I'm pretty sure this came from The Sunny Raw Blog but it might have actually appeared here so forgive me if I'm not creditting the right source. Anyhow, this is an incredibly fancy feast that's sure to impress at dinner parties.

The Indian Feast

Marinated veggies

2 large Portobello mushroom, thinly sliced
1/2 a small eggplant, peeled and thinly sliced (could substitute zucchini)
1 cup of sweet peas
1-2 handfuls of broccoli florets
3 medium tomatoes in pieces (Can use cherry tomatoes in halves)
1/2 tsp lemon juice
1 tbsp tamari
1 tbsp olive oil
1 tbsp curry powder
1 tsp sea salt

Mix everything in a bowl, put in the dehydrator for 1-2 hours at 105 F.

Curry sauce

1 red pepper
1 garlic clove
1 tsp lemon juice
1 cm of fresh ginger
1 handful of fresh cilantro
1 tbsp curry powder
1/2 c young coconut meat (or 3 tbsp shredded dry coconut)
100-200 ml water
Salt to taste
1/2 tsp tamarind (if you have some)

Mix in Vita-Mix or Blendtec. Add to the soften veggies and pop back in the dehydrator, about 30 min.

Parsnip rice

1/2 a large peeled and cut up parsnip (or use cauliflower)
1 tbsp raw macadamia
1 tbsp pine nuts
1/2 tbsp olive oil
1 tsp agave nectar (or other sweet)
1 tsp lemon juice
1/2 tsp white miso (or sea salt)

Mix in the food processor until you get a rice-like consistency. Do not overmix. Set aside.

Spicy mango chutney

2 large mangoes, peeled and cut up
1 large pinch of salt
2 tsp lemon juice
1 tsp apple cider vinegar
1 tsp fresh grated ginger
1/2 tsp cumin powder

Blend, keep some texture.