Broccoli, Mushroom “Stir Fry”
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!

Broccoli Mushroom "Stir Fry"
SERVES 2
Marinade
- 1/4 cup Olive Oil
- 2 tablespoons Nama Shoyu
- 1 tablespoon Agave or Raw Honey
- Whisk olive oil, nama shoyu and agave or honey together.
Stir Fry
- 1 1/2 cups Sliced Mushrooms
- 1 cup Chopped Broccoli
- 1 Large Parsnip
- 2 Carrots
- 1 cup 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.









Alberta wrote on February 13, 2010
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 !!!
Susan wrote on February 13, 2010
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.
Fran wrote on February 13, 2010
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.
Elena wrote on February 13, 2010
I’m still working on my relationship with parsnips….Maybe I could use jicama instead…this loos AMAZING!!!
Kelly Parr wrote on February 13, 2010
Looks delicious!
Leilani wrote on February 13, 2010
YUMMY!!! I have all the ingredients (yep even parsnips:) and I will be making this for lunch today.
Thank you.
kelli wrote on February 13, 2010
mmm, that looks quick, easy, and most importantly, DELICIOUS! can’t wait to to give it a try! thanks for sharing! =)
Skye wrote on February 13, 2010
OMG! That looks so scrumptious!!
Susan wrote on February 13, 2010
So easy, too!!
Elizabeth wrote on February 13, 2010
Ooo … I just may have to make this for my book club group on Monday. It looks devine! 🙂 Thank you!
AMy Oscar wrote on February 13, 2010
Okay, yum!