About the Recipe
Ingredients
1 cup broccoli florets
1 cup red bell pepper, julienned
1 cup red cabbage, shredded
1 cup carrots, julienned thin
1 cup portobello mushrooms, cubed and marinated in 3 tablespoons olive oil and 2 tablespoons nama shoyu
1 cup Asian bean sprouts
1/2 cup cilantro, chopped
1/2 cup fresh basil, torn
1/2 cup olive oil
2/3 cup orange juice
3 tablespoons white miso
2 tablespoons nama shoyu
3 tablespoons fresh ginger, chopped
`1 tablespoons garlic, minced
1/2 tablespoons sea salt
1 teaspoon cayenne
Preparation
In a large bowl. toss the broccoli, bell pepper, cabbage, carrot, marinated portobello mushrooms, asian bean sprouts, cilantro, and basil. Set aside.
In a high speed blender, blend olive oil, orange juice, miso, shoyu ginger, salt, and cayenne. Allow to marinate for about an hour. Spread on Teflex sheet on dehydrator tray and dehydrate at 105 degrees for 1 hour. Serve warm.