3 cups marinadeable vegetables (peeled baby eggplant, peeled zucchini or chopped fresh mushrooms - ideally a combination of them all) (I've heard that you can use yellow squash too, but I have no idea how to cut yellow squash so you're on your own with that one!)
To make the raw marinade:
1/2 cup extra virgin olive oil (also known as EVOO)
1/2 teaspoon celtic sea salt
1/2 tablespoon dried rosemary (crushed) (definitely use rosemary, it's so good and is perfect in raw marinades)
1/2 tablespoon dried basil (or another Italian spice)
1 teaspoon lemon juice
1/2 teaspoon agave nectar or maple syrup (maple syrup is not considered raw)
1/2 clove finely chopped garlic (optional)
1. Chop or slice all your veggies. You'll get the nicest result if you use a combination of vegetables that are all chopped or sliced to similar size, ideally sliced quite thin, like a 1/4 inch thick.
2. Prepare the marinade. Either blend everything together in a blender or simply throw everything in a little bowl and mix well with a spoon, whatever's easier for you. If you're using garlic I'd probably go the blender route.
3. Combine the veggies and the marinade. Don't just pour all the mixture in right away. Start by pouring half the raw marinade into the veggies, stirring gently. You want the marinade to nicely coat the veggies but you don't want everything swimming in oil. Add some more of the raw marinade, watching to make sure the ratio looks good. Use your judgement. You don't have to use all the marinade. Let the mixed vegetables marinate together for an hour or so.
4. Line your dehydrator tray with a sheet of parchment paper. Spread out your marinaded vegetables on the parchment paper so that they are well distributed and so that air can flow around them (no big clumps). For the love of god don't use waxed paper because it'll stick to everything.
5. Dehydrate on a higher setting for two hours. You can use a high setting for a couple of hours max and not kill the enzymes.
6. Serve immediately. These do NOT keep well at all, so eat 'em STAT! I like to serve my raw marinade with a nice fresh cup of creamy raw soup.
The Rawtarian's Thoughts
Raw marinade for veggies is super easy to whip up, although you do need to dehydrate it. However, it's not the raw marinade that I need to talk about here... It's the raw vegetables that you choose!
In a nutshell, if you're new to marinating, it's important that you choose veggies that are starchy, porous and will soak up marinade nicely. Good candidates are fresh zucchini (peeled and thinly sliced or chopped), fresh baby eggplant (don't buy BIG eggplants, you want the small ones. Peel 'em and cut the ends off), or mushrooms (any type will do, just make sure you use fresh, portabello is nice but regular white button is fine too, whatever).
Don't use hard veggies like carrots or cauliflower or things like that. They take forever to soak up the marinade. And don't use potatoes because they should never be eaten raw. I did throw in an ear's worth of corn into the raw marinade that I made in this photo for an extra hint of sweetness.
I like to soak my vegetables in a marinade for about an hour, and then pop them in the dehydrator for another couple of hours. The marinated vegetables need to be eaten immediately because they are gross as leftovers!
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