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.