Grain-Free Raw “Stir-Fry” with Parsnip Rice

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Serves 4

Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.

Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, which tend to leach out or become depleted through cooking. Use a good, firm pressure, and really work the oil or dressing into the vegetables for at least 2 minutes.

Nutrition Tip: Coconut aminos is a new alternative to soy sauce. It’s gluten-free and soy-free, and raw. I love the taste and is a good source for amino acids. I use Coconut Secret brand, found at natural foods stores.

MARINADE
2 tablespoons coconut aminos or tamari soy sauce
2 tablespoons raw honey
Juice of 1/2 lemon
1 tablespoon tahini (sesame butter) or almond butter
2 tablespoons olive oil
1-2 teaspoons minced or grated fresh ginger
1 teaspoon toasted sesame oil

STIR-FRY
1 cup small-diced broccoli florets
1 1/2 cup sliced shitake mushrooms
2 small-medium parsnips, rough chopped
1 medium carrot, sliced into matchstick pieces
1 cup chopped snow peas
Black sesame seeds (optional, for garnish)

Whisk all the marinade ingredients in a large mixing bowl.

Place the broccoli into the bowl with the marinade. Begin to massage the dressing into the broccoli, “wilting” the veggies with the heat and pressure of your fingers. Massage with a strong, pressing motion for about a minute. Add the shitakes, and massage again just to  wilt slightly, 10-20 seconds. Let sit while you prepare the “rice”.

Place the parsnip pieces into a food processor and pulse 16-18 times until you have small, rice-sized pieces. Toss them into the bowl with the broccoli. Mix in the carrots and snap peas.

Plate, and garnish with the optional black sesame seeds.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.