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.
If you haven’t tried this yet, I highly recommend it. It’s a little heavy if you’ve been raw for a while, but very yummy. I like to put in sliced carrots instead of the broccoli and wrap them in collard greens. I’ve also just put everything in a bowl together with spinach and spiral-cut zucchini and eaten it as a salad. The mock cram cheese is surprisingly good and works well as a base for other creations.