes and bell pepper are typically not recommended for vata, but blended into sauce and dehydrated, they may be fine for you. Italian herbs, garlic, green onion, basil, and oregano all work for you. See how you respond to the mushrooms; again, they should be easier to digest as they are dehydrated in sauce. Feel free to add black pepper or red pepper flakes to the sauce.
Pitta – Choose this recipe in the fall and winter. Tahini and olives are typically not recommended, so skip these if pitta is aggravated. Use extra mushrooms, and substitute soothing sunflower seed butter or 2 tbsp sunflower seeds in the cauliflower mash. See how you respond to the tomatoes, as raw tomatoes are not recommended in Ayurveda. All the spices work for you. Skip the garlic if pitta is aggravated, and use additional herbs or green onion.
Kapha – This warming recipe soothes kapha. Feel free to add black pepper or red pepper flakes to the sauce. Tahini and olives are typically not recommended, so skip these if kapha is aggravated. Use extra mushrooms, and substitute soothing sunflower seed butter or 2 tbsp sunflower seeds in the cauliflower mash. See how you respond to the tomatoes, as raw tomatoes are not recommended in Ayurveda. Enjoy the veggie goodness, and consider green-boosting the recipe!
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