a couple ideas for appetizers

[Guest guest]

Stuffed Mushrooms 1/3 C pine nuts3 cloves garlic, minced1/3 C fresh cilantro, packed leaves, chopped1/3 C fresh basil, packed leaves, chopped1 T lemon juice1 C tomato, chopped2 T Braggs or to taste Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours. Lettuce Wraps by D. ShawOriental Lettuce Wrapsdice small or

grate:carrots, celery, brocoli stalks, cauliflaur, mushrooms,or any variety of veggies that you prefer. Toss with a good oyster sauce or an organic tamari. Add fresh bean sprouts and toss. Spoon veggies into fresh, washed lettuce leaves of your choice. Roll cabbage roll style and enjoy. They are wonderful for an appetizer when serving a multi-course meal.Mexican Wrapssmash soaked beans of your choice. add a little cumin, chili powder, garlic or whatever your preference. dice small: tomatoes and add to beans. and whatever else you wish to add.... Roll in washed lettuce leaves.

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