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Vermicelli Salad + Marinated Shiitake Mushrooms

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Vermicelli Salad + marinated shiitakes

This is a wonderful recipe inspired by both Japanese and Vietnamese cuisine. It’s a great dish for someone who is adjusting to a vegetarian or vegan diet. Mushrooms are a wonderfully, hearty replacement to meat. You can also get that sweet and tangy, addictive teriyaki flavor without added sugar, dyes or corn syrup with this recipe. The ingredients in this salad should be easy to find year round.

Estimated prep time: around 30 minutes.

Estimated Time to dehydrate: between 8 to 10 hours. Dehydrate overnight to serve over the next couple of days.

This recipe makes: 2 to 4 servings.

Prepare the teriyaki marinated shiitake mushrooms the night before:

1/2 pound of shiitake mushrooms. You can use portobello mushrooms as well.

Teriyaki marinade:

1 tablespoon of peeled chopped ginger
4 cloves of garlic
5 tablespoons of raw agave or honey
3-4 tablespoons of Nama shoyu or Braggs liquid amino’s
1 tablespoon of Apple cider vinegar
1/2 of a green onion ( save the green tips of the chopped onions and use as a garnish)
4 tablespoons of raw cashews, almonds or peanuts.

Start by removing the stems from the shiitakes and slice each cap into long thin pieces.

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Purée the ingredients for the teriyaki sauce thoroughly in a food processor then pour into a medium size salad bowl. Add the sliced shiitake mushrooms and toss until all of the mushrooms are coated in the teriyaki marinade.
With a mortar and pestle grind down the raw nuts.
Sprinkle half of the ground nuts on the mushrooms and stir in. Save the other half to sprinkle over the top after you’ve spooned the teriyaki marinated shiitakes onto a dehydrator tray.
You’ll want to cut strips of parchment paper to lay down on the dehydrator tray. Sprinkle the remaining chopped green onions over the shiitake’s as well and dehydrate at 114° overnight for 8 to 10 hours.

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For the vermicelli salad:

1 Cup of Daikon spiral cut

2 Cups of carrots spiral cut

(Combined the spiral cut carrots and Daikon into one bowl and add in 2 tablespoon of apple cider vinegar, 1 tablespoon of fresh grated ginger and 2 tablespoon of raw agave nectar. set this to the side and let it “pickle”)

While the carrots and daikon are absorbing the flavor of the vinegar, ginger and agave nectar you can begin to prepare your other vegetables.

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1/2 Of a yellow and red
Bell pepper thinly sliced
1/2 Of a cucumber thinly sliced and then cut in half
1/2 Of a jalapeño diced
12 Ounces of kelp noodles (rinsed thoroughly)
A few sprigs of fresh mint and basil chopped
Lettuce greens of your choice

To prepare the dish start layering your lettuce greens at the bottom of the bowl, then cucumbers, peppers including a little bit of the jalapeño, a little bit of the chopped mint and basil and then a layer of the pickled carrots and daikon.
Next you’ll add a handful of the kelp noodles to the top of the layered vegetables and salad greens.

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Drizzle 2 tablespoons of nama shoyu or Braggs liquid amino’s as well as 1 tablespoon of apple cider vinegar over the top of the kelp noodles. Add one more little pinch of kelp noodles on top of the dressed kelp noodles.

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Add some attractive lettuce greens to the side of the dish, The remaining cucumber, bell pepper, jalapeño, basil and mint. Off to the side, add the pickled carrot and daikon again.

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If you have black sesame seeds sprinkle a little bit on top of the pickled carrot and daikon. It’s a nice touch!

In the center of the nearly completed dish you will add the star of this dish, the marinated shiitake mushrooms. Try to scrape a little bit of the crumbled cashew ( or whatever nut you decide to use. I happened to think cashew works best) off of the parchment paper, from the dehydrator tray and sprinkle  over the top of the salad.

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Serve up and enjoy!

 

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