Raw ‘Loffed’ Tomatoes & Mushrooms Recipe
August 1, 2014
Recipes
We love this recipe as it is quick, kids friendly and you don’t even have to dehydrate it if you don’t have time or dehydrator 🙂
Serves:
2
Equipment:
Dehydrator or an oven set up at the lowest temperature with the door half open
Dehydrator or an oven set up at the lowest temperature with the door half open
Raw food
Ingredients:
5-6 baby portobellos or any mushrooms you like and 2 big tomatoes
5-6 baby portobellos or any mushrooms you like and 2 big tomatoes
For filling:
1 cup walnuts
2 cloves garlic
2-3 tablespoons of extra virgin olive oil
1-2 pinches of Himalayan or Celtic salt
handful of fresh basil or teaspoon of dry basil
1 cup walnuts
2 cloves garlic
2-3 tablespoons of extra virgin olive oil
1-2 pinches of Himalayan or Celtic salt
handful of fresh basil or teaspoon of dry basil
Blend all ingredients until smooth
Marinade for mushrooms and tomatoes
4 tablespoons of tamari and 2 tablespoons of extra virgin olive oil
4 tablespoons of tamari and 2 tablespoons of extra virgin olive oil
Directions:
Remove the mushroom stemp and marinade the mushrooms. Cut the top of your tomatoes and take the pulp out. Marinate the tomatoes with the caps.
Remove the mushroom stemp and marinade the mushrooms. Cut the top of your tomatoes and take the pulp out. Marinate the tomatoes with the caps.
Put mushrooms and tomatoes in a baking dish, fill them up with filling mixture. Pour some of your marinade over top of you mushrooms and tomatoes and dehydrate for about 2 hours at 46 degrees or lower.
I tend to cut the tomatoes in 3/4 and mushrooms in half for kids to enjoy 🙂 Pour the rest of the marinade over your dish.
I tend to cut the tomatoes in 3/4 and mushrooms in half for kids to enjoy 🙂 Pour the rest of the marinade over your dish.
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