Living Rawesome Day #85 Portobello Sausage pg. 60 everyday raw
October 18, 2009
I soaked the nuts and seeds last night, so they would be ready for this morning. I cut up the eggplant and mushrooms first and marinated them with olive oil, braggs liquid aminos, apple cider vinegar.
Then I strained the pumpkin seeds and almonds in a colander then processed them, and placed them in a bowl.
I placed the remaining ingredients into the food processor then put them with the almond and pumpkin seed mixture. The mixture was not as wet as I thought it was going to be when I was making the sausages. I thought they would fall apart when I tried to take them out of the dehydrator but they came out fine.
Portobello Sausage Ingredients
olive oil
nama shoyu (braggs)
umeboshi plum sauce (I couldn’t find)
apple cider vinegar
portobello mushrooms
eggplant
almonds
pumpkin seeds
coriander
scallions
garlic
parsley
sea salt and pepper
These turned out ok, I think they are too bitter. I don’t think they taste like sausage at all:( it could be because I didn’t have the plum paste, but I am doubtful. Maybe I could crumble them up and put them on fajitas. Fajitas were my lovely breakfast this morning. I had the fajitas on the tortillas. Now this was an awesome breakfast. I am so fortunate to make the best food in the world and have whatever I want for each meal.
I am off to bed, my test is tomorrow, I need my rest! Hope to do great on it. I feel like I studied as much as I possibily could. I am looking forward to it. I am prepared!
“What lies behind us and what lies before us are tiny matters compared to what lies within us.”
~ Ralph Waldo Emerson