(This one is a favorite with children)
2 Portobello Mushrooms
1 T. Capers
1 Yellow bell pepper, chopped small
1 Clove Garlic
1 Red bell pepper, chopped small
1 handful fresh sprouts
1/2 Red Onion, sliced thin
2 T. Apple Cider or Umeboshi Vinegar
1 T. Sea Vegetable Flakes (optional)
1 T. Nama Shoyu
1 Very ripe tomato, sliced
1 T. Olive oil
1/2 Cucumber, sliced thin
1/4 Cup Olives , pits removed and chopped fine
Clean and cut stems off mushrooms. Put whole in a dish. In a blender, mix the nama shoyu, garlic, vinegar and oil. Pour this mixture over the whole mushrooms and dehydrate for 1-2 hours at 105 degrees F.
On the inside of one mushroom, build a tower of the tomatoes, cucumbers, olives, sea vegetable flakes, onions, bell peppers and sprouts.
Serve as is, or cover with other mushrooms. Press down and serve with a drizzle of juice from the tomatoes on the side.
Dorit’s book: Celebrating Our Raw Nature