1/2 c rice wine vinegar
1 small bunch of cilantro, leaves only
2 T Nama Shoyu
2 T Black Sesame Seeds
In a bowl, whisk ingredients together.
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Season peppers and onions with 1 t salt, pepper (to taste) and lime juice. Let marinade for 1 hour or until peppers soften a bit.
8 corn tortillas (recipe below)
Sour cream (recipe below)
Serve mushrooms and pepper mixture with corn tortillas, cashew sour cream and lime wedges.
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt
Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.
Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays in tortillas circles. Make the tortillas as big or as small as you want. I usually make them about 5-inch around.
Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Dehydrate for another 3 hours until tortilla is completely dry on both sides but still pliable.
I also use this recipe for tostadas. I just leave the tortillas in the dehydrator until they have the crispiness of tostadas (about 6-8 hours).
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water
Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.