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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ben wrote on December 31, 2010
Thanks! I’ll double it, since I make enough for 1 week.
Susan wrote on December 30, 2010
3-4 depending on how much you eat. 🙂
ben wrote on December 30, 2010
How many servings do you get with this recipe?
Susan wrote on December 4, 2010
Well, it tends to be a favorite around here….
Barbara wrote on December 4, 2010
i tried this recipe but something went terribly wrong on my end … i’m convinced it was me. i don’t know what happened but it just didn’t taste good at all. perhaps my palette needs to get used to food in their raw form because i so wanted to throw those mushrooms in a skillet. urgh. i’ll keep trying.
Liisa wrote on October 22, 2010
This was easy and delicious! I was a bit dubious about the raw parsnip, but it tasted great, and everyone who tried it was very impressed that something raw could taste so good! I’m working my way through your recipes, today it’s the leek and mushroom tart and I’m using the base of the cheesecake for a chocolate tart. Keep them coming and I love the photography!
Em wrote on October 20, 2010
This was amazing. I have just started eating more raw and this recipe passed the test. Now I’ll have to make more and have my husband try it. I did add chopped tomatoes, onion, green pepper and garlic because that’s the way I make my stir fry and it was amazing.
Lynnette wrote on July 20, 2010
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!!!
Marigold wrote on July 5, 2010
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)