This dish comes out of the dehydrator looking a lovely deep golden brown and is a great way to enjoy raw broccoli in a more digestible form once the fibre in it has been softened by dehydrating. Use all of the green vegetables listed or mix up what you have on hand.
Ingredients – the vegetables
1 cup of broccoli chopped into small pieces
1 cup of cauliflower chopped into small peices
1/2 cup of fresh peas
1/2 cup of snow peas chopped into small pieces
1 tablespoon of oil
Juice of 1 lemon
1 dessertspoon of wheat free tamari or nomu shoyu
Method: Place all the ingredients into a large bowl and stir regularly while making up the following sauce.
Ingredients – Sauce
3/4 cup of raw cashew nuts
1/2 cup of sunflower seeds
1 large red bell pepper
1/4 cup of lemon juice
½ garlic clove
1 tablespoon miso
2 dspns tamari or namu shoyu
Hand Harvested Celtic salt to taste
OPTIONAL: Can also add fresh or dried herbs to taste
Method: Soak cashews and sunflower seeds in warm water for 4 hours. Then drain them and add to blender along with the rest of the sauce ingredients and blend until smooth.
Pour the sauce over the vegetables marinating in the large bowl and stir well until thoroughly mixed. Tip mixture into flatter style casserole dish and place in the dehydrator for 3 hours at 45 degrees Celsius.