Sebahu.com   [pron: say-baa-hoo]

Shitake Croquette with Purees of Yellow and Red Peppers

Serves 8
by Chef Chad Sarno

2 1/2 cup walnuts soaked 10-12 hours
1 cup pine nuts
1 cup red and yellow bell pepper diced
1 1/2 Tbs ginger minced fine
2 cloves garlic minced
1 1/2 Tbs lemon juice
1 cup broccoli chopped in small florets
1 1/2 tsp Celtic salt
3 Tbs basil shredded fine
1/4 cup cilantro chopper fine
1 1/2 cup shitakes sliced paper thin
1 1/2 Tbs Nama Shoyu
2 Tbs olive oil

Marinate the shitakes in the Nama Shoyu and olive oil, allow to marinate for 10-20 minutes and set aside. Homogenize the walnuts and pine nuts, hand mix in remaining ingredients, including the shitakes and marinate until thoroughly mixed. On dehydrator sheets form mixture into small 1/2 dollar size burgers and allow to dehydrate for 5-7 hours.

To plate, pour a small amount of red and yellow bell pepper puree (see below) on different sides of the plate so they meet in the middle. Place 2-3 croquettes in the middle of the puree, top croquettes with micro-greens or sweet pea shoots.

Bell pepper puree:

2 peppers chopped
1 Tbs olive oil
1/2 Tbs ginger
1/2 Tbs cumin
1/4 tsp Celtic salt

In high-speed blender, blend ingredients until smooth. Serve with shitake croquettes.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles