Inspired by Living Light Culinary Arts Institute
Yield: 9 cups
1 cup orange juice
1 Tbs. lime juice
2 Tbs. garbanzo miso
¼ c. olive oil
2 small cloves garlic, crushed
1 tsp. onion powder
1 stalk celery, thinly sliced
1 carrot, micro-diced
½ c. green beans, chopped ¼-inch pieces
½ c. broccoli, cut in small florets
1 red bell pepper, micro-diced
1 c. zucchini, micro-diced
½ c. fresh corn kernels (1 ear of corn)
½ c. mushrooms, sliced thin, opt.
¼ c. parsley, minced
¾ c. sun-dried tomatoes, oil packed
4 tomatoes, seeded and diced, about 2 cups
3 cups tomato juice, (for fresh juice pulse about 6 cups of tomatoes in blender, place pulp in nutmilk bag and gently squeeze. Reserve juice.)
1 Tbs. fresh basil, chiffonade
½ tsp. fresh oregano, minced
1 tsp. Celtic salt or to taste
- Rinse onions in strainer. Allow to drain.
- Marinade: Place all ingredients in bowl and whisk to combine. Add the vegetables and onions and toss well. Allow to soften and marinade for 1 hour in dehydrator at 125°.
- Slice the sun-dried tomatoes and add them along with their oil to the bowl. Add the seeded diced tomatoes and soup stock to the mixture and stir. Return the mixture to the dehydrator set at 125° and continue dehydrating for 30 minutes to warm.