Jerk Spiced Mushrooms
- 2 large portobellos, sliced into 3 or 4 chunky strips
- 2 teaspoons jerk seasoning (you can totally buy this readymade, but I provide the link for anyone not sure)
- 2 teaspoons coconut oil (melted)
- 1 clove garlic, minced
- Thumb-sized peice of ginger, minced
- 2 spring onions, cut at an angle
- 2 tablespoons tamari
- 2 teaspoons lime juice
- Combine all the marinade ingredients in a bowl (everything except the mushrooms).
- Place the strips of mushroom in the marinade and ideally leave them overnight. You can also ‘get away with’ about an hour of marinating.
- Dehydrate at 46 degrees C (105 degrees F) for two to three hours. As I mentioned in the intro, if you don’t have a dehydrator then just marinate them overnight before serving.
Mango Salsa
- Flesh of 1 ripe mango, cubed small
- Few sprigs of coriander (cilantro), finely chopped
- 2 tablespoons finely diced red onion
- Juice of 1 lime
- Pinch salt
- Combine all ingredients in a bowl and serve with the mushrooms and bed of lettuce.
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