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Raw ‘Loffed’ Tomatoes & Mushrooms Recipe

We love this recipe as it is quick, kids friendly and you don’t even have to dehydrate it if you don’t have time or dehydrator 🙂
Serves:
2
Equipment:
Dehydrator or an oven set up at the lowest temperature with the door half open
Raw Food

Raw food

Ingredients:
5-6 baby portobellos or any mushrooms you like and 2 big tomatoes
For filling:
1 cup walnuts
2 cloves garlic
2-3 tablespoons of extra virgin olive oil
1-2 pinches of Himalayan or Celtic salt
handful of fresh basil or teaspoon of dry basil
Blend all ingredients until smooth
Marinade for mushrooms and tomatoes
4 tablespoons of tamari and 2 tablespoons of extra virgin olive oil
Directions:
Remove the mushroom stemp and marinade the mushrooms. Cut the top of your tomatoes and take the pulp out. Marinate the tomatoes with the caps.
Put mushrooms and tomatoes in a baking dish, fill them up with filling mixture. Pour some of your marinade over top of you mushrooms and tomatoes and dehydrate for about 2 hours at 46 degrees or lower.
I tend to cut the tomatoes in 3/4  and mushrooms in half for kids to enjoy 🙂 Pour the rest of the marinade over your dish.
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One Response
  1. Raw Eva August 20, 2014 / Reply

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