Marinated Red Peppers
1/4cuporegano leaves(fresh, organic, rough torn from your window herb garden)
1/2cupapple cider vinegar(raw, organic)
1red pepper(large, ripe, organic, pick one with firm flesh, no bruises or soft spots, vibrant and even flesh and stem color)
For Antipasto Bites
Wash and de-stem your mushrooms, reserve the stems.
Using a melon-baller, gently scoop out a dish inside the mushroom where the stem was to make a “dish”, reserve this mushroom flesh. Be careful to not cut out too much as to pierce the outside layer– these are now your mushroom cups.
Dip (completely submerge) the mushroom cups in the coconut aminos and place on a flat work surface with the “cup” facing up, reserve the remaining coconut aminos.
In your food processor, fine chop the reserved mushroom stems and flesh with the garlic cloves.
Place in a mixing bowl and mix with the remaining coconut aminos, this is now your mushroom mix.
Allow the mushroom cups and the mushroom mix to rest for 3 hours uncovered at room temperature.
Mix the mushroom mix with the cashew cheese and blend well and fill the mushroom cups slightly over the rim.
Place in your dehydrator and dehydrate for 1 hour then remove the filled cups from your dehydrator, put on a plate, cover well and allow to rest for 12 ours at room temperature.
Gently wrap the outside of the filled mushroom cup with 1 strip of marinated red pepper and secure with a toothpick.
Now chiffonade your basil leaves [stack leaves on each other, roll tightly lengthwise and thin slice the roll width-wise to make thin ribbons as shown above.] and evenly garnish all pieces. Enjoy now!
For Cashew Cheese
In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours then drain the cashews and rinse well.
In a blender blend on high the cashews, vinegar and lemon juice and add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste.
Open up and then layer your cheese cloth together on top of each other.
Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.
Suspend it using the chop sticks as its support across the opening of your container.
Hang for 24 hours, drain the container if needed then gently unwrap your cheese and place in a seal-able container in the refrigerator up to 1 week.
For Marinated Peppers
In a small mixing bowl, combine the torn oregano leaves, vinegar, water and set aside.
Wash your red pepper well. On your cutting board, stand the pepper with the stem facing up. Using a sharp knife cut through the the top of the pepper, knifes width- starting at the stem’s edge- down and out the bottom of the pepper into sections. Continue all the way around the pepper until you have cut all the flesh off into sections. You will have the seeds and stem left over, discard these.
Lay the pepper sections flat on your cutting board and slice lengthwise into 1/4 inch strips.
Use a small fork and prick the inside flesh multiple times (should look heavily dotted), so it will soak up your marinade well.
Place your prepared pepper strips in the marinade and mix well then cover the bowl and leave out at room temperature for 48 hours, stirring occasionally to ensure even marinating.
The finished peppers will be soft and pliable. Drain the peppers*(do NOT rinse) and refrigerate in a covered container.
Use anywhere marinated red peppers are called for.