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.

INGREDIENTS:

• 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

DIRECTIONS:

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.