Tools needed: bowl
Ingredients:
6 medium roma tomatoes
1/3 tbsp marinated fresh corn kernels
2 tbsp finely chopped parsley
2 tbsp finely chopped white onion
Tomato cubes
1 finely chopped bell pepper
4 tbsp mung beans sprout ( 3-4 days sprouts)
Half avocado cut in small cubes
1 tbsp tamari
2 tbsp olive oil
1/3 cup marinated wild mushrooms
2-3 fresh basil leaves
1 tbsp apple cider vinegar
Pinch cayenne
Pinch dry oregano
Salt as needed
Preparation:
Marinate and dehydrate the mushrooms
Marinate the corn kernels and the mung beans with olive oil salt vinegar
Cut the tomatoes in the middle
Use a bowl and empty the inside of the tomatoes with a small spoon
Use the tomatoes inner part we recently empty and mix together with other ingredients into the bowl
Fill the tomatoes
Serve:
Serve with white sauce or mushroom sauce
oyster mushroom sauce
oyster mushroom sauce
Ingredients:
1 cup cashews butter
3 tbsp olive oil
Salt as needed
1/2 tsp white ground pepper
2 tbsp chopped white onion
2 tbsp vinegar
1 garlic clove
Water as needed
2 cups marinated and dehydrated oyster mushrooms
Preparation:
Marinate the mushrooms with 1 tbsp tamari, 1 tbsp oil, pinch of oregano, pinch of salt 1 tbsp vinegar and let them seat for 30 minutes
Dehydrate for 30-40 minutes over the anti stick sheet
Place all the ingredients into blender and blend very well for few minutes adding water for a creamy sauce
