2 medium tomatoes
1 - 2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
1/4 tsp each, oregano, garlic powder, onion powder
1/8 tsp sea salt
pinch cayenne pepper
2 Tbsp nutritional yeast (optional)
1 Tbsp hemp seed
1/2 orange bell pepper, coarsely chopped
1/2 red bell pepper , thinly sliced (for garnish)
3 cups mushrooms, sliced (best to mix two different types of mushrooms)
1/2 small red onion, chopped (set a bit aside for garnish)
3/4 cup broccoli, sliced
In a blender, mix tomatoes, fresh parsley, basil, avocado and other spices. Mix until creamy.
Blend in nutritional yeast and hemp seed.
Add orange bell pepper, onion, broccoli, and mushrooms and pulse blend, leaving mixture a bit chunky. (set aside a small amount of each for garnishing)
Taste and add additional herbs or cayenne, per your preference.
Serve over spiralized zucchini (see link on bottom of page) or kelp noodles. Top with extra veggies. Add red bell pepper for color.
Tip: If using kelp noodles, rinse and soak in lemon water for at least one hour prior to serving to soften noodles.
Place in dehydrator at 115 degrees for 30 - 60 minutes if you'd like to warm this.
Suggestion: If you have more time, you can marinate some of the garnish toppings in a bit of oil and nama shoyu, and dehydrate at 110 degrees for 1-2 hours. It makes the veggies a little more tender and brings out the bright colors you get when stir frying - without destroying the enzymes!
This is How I Spiralize My Zucchini