Uncategorized, Vegan Recipies

Chimichurri topped mushroom steaks

Inspired by the beautiful weather we had yesterday I took us all out into the sunshine to enjoy a tasty bowl of mushroom steaks with rice, broccoli and a beautiful homemade Chimichurri sauce.

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Having an auto immune disease I’ve got a few food allergies including gluten and nightshade veggies, so finding a sauce is sometimes difficult. I always fall back to eating houmous with everything, but this Chimichurri sauce is super simple to make and packed with flavor and Vitamins.

It has a base of Parsley which in itself is a super food. It’s high in nutrients with 3 times the amount of vitamin C than an orange, and twice as much iron as spinach !! It also has Vitamins K and A as well as Folate. It certainly packs a punch.

Not to mention the 5 raw cloves of garlic, which is a powerful natural antibiotic rich in vitamins B6, C, calcium, phosphorus, and selenium.

If you are a garlic lover this sauce is definitely the one for you but it is well complimented by the lemon and parsley to deliver a more mellow garlic taste with a citrus undertone.

Pretty amazing wealth of healing in a simple sauce. It is good to store in the fridge for 2 days and can be frozen so when every your feeling like you need a boost, its good to go and throw on top of any veggies !

 Chimichurri Sauce Recipe

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Ingredients

  • Half a Shallot
  • 5 small Garlic cloves
  • 3 tbsp Sherry Vinegar ( I used apple cider vinegar as I prefer the health benefits )
  • 3 tbsp Extra Virgin Olive oil
  • 2 tbsp Lemon juice
  • 2 tbsp Dried Oregano
  • Pinch of sea salt
  • 40g Fresh Parsley

Simply place all of the ingredients into a food processor or blender and pulse until smooth.  This really couldn’t be easier for such a super tasty sauce!

Hope you enjoy this recipe and if you want to follow more about our family find us on Instagram @thebowesfamily !

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