From Anne:
"I made this as dinner at 1 am on my first jet-lagged night on returning from the US, after enduring a day of really disappointing, tasteless raw vegan in-flight food. The ingredients here are simple and assembling the dish is easy.
I made a herb-infused truffle oil first. Using a good-quality truffle oil, I put about 70 or 80 ml into a small jar with a few teaspoons of organic rosemary and Italian herbs. The longer the herbs steep in the oil, the better. You can also use fresh herbs like basil, rosemary and oregano. If you don't have any herbs to add, just use truffle oil. This goes very well to enhance the earthy taste of the mushrooms.
Next was to make some lightly-marinated mushrooms. Make a simple marinade using a teaspoon of Bragg Liquid Aminos (Nama Shoyu or Tamari will also work), a teasppon of apple cider vinegar, a teaspoon of the truffle oil, a large pinch of palm sugar to round off the flavour, half-teaspoon of finely-chopped or grated garlic, and some black pepper, freshly-ground if possible. I also added about a quarter teaspoon of onion powder to tone down the garlic, but this is optional.
Chop some fresh basil or Italian parsley to make about a quarter cup, loosely packed. Don't use the stems as they are quite tough - they can be saved for adding to green juices or smoothies later.
Clean a whole punnet of brown mushrooms by wiping with a slightly-moistened paper towel to remove any dirt. Slice the mushrooms and toss them in the marinade to coat them. After about 10 minutes, toss in half of the fresh chopped herbs. Taste and balance the flavours. Initially the mushroom mix will be dry but after a while, the marinade will pull out some liquid. This makes the mushrooms more "crunchy". I prefer to season each major ingredient separately so as to layer the flavours and achieve a more complex overall taste when the whole dish is finally assembled.
Meanwhile, cut some cherry tomatoes into quarters, or into halves if they are very small.
Using a vegetable spiraliser, make some zucchini spaghetti. If the spirals are very long, cut them into shorter lengths. If you don't have a spiraliser, you can use one of those peelers with a serrated blade, to shred the zucchini lengthwise into long strips. Either way, work till you reach the core, which can be saved for adding to juices or green smoothies.
I used a small organic zucchini, enough for one person. Except for the marinated mushrooms, all the measurements are for a single portion and can be increased as necessary.
Make a light sauce for the zucchini, with 1.5 to 2 teaspoons of Bragg Liquid Aminos, one or two teaspoons of apple cider vinegar, two teaspoons of truffle oi, a few grinds of black pepper and a couple of teaspoons of liquid from the marinated mushrooms.
Place the zucchini spirals in a deep dish or soup plate, add the cherry tomatoes and the rest of the chopped herbs. Add about one-third to half of the drained mushrooms and toss everything together lightly.
Garnish with some pine nuts and a sprig of basil or parsley. Enjoy."
I made a herb-infused truffle oil first. Using a good-quality truffle oil, I put about 70 or 80 ml into a small jar with a few teaspoons of organic rosemary and Italian herbs. The longer the herbs steep in the oil, the better. You can also use fresh herbs like basil, rosemary and oregano. If you don't have any herbs to add, just use truffle oil. This goes very well to enhance the earthy taste of the mushrooms.
Next was to make some lightly-marinated mushrooms. Make a simple marinade using a teaspoon of Bragg Liquid Aminos (Nama Shoyu or Tamari will also work), a teasppon of apple cider vinegar, a teaspoon of the truffle oil, a large pinch of palm sugar to round off the flavour, half-teaspoon of finely-chopped or grated garlic, and some black pepper, freshly-ground if possible. I also added about a quarter teaspoon of onion powder to tone down the garlic, but this is optional.
Chop some fresh basil or Italian parsley to make about a quarter cup, loosely packed. Don't use the stems as they are quite tough - they can be saved for adding to green juices or smoothies later.
Clean a whole punnet of brown mushrooms by wiping with a slightly-moistened paper towel to remove any dirt. Slice the mushrooms and toss them in the marinade to coat them. After about 10 minutes, toss in half of the fresh chopped herbs. Taste and balance the flavours. Initially the mushroom mix will be dry but after a while, the marinade will pull out some liquid. This makes the mushrooms more "crunchy". I prefer to season each major ingredient separately so as to layer the flavours and achieve a more complex overall taste when the whole dish is finally assembled.
Meanwhile, cut some cherry tomatoes into quarters, or into halves if they are very small.
Using a vegetable spiraliser, make some zucchini spaghetti. If the spirals are very long, cut them into shorter lengths. If you don't have a spiraliser, you can use one of those peelers with a serrated blade, to shred the zucchini lengthwise into long strips. Either way, work till you reach the core, which can be saved for adding to juices or green smoothies.
I used a small organic zucchini, enough for one person. Except for the marinated mushrooms, all the measurements are for a single portion and can be increased as necessary.
Make a light sauce for the zucchini, with 1.5 to 2 teaspoons of Bragg Liquid Aminos, one or two teaspoons of apple cider vinegar, two teaspoons of truffle oi, a few grinds of black pepper and a couple of teaspoons of liquid from the marinated mushrooms.
Place the zucchini spirals in a deep dish or soup plate, add the cherry tomatoes and the rest of the chopped herbs. Add about one-third to half of the drained mushrooms and toss everything together lightly.
Garnish with some pine nuts and a sprig of basil or parsley. Enjoy."
Besides being a genius in the kitchen and a connoisseur, here is more about the talented Anne Chiang:
Anne Chiang is a Certified BodyTalk Practitioner who left a career in college administration and corporate communications to focus on personal growth and self-healing, after two life-changing spiritual experiences.
When she started to learn BodyTalk, she was quite blown away by the powerful potential of the system. She had for many years been drawn to energy work, working intuitively with crystals and energy healing, and learned many modalities in the process. But Bodytalk’s systematic protocol was the missing link that brought all the elements together into a wide-ranging, coherent, multi-dimensional healing system that is truly holistic.
A former long-time volunteer with a suicide and crisis hotline service, she brings to her Bodytalk sessions skills in counselling and coaching, and deep compassion especially for those in emotional distress.
Anne is profoundly grateful for all the experiences of life as they have led her to this present place in her life and to Bodytalk. She travels widely for personal growth and learning, and has given BodyTalk sessions in Singapore , Australia and the US
Currently she is also a freelance editor, and holds a Master of Education degree from Harvard University
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