When I was throwing things together the other night I knew I wanted to use my squash and mushrooms, sort of an odd combo and I had never thought of mixing them in a raw pasta type of salad before. It turned out fresh and had a nice added texture and taste with the mushrooms. I know it could be prettier if I had red baby tomatoes, but it still tasted great.
In a bowl add:
8oz. Sliced Mushrooms
2 T Nama Shoyu or Tamari
1 T Fresh Lemon Juice
1 T Olive Oil
Sprinkle of Sea Salt
Mix and spread out on a dehydrating tray. I let mine dehydrate about an hour, mixing them around about half way through and added them last.
In the mean time~
In a medium bowl:
Cut 2 Med. Yellow Squash lengthwise (to get thinner noodles) and make into long strips with your potato peeler. Peel until you get to the seeds, then discard.
2 Long Carrots
peeled into long thing strips, do it until you are at the center, then either eat or chop up the rest and add to the bowl. (My kids took mine to play swords with and eat :)
1/4 Cucumber, cut into small chunks
10 Suburst Tomatoes, cut in half
1 tsp. Lemon Juice
Toss together and add mushrooms. There will be leftover sauce from them, pour it over the whole dish and toss gently.