Being new to adopting more raw food in my diet, I decided to experiment with Portobello mushrooms. I dehydrated these for about 4 hours under a low temperature in the oven – enough, put my hand in quite comfortably in the oven without the use of any oven gloves. Actually, what resulted was a mouthwatering fleshy mushroom, which complemented the topping I made to go with it.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.