All the julienne-ing and thin slicing makes this the perfect recipe for community involvement. In my case, the whole family joined in with their respective cutting boards and we made a real party of it. On your own its still easy (and significantly more meditative) but you shave off a considerable amount of prep time by having a band of willing minions who are dying to eat and love to use knives. The dehydrator transforms this dish into a meal worthy of the best Asian restaurant. It’s like a wonderful magic trick; the vegetables stay crisp and fresh tasting but the whole meal seems deceptively cooked and perfect for any time of year.
1 cup red onion, diced
3 cups snow peas, julienned
2 cups red pepper, julienned
¾ cups celery, thin bias cut
2 cups broccoli florets, (1 head)
2 cups carrots, julienned
½ pineapple, peeled and diced (3 cups)
1 ½ cups shitake mushrooms sliced thin
2 cups napa cabbage, sliced thin
2 cups bok choy, sliced fairly thin
¾ cups lemon juice
2 cups wheat free tamari
2 teaspoons toasted sesame oil
1 cup rapadura
2 cups raw sesame oil
2 tablespoons ginger juice
2 teaspoons black pepper
6 tablespoons onion powder
12 cloves crushed garlic
Place all the ingredients for marinade in a blender and pulse to blend until smooth.
Place all ingredients except for marinade and pineapple into a large bowl and toss well. Divide mixture into two Pyrex containers. Divide marinade in half and pineapple in half and veggie mixture in half and divide between two containers. Mix well to coat vegetables with marinade. Place container(s) in dehydrator and warm for 1 hour at 120 degrees Fahrenheit.