Ok, so it’s Christmas Eve. The candles are twinkling away like dancing angels, the tree (this year I replaced my 20 year old falling apart tree with a bargain half price in HomeBase and ex-display and then they threw in the lights! Bonus!) is plugged in, charming the house and creating the focus of our festive scene.
The raw pigs in blankets are in the dehydrator, the Twignuts (my recipe for activated almonds that taste like Twiglets!) are out and ready for nibbling, the N’egg Nog is done and warmed and ready for a-guzzling. Satsumas and nuts galore and a fridge full of naughty and nice. Aside for roasted potatoes (love those roasties! They are related to chips but with blue blood. Know what I mean?) it’s going to be a full on raw day. Not sure what I am looking forward to the most. Chocolate Mousse? Mince Pies? Sausages? Chocolates? Kale Chips? All deliciously raw, naturally.
And the last on my list for preparation for tomorrow is my oh-so-gorgeous Mushroom Sauce. It’s quite possibly centre stage of the table tomorrow. Trust me. It’s THAT good.
If you don’t believe me try this for yourself!
How to make it:
1 cup nutmilk, 1 cup rehydrated exotic mushrooms, 2 tablespoons olive or sesame oil, squirt lemon juice, ½ teaspoon onion powder, 2 cloves garlic, ½ cup soaked cashews, 2 tbspons nutritional yeast flakes, 1 teaspoon tamari, 1 tablespoon tahini, black pepper.
If you want to max out on taste make the nutmilk from soaked almonds (drained) then blend with the soak water from soaking the mushrooms. Believe Me. Oomph.
My second tip is that the best version of this sauce I have made has been from rehydrated Porcini mushrooms. Oh my rawness! Goooooooddd…
Oh and this recipe is one of thirty recipes available from my ebook A Raw Christmas
Enjoy and have a fabulous Christmas
Keeping it juicy & raw during this festive season