"Recipe Jennifer Murray and The Complete Idiot’s Guide to Eating Raw"
napa cabbage, 1/2 inch strips
red bell pepper, ribs and seeds removed, and julienned
shallot, thinly sliced
2 cups shiitake mushrooms, thinly sliced or 2 cups
soaked dried black mushrooms
fennel bulb, julienned
hijiki seaweed, soaked in warm water for 30 minutes
1 1/4 cups
3/4 teaspoon crushed red pepper flakes or 3/4 teaspoon
unpasteurized barley miso
stone ground mustard
16 leaves butterhead lettuce or 8 large
chard leaves, stems removed
In a large mixing bowl, combine shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), sesame oil, 1 tablespoon nama shoyu, and salt. Allow to marinate for 45 minutes.
If dehydrating, dehydrate at 110 °F for 45 minutes to soften veggies. Remove, add hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit.
Soak raisins in water for at least 1 hour. Place in a blender with soak water.
Add remaining 2 tablespoons nama shoyu, garlic, sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until raisins are blended smooth.
To serve Chinese restaurant-style, place vegetable medley on a plate. Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl. Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.