Friday, January 28, 2011

Raw Brussels Sprouts & Enoki

This tasty little raw vegan entree of shredded brussels sprouts features little enoki mushrooms, lemon juice, nama shoyu, olive oil, black pepper, garlic, marinated in dehydrator at 105 for a couple hours to make the sprouts & mushrooms nice & soft.

  • 1 stalk of brussels sprouts - trimmed & shredded by knife for 1.5-2 cups volume
  • 1 package enoki or similar little mushrooms, ends trimmed
  • 2 Tb fresh Meyer lemon juice
  • 1 Tb nama shoyu
  • 1 Tb sesame or olive oil
  • 2 cloves garlic, pressed or finely minced
  • freshly ground black pepper to taste
  1. Carefully cut up the brussels sprouts with a very sharp knife to the smallest shreds you can make without taking off a fingertip or fingernail.  
  2. Trim the little mushrooms - use as much of the package of mushrooms, to taste (and depending on the amount of veg!)
  3. Whisk together the lemon, nama, oil & garlic - taste & adjust.  If you prefer a sweet/sour, add a little dash of rice vinegar and agave.
  4. Toss the dressing with the veggies and put into a small gratin dish or other non-plastic low edge dish, warm in dehydrator at 105 for 2-3 hours til wilted.

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