Recipe To The Rescue: Raw Vegan Marinated Mushroom Salad

As I spend more time preparing raw vegan meals for myself, I’ve found that eating raw means always having something marinating, soaking, dehydrating, chilling, or sprouting. My kitchen is in a constant state of food prep.

Today I have almonds soaking to make fresh almond milk, and blended cashews, young coconut meat, and other sweet ingredients chilling to make ice cream (recipe to follow!). Earlier, I had mushrooms and onions marinating that went into a delicious salad. Check it out!

Raw Mushroom Salad

1. Slice your favorite mushrooms — I used baby portabella — and onions.

2. Put them in a container that has a lid and add enough of your favorite oil and vinegar combo to coat the mushrooms and onions. I used flax seed oil and balsamic vinegar; apple cider or red wine vinegar and extra virgin olive oil are other ones I would suggest.

3. Put the lid on the marinating vegetables and shake them up to thoroughly coat.

4. Leave in the refrigerator over night. I give them a few shakes while they are marinating to make sure they all stay coated.

5. Put the marinated mushrooms and onions on a bed of spinach or lettuce with a few tomatoes — any kind — and decorate in a ring around the mushroom mix.

6. Sprinkle with hemp seeds.

7. Chew every bite and enjoy!