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.
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Vesna wrote on May 1, 2010
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!
Bex wrote on March 2, 2010
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
jackie wrote on February 27, 2010
looks like my mom’s food 😀 we use salt, rice vinegar, and sesame oil.
JodyLynn wrote on February 23, 2010
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!
Matthew Robbins wrote on February 15, 2010
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!
Michal wrote on February 14, 2010
Gorgeous pictures! Happy valentines day 🙂
hihorosie wrote on February 14, 2010
That looks so darn tasty! Better than the cooked version. 🙂 Thanks for sharing.
Neeta wrote on February 13, 2010
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
Sarah wrote on February 13, 2010
Just made this… fantastic! I used romanesco for the “rice” because I didn’t have a parsnip. Thanks for the recipe!