(Filling is from Wild Mushrooms and Spinach Quiche by Russell James - 'News From the Kitchen' eZine, Issue #6)
2 cups wild mushrooms (or substitute for any type of available mushroom)
1/2 tsp salt
1 Tbsp lemon juice
2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1T powdered psyllium husk (optional) (I did not use)
- Wash and roughly chop the mushrooms. Marinate in salt and lemon juice and set aside.
- Blend all ingredients in a high-powered blender until smooth.
2 cups tightly-packed spinach
2 Tbsp olive oil
1/4 tsp salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Drain the mushrooms and transfer to a large bowl, along with the blended zucchini mixture, and spinach. Add the following ingredients and mix by hand:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 Tbsp minced basil
Stuff in seeded bell pepper and serve, or dehydrate for several hours, to taste.
It turned out yummy, but I'd dehydrate 6-8 hours next time, instead of 4, although it was tremendous as is too!