Philly Cheesesteak Wraps

In a bowl, add:
2 Portobello mushrooms sliced
1/2 cup extra virgin cold pressed olive oil
1/2 cup Nama Shoyu
2 tsp. cumin powder
2 tsp. coriander powder
1 tbs Ume plum vinegar
Set aside and let marinate

VegetablesIn a separate bowl
1 green bell pepper, seeded and sliced
1 cup broccoli, chopped
1/2 cup white onion, chopped
1 clove garlic, minced
1 tsp sea salt
1/4 cup extra virgin cold pressed olive oil
Set aside and let marinate

CheeseIn a blender
add:1 cup pine nuts
1/2 cup sunflower seeds
2-3 tbs raw apple cider vinegar
1 tsp. sea salt
1/4 cup distilled water
Blend until creamy.

To make the Philly Cheesesteak, start with a whole Swiss chard leaf (you know we can use collards). First spread a layer of steak, then the vegetables, and finally the cheese. Roll, secure with a toothpick and eat!

Other options:
Here’s my normal raw cheese recipe:
Raw Cheddar Cheese
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight)
1 tbsp. Tahini (optional)
3 tbsp. Nutritional Yeast
1 tbsp. Onion
1 Garlic Clove
2 tbsp. Lemon Juice
1 1/2 tsp. Sea Salt
Blend until creamy.

Optional: green onions, jalepenos, grated carrots, grated beets, cilantro, green chiles, red pepper flakes.

Application:
I just put the steak ingredients and vegetable ingredients in their own separate gallon ziplock bags and marinate them for about 45 min.(It’s best overnight)Then i put the cheese in a small ziplock bag and snip one end a little bit to zig zag the cheese on top before securing with a toothpick.It took me forever to order in the Nama Shoyu and Ume plum vinegar. They are in a number of raw recipes, maybe for health reasons? But I find the Nama Shoyu tastes simular to tamari sauce and the Ume plum vinegar is mild. If these aren’t available, I’m sure you can use your favorite alternatives.