Page 77 - Raw
P. 77
Cut the stems from the mushrooms
and using a teaspoon, remove a part
from the inside of the mushrooms to
create a cavity for stuffing. Place the
mushroom caps in a mixing bowl and
coat them inside and outside with the
tamari sauce. Marinate for 20-30
minutes. Cut and remove the top of
the tomatoes and scoop the inside
with a teaspoon.
Stuff the mushroom caps and the
tomatoes with the walnut pate and
garnish with parsley and bell peppers.
If you wish to use a dehydrator,
dehydrate for 1-2 hours at 110
degrees. Decorate a plate with fresh
lettuce leaves and serve with veggies.
