Recipe provided by Shazzie -
Serves two as a starter as is or as a main with extra salad. Keeps for three days when refrigerated in a sealed container.
100g or 1 cup brown mushrooms (chestnut, crimini, shiitake, etc.)
60g or ½ heaped cup walnuts
1 long red pepper
4 teaspoons olive oil
1 teaspoon Clearspring Sea Salad
4 garlic chive leaves or ½ a clove of garlic
4 large basil leaves
2 teaspoons Engevita or other yeast flakes
1 teaspoon apple cider vinegar
2 teaspoons chia seeds
1 splash tamari
Large pinch of Himalayan pink salt
Pinch of turmeric powder
1 grind of fresh black pepper
Soak the walnuts in water for at least an hour to overnight. Drain, rinse in clean water. Discard the water.
Slice the mushrooms thinly so they will marinate quickly and add them to a mixing bowl. Add the oil, salt and vinegar. Mix this until the mushrooms are covered. Set aside for ten minutes to an hour.
Use a garlic press to finely press your garlic, or if using garlic chives, slice them into thin ribbons. Add this to your food processor or VitaMix. Add the mushrooms and any juice in the bowl, the walnuts, basil, chia, tamari and turmeric. Blend until you have a rough sticky crumb-like mix. It shouldn’t be smooth or sloppy. Mix in the Engevita and sea salad ingredients by hand.
Cut the pepper in half lengthways, taking care with the stalk. Keeping the stalk intact, with half of it on each half pepper makes it look lovely when serving.
Fill the pepper with the mixture, half of it in each pepper half.
Grind some pepper over the top.
Eat as it is or put it on a tray in your dehydrator. Dehydrate at 115°F/46°C for one to two hours before serving.
Tip: if you don’t have a dehydrator and want to try your hand at dehydrating, you can put your oven on its lowest setting and leave the door open a tiny bit to let the moisture out. It’s not as good as using a dehydrator but it will get you used to eating a different type of raw food.
|Brand||Detox Your World|
|Raw Food Recipes||Dinner|