Ok..it is stirred, but not fried. Creating new raw food recipes is something that I love to do. Even more fun is getting surprised along the way. When I started this recipe, I had something very different in mind. As I started throwing ingredients together, I was taken in a completely different direction. The result is a very quick and easy “stir fry” that will please everyone. This raw food recipe will banish all of your excuses! It is not complicated, it does not take too much time and the flavors are great.
A quick marinade, chop a few veggies, toss and eat. Parsnips make up the “rice”. I am becoming very fond of parsnip rice!
Equipment Needed: Food Processor
Broccoli Mushroom “Stir Fry”
Marinade:
- 1/4 C Olive Oil
- 2 T Nama Shoyu
- 1 T Agave or Raw Honey
Whisk olive oil, nama shoyu and agave or honey together.
Stir Fry
- 1 1/2 C Sliced Mushrooms
- 1 C Chopped Broccoli
- 1 Large Parsnip
- 2 Carrots
- 1 C Pea Pods
- Sesame Oil (optional)
- Black Sesame Seeds (Optional)
Place broccoli and mushrooms in marinade. Stir to coat. Set aside.
Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.
Cut the carrots into match stick sized pieces.
Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots.
Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.
{ 22 comments… read them below or add one }
Okay, yum!
Ooo … I just may have to make this for my book club group on Monday. It looks devine!
Thank you!
OMG! That looks so scrumptious!!
So easy, too!!
mmm, that looks quick, easy, and most importantly, DELICIOUS! can’t wait to to give it a try! thanks for sharing! =)
YUMMY!!! I have all the ingredients (yep even parsnips:) and I will be making this for lunch today.
Thank you.
Looks delicious!
I’m still working on my relationship with parsnips….Maybe I could use jicama instead…this loos AMAZING!!!
Just used your recipe for dinner, only had to replace parsnip with fennel – but it was delicious.
I am enjoying your site and your creations on a regular basis.
Very creative and wild recipes….ALWAYS with a TWIST! I am currently
prepping for those amazing looking cinnamon buns and I need to
know what temp to dial-in my new Excalibur – for the dehydration part.
Your photo’s are especiallly delicious…..what kind of camera/lens etc. ?
I count down the hours ,waiting for your next rawcreation.Thank You !!!
Just made this… fantastic! I used romanesco for the “rice” because I didn’t have a parsnip. Thanks for the recipe!
I will add that back in. The first 1/2 hour can be at 145 (the food never reaches that temp so don’t worry) and then reduce to 116. I will add to the recipe. I use an old Nikon, entry level digital slr, the D70. I use different lenses but my favorite is my 50mm, 1.8. Wish I had a 1.4. It is on my wish list.
Hi Susan, I’ve never commented before but there’s always a first time….
I have been following your blog for a while now, and you have inspired me more than my words can express…..Love your blog, your photos, your food, your energy….
There’s a dual award Happy & Sunshine waiting for you at my blog….
In gratitude….
Neeta
That looks so darn tasty! Better than the cooked version.
Thanks for sharing.
Gorgeous pictures! Happy valentines day
I love this recipe. Tried it out last night for dinner and it was so perfect and satisfying.
Thank you for a great recipe and wonderful site!
Okay…made this last night for dinner and the only disappointing factor was when I took my last bite! OMG…this was absolutely DE-LISH! My husband has food sensitivities/allergies and can’t have the Nama Shoyu, so we substituted with Braggs Aminos. He COULD NOT believe how wonderful it tasted. He said this one is a keeper! Thanks, Susan, for ALL of the awesome information, recipes, eye candy (your photos) and inspiration!
looks like my mom’s food
we use salt, rice vinegar, and sesame oil.
this is so simmilar to a salad i came up with the other day when i had extra broccoli and mushrooms. they just go so well together! thanks for the ideas for spicing it up. you can see my simple idea here: http://veganinvermont.blogspot.com/2010/02/crunchy-munchy-salad.html
This is a wonderful recipe!!! Thank you thank you thank you
We’re just starting out with raw (after taking 18 months to eliminate all processed foods, kill all food addictions, and perfect our green drinks!) and this is the first main course recipe I came across that we liked….and now that we’ve made it….we LOVE IT!
This looks delicious! I’m not a raw vegan, but I’m trying to incorporate more raw veggies into my diet and have been trolling for easy raw recipes. This looks so yummy! I absolutely love parsnips, and never thought to chop them up like that-what a great way to get a crunchy texture. Thanks for sharing.
I’m adding this to my raw veggie recipe link party: http://hideousdreadfulstinky.blogspot.com/2010/07/rawking-raw.html
If you (or anyone who reads this) have any more links to share, please feel free to do so
(Found you via foodgawker)
Thank you so much for this recipe. I’ve recently started eating raw to hopefully help cope with my fibromyalgia. Out of all the recipes I’ve made at home so far this one is the best. I’m not a fan of parsnips, but once the recipe was mixed together I couldn’t even tell that was what I was eating…. delish!!!