you know those salads granny would take to church socials? well how cool was she for being raw and not knowing it? teehee (actually my granny did use real yogurt for the dressing) but this is a updated version of a great old idea for potlucks, picnics and such…i’m makin’ an oriental version today!!
take the zuchinni noodles and set aside in a bowl w/ 1 t salt, black pep, oregano for 20 minutes. then squeeze all the moisture from them, alot of water should come out leaving you with a more noodle like texture
let the mushrooms marinate in olive oil and nama shoyu for 20 minutes; then slice them( u can use the stems too!) then squeeze out some of the marinade.
use you hands to “marry” all the ingridients together and if you let it sit in the fridge over night it tastes even better
you can top this with your fav raw marinara, creamy sauce or just eat it alone ( my fav way to eat it)
I had all this vegitable juice hanging around as ive been making mock tuna by the gallon( we are living on it at the moment. soooo tastey!) any how it produces lots of carrot juice, so i decided to make a soup base and gumbo sounded devine. I added a parsnip and three golden beets to the juicer as they where wilting and i didnt want them to waste. In the future i will leave out the beets and try for a more savory less sweet base but its really good and it will be even better tomarrow!