Deviled Mushroom Caps!
This recipe is a great, quick raw meal (when prepped) and makes a great go-to for potlucks. The caps are stuffed with nut meat, and topped with shredded 'cheese' (carrot). Need a recap on Rejevelac? <--click here!
For the Nut Meat:
-Soak 1 cup raw walnut pieces in 1 cup rejuvelac, 1/2 tsp pink himalaya salt, 1/2 tsp turmeric, and 1 crushed garlic clove overnight. In the morning, drain and grind until the consistency of raw meat, using a food processor.
-Cap the Mushrooms, stuff with the nut meat, and top with the 'cheeze'. You're all set to go!
By soaking the walnuts in the rejuvelac, you'll get some of the B vitamins and other goodies found naturally in the fermented broth...along with the tasty hearty flavor of the rejuvelac. If you don't like the taste of rejuvelac but see the benefits of adding it to your diet, this recipe is awesome for masking its flavor.
Enjoy!
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