There is something about the colder weather that draws you to slightly warmer food both in temperature and spice – this raw recipe does both!
A plate of these on a cold night and I am set for the evening… delicious and easy…
If you don’t have a dehydrator – in the oven on the lowest setting possible for 20 mins 🙂
Ingredients:… makes 4 servings….
2 medium zucchinis, diced
2 red capsicums, cut into strips
a handful of portabello mushrooms, sliced
200mls extra-virgin olive oil
1 clove garlic, minced
1 Tsp. agave nectar
1 Tsp. sea salt
2 Tbsp. dried chilli flakes (reduce if you don’t like it too spicy)
Place cut vegetables into a large bowl.
Either with a whisk and bowl, or in a small food processor, combine the oil and spices into a marinade.
Pour marinade over vegetables and mix either with your hands or a spoon to make sure all the vegetable pieces are well coated in marinade.
Dehydrate on a lined tray for 2 hours at 115 degrees Fahrenheit.
Giving credit where credit is due…
Thanks Jenny Ross – this is one of your vege marinade recipes 🙂