Mitt Liv I Oz

Lagade det har igarkvall, smidigare an det ser ut forutom att man behover lagga de marinerade gronsakerna i en torkugn i ca. 2h. Men det gar sakert lika bra att steka det om man inte bryr sig om att ha det helt raw.

Det enda jag andrade i receptet fran therawchef.com var att jag bytte parsnip mot blomkal och la i fler macadamias istallet for pinjenotter. Jag hade heller ingen vit miso eller ra kokos (eller jo, jag kopte en kokosnot men kunde inte oppna den sa gjorde bara ett hal i och hallde i kokosvattnet.)

For the marinated vegetables
3 cups portabello mushrooms
1 1/2 cups aubergine (eggplant), peeled & diced small
1 cup peas
1/2 cup broccoli, cut from the stem into 1cm mini-florets
6 medium tomatoes, diced small
1 tablespoon lemon juice
2 tablespoons tamari
2 tablespoons olive oil
2 tablespoons curry powder
2 teaspoons salt
- In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.
- Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

For the curry sauce
1 red pepper
1 clove garlic
1 teaspoon lemon juice
1/2 tablespoon tamarind pulp*
1cm (1/4″) cube of fresh ginger
1/2 cup fresh coriander (cilantro)
1 tablepsoon curry powder (try to get curry powder without salt in it)
1/2 cup fresh coconut from a brown coconut
1/4 cup water
Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.
* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.
- Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

For the parsnip rice
2 cups peeled fresh parsnips
3 tablespoons mac nuts
3 tablespoons pine nuts
1 tablespoon olive oil
2 teaspoon agave nectar
1 teaspoon lemon juice
2 pinches salt
1 tablespoon white miso
- Pulse in the food processor until rice-like.

For the spiced mango chutney
2 medium mangoes
2 pinches salt
2 teaspoons lemon Juice
1 teaspoon apple cider vinegar
1 teaspoon minced ginger
1/2 teaspoon cumin
- Finely dice one mango and set aside.
- Blend all remaining ingredients in a high power blender.
- Add the diced mango to the blender and blend on low for a few seconds.