Saturday, June 12, 2010

Weekly Veggie: BBQ & Buffalo Shiitake Mushrooms - plus Bonus Recipe!

 I'm really excited to share the following recipes because they're the perfect outdoor party foods! I'm also happy to report that while I type this, for the first time this year I'm sitting outside on my patio without a sweater or jacket on. It finally feels like Summer has made it's way to my cloudy little Pacific Northwest town. 
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There's two ways you can prepare your Mushrooms by using these sauces:
Version 1. Baste your Mushrooms (top and bottom) and dehydrate for 1-2 hours. This will intensify the flavors of the sauce and also firm up your mushrooms slightly.
OR
 Version 2. Baste your Mushrooms (top and bottom), store in an air tight container in your fridge overnight so the Mushrooms can marinade in the sauce.

BBQ Sauce
1/4 c Extra Virgin Olive Oil
4 Tbsp Coconut Aminos //or// 2 tsp Nama Shoyu
1 Tbsp Lemon 
1 Tbsp Apple Cider Vinegar
2 tsp Onion powder
1/2 tsp Garlic Granules
1/2 to 1 tsp Cumin
1/2 tsp Paprika
pinch Lemon Pepper
1 tsp Nutritional yeast
*2 (heaping) Tbsp Medjool date paste //or// 4 to 5 Medjool dates (soaked in warm water for 10 minutes)
Cayenne to taste
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Mix/Puree ingredients until smooth. 
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'Buffalo' Sauce
1/2 c Tomato - seeded and chopped
1/4 c Extra Virgin Olive Oil
4 Tbsp Coconut Vinegar //or// Apple Cider Vinegar
3 Tbsp Coconut Aminos //or// 1 Tbsp Nama Shoyu
1 Tbsp Lemon juice
1 Tbsp Nutritional yeast
2 tsp Onion powder
1 tsp Garlic Granules
1 tsp Paprika
1 tsp cracked Black Pepper
1 tsp Cayenne (or to taste)
Sea Salt to taste
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Puree ingredients together until smooth. 
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BONUS RECIPE!
Cool Cucumber Dip
1 c Cucumbers - chopped
1/2 c Macadamia Nuts //or// 1/2 c Cashews - soaked in warm water for 2 hours
1 Tbsp Apple Cider Vinegar
1 tsp Lemon Juice
1 tsp dried Parsley
1/4 tsp Garlic Granules
1/2 tsp Onion powder
Sea Salt & Pepper to taste
1/4 c Water
Process the above ingredients until very smooth. 
For a Chunky Cucumber dip:
After mixture has been pureed add to the food processor:
1/4 c Cucumber - chopped
Pulse 4 to 5 times, leaving the Cucumber slightly chunky in the dip. 

xoxo,

7 comments:

  1. genius. i need to make this asap! thanks for sharing.=)

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  2. Another recipe I am dying to make!

    What exactly is Nama Shoyu? I vaguely remember it's a soy sauce type product, right? Can you use tamari, or is that not raw? And what is Coconut Aminos? I've never heard of that one. Do big chain health food stores (Whole Foods) have this kind of thing?

    Otherwise I may have to order online. I guess I could try the Sacramento Natural Foods Co Op but it's kind of a trek and that store is so expensive.

    Love your recipes!!!!

    Lindsay aka the_leh

    ReplyDelete
  3. Hi Lindsey!
    Nama Shoyu is just a soy based raw friendly version of Tamari/Soy sauce.
    I recently stumbled across Coconut Aminos (Coconut Secret brand) in my Natural foods store, did some research on the product and instantly fell in love with it. It's slightly sweet, and VERY low in sodium compared to Soy sauce. I cannot tell you how much I love the stuff!
    Here's a link for more info:
    http://www.coconutsecret.com/aminos2.html

    xo,
    S

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  4. I just recently discovered a bottle of Coconut Aminos in my health food store this week and immediately snatched up a bottle, so I'm glad it'll get some usage.
    And I am seriously walking into the kitchen right this second to make the buffalo sauce.

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  5. The BBQ sauce was amazing! Thanks for sharing!

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  6. Just to clarify you give a recipe for bbq sauce and buffalo sauce. Do you use both on the mushrooms or just one? Recipes looks so good!

    ReplyDelete