dehydrator, peeler, manual whisk.
Vegetables :
227 g - White button mushrooms, cut (blade #5)
60 g - White onions, cut (blade #1) and sliced
30 g - Green shallots, sliced and finely chopped with a knife
Marinate and dehydrate for 1 hour.
Marinade:
45 ml (3 tbsp.) - Camelina oil
15 ml (1 tbsp.) - Umeboshi plum paste
1.25 ml (1⁄4 tsp) - Black pepper
Zucchini:
380 g - Zucchini, peeled and spiralized into macaroni
Mix the vegetables, zucchini and sauce with your hands. Garnish
generously and serve immediately.
Sauce :
110 g - Cashew nut butter
70 g - Cucumbers, peeled and coarsely chopped
20 g - Nutritional yeast
10 ml (2 tsp) - Onion powder
5 ml (1 tsp) - Umeboshi plum paste
3.75 ml (3⁄4 tsp) - Lemon
60 ml (1⁄4 cup) - Water
Blend until smooth and creamy.
Trim :
Black pepper
