Vegetable Antipasto

Vegetable Antipasto
Recipe Type: Salads
Cuisine: Raw Vegan
Serves: 6
  • Marinade
  • 1 cup orange juice (see note)
  • 3 tablespoons lemon juice
  • ¼ cup olive oil
  • ¼ cup flax oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan crystal salt
  • 1 teaspoon crushed garlic
  • ¼ teaspoon mustard powder
  • Vegetables
  • ½ pound green beans, sliced lengthwise
  • ¼ pound sliced crimini mushrooms (about 8)
  • 1 cup small cauliflower florets
  • 1 cup small broccoli florets
  • 2 zucchini, ½-inch dice
  • 1 red bell pepper, julienned
  • ½ leek, thinly sliced
  1. Combine the orange juice, lemon juice, oils, Italian seasoning, onion powder, salt, garlic, and mustard powder in a small bowl and stir well.
  2. Toss the vegetables with the marinade.
  3. Put the vegetable and marinade mixture into a ½-gallon glass jar, and seal. Allow the mixture to marinate in the refrigerator for 8 hours. Alternatively, put the jars in a dehydrator and warm for 4-6 hours at 105 degrees, which helps the vegetables to soften more quickly and to absorb the flavors of the marinade.
  4. Serve chilled, at room temperature, or warm, with the marinade the side.
  5. Store an airtight container in the refrigerator for up to two days.
Orange juice adds sweetness to the marinade. For a less-sweet taste, reduce the amount of orange juice to suit your taste.


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