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I love marinating raw veggies. They can really elevate a dish… textually and visually. There are a few key elements when making raw “grilled” veggies. An acid and a salt are needed in the ingredients to help break down the cell walls of the veggies. In this case, I used Tamari as the salt and white wine vinegar as the acid. You can use raw apple cider vinegar instead. And in a pinch, lemon juice will work. The next element is heat or time. To speed the marinating process you can place the veggies in a zip-lock bag and place it in the dehydrator to warm. If you don’t have a dehydrator, time is your next tool. Place the bag in the fridge overnight. Bring to room temperature before serving.
I have fooled a many with this “raw technique”, so should you give it a try, don’t tell others that it is raw when serving it. See if they can tell. The volume that this recipe yields will vary, depending on the size of veggies used and the amount of water content in them. Enjoy!
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Yields about 4-5 cups
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.