Chinese Stir Fry

I took this recipe and modified it and used the rice from this recipe and added a few other things, especially a seasoning i picked up from the korean market called chinese five spices… and well, this one is a WINNER. I’m a fan of veggie stir fry, the cooked version, and this I dare say is even better. I did not think it would turn out this good, but the sweet agave in the broccoli and the licorice spice combination just pop and say WOW in your mouth. 

Stir Fry

  • Brocoli
  • Mushrooms
  • Carrots
  • Oil
  • Tamari Sauce
  • Agave
  • Garlic Powder
  • Onion Powder
  • Pineapple
  • Cilantro
  • Sesame Oil
  • Chinese Five Spice
  • Salt
  • All Spice

Rice

  • Jicama
  • Pine Nuts
  • Macadamia Nuts
  • Miso
  • Lemon Juice
  • Sesame Oil

Combine the broccoli, carrots, mushrooms, oil, agave & tamari sauce and let marinate for at least 30 minutes. (It works pretty well while you prepare the rice) For the rice run your jicama through a food processor until you get a decent rice consistency, pour into a nut milk bag or strainer and remove the liquid as much as possible. Combine the pine & macadamia nuts, miso, lemon juice & sesame oil in the food processor. Empty nut mixture and jicama into a bowl and combine. Add the rest of your ingredients to the broccoli and stir well. Prepare dish and EAT. 

1 year ago  6 notes

Broccoli in Hoisini Sauce with Parsnip “Rice” Serves 1 – 2 people 5c (500g/1.2lb) small broccoli florets2 tablespoons lemon juice3 tablespoons olive oil1 tablespoon tamari - Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes. - Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker. For the sauce 1/4 cup tahini1 teaspoon lemon juice1 teaspoon yacon syrup or agave1 teaspoon apple cider vinegar3 teaspoons tamari1/2 a garlic clove1/2 a small de-seeded chili1/2cm cube of fresh ginger - Blend all ingredients in a high-speed blender. - Mix with dehydrated broccoli when ready to serve - Serve with the parsnip “rice” For the parsnip “rice” 1.5 cups (275g/10oz) peeled parsnips1.5 tablespoons pine nuts1 tablespoon macadamia nuts1 tablespoon light miso1 tablespoon cold-pressed sesame oil3 spring onions, finely chopped - Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like. - Transfer to a bowl and stir in the chopped spring onions

Broccoli in Hoisini Sauce with Parsnip “Rice”

Serves 1 – 2 people

5c (500g/1.2lb) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari

- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.

- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.

For the sauce

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili
1/2cm cube of fresh ginger

- Blend all ingredients in a high-speed blender.

- Mix with dehydrated broccoli when ready to serve

- Serve with the parsnip “rice”

For the parsnip “rice”

1.5 cups (275g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.

- Transfer to a bowl and stir in the chopped spring onions

1 year ago  37 notes

therawfoodway: This will be tomorrow nights dinner! Can’t wait!! Spicy Veggie “Stir Fry” Rice: 2 C Chopped Parsnips 2 Carrots 1/2 C Pine Nuts 3/4 C Broccoli, Chopped 1/2 C Mushrooms, sliced Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured) Sauce: 1/4 C Olive Oil 1/3 C Sun dried Tomatoes (soft) 1 t. Chili Peppers (dried) 1 1/2 t. Curry Powder 1 T Nama Shoyu 1 T Agave (Optional) Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.

therawfoodway:


This will be tomorrow nights dinner! Can’t wait!!

Spicy Veggie “Stir Fry”

Rice:

  • 2 C Chopped Parsnips
  • 2 Carrots
  • 1/2 C Pine Nuts
  • 3/4 C Broccoli, Chopped
  • 1/2 C Mushrooms, sliced

Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured)

Sauce:

  • 1/4 C Olive Oil
  • 1/3 C Sun dried Tomatoes (soft)
  • 1 t. Chili Peppers (dried)
  • 1 1/2 t. Curry Powder
  • 1 T Nama Shoyu
  • 1 T Agave (Optional)

Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.

1 year ago  43 notes View high resolution

Chinese Stir Fry

I took this recipe and modified it and used the rice from this recipe and added a few other things, especially a seasoning i picked up from the korean market called chinese five spices… and well, this one is a WINNER. I’m a fan of veggie stir fry, the cooked version, and this I dare say is even better. I did not think it would turn out this good, but the sweet agave in the broccoli and the licorice spice combination just pop and say WOW in your mouth. 

Stir Fry

  • Brocoli
  • Mushrooms
  • Carrots
  • Oil
  • Tamari Sauce
  • Agave
  • Garlic Powder
  • Onion Powder
  • Pineapple
  • Cilantro
  • Sesame Oil
  • Chinese Five Spice
  • Salt
  • All Spice

Rice

  • Jicama
  • Pine Nuts
  • Macadamia Nuts
  • Miso
  • Lemon Juice
  • Sesame Oil

Combine the broccoli, carrots, mushrooms, oil, agave & tamari sauce and let marinate for at least 30 minutes. (It works pretty well while you prepare the rice) For the rice run your jicama through a food processor until you get a decent rice consistency, pour into a nut milk bag or strainer and remove the liquid as much as possible. Combine the pine & macadamia nuts, miso, lemon juice & sesame oil in the food processor. Empty nut mixture and jicama into a bowl and combine. Add the rest of your ingredients to the broccoli and stir well. Prepare dish and EAT. 

Broccoli in Hoisini Sauce with Parsnip “Rice” Serves 1 – 2 people 5c (500g/1.2lb) small broccoli florets2 tablespoons lemon juice3 tablespoons olive oil1 tablespoon tamari - Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes. - Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker. For the sauce 1/4 cup tahini1 teaspoon lemon juice1 teaspoon yacon syrup or agave1 teaspoon apple cider vinegar3 teaspoons tamari1/2 a garlic clove1/2 a small de-seeded chili1/2cm cube of fresh ginger - Blend all ingredients in a high-speed blender. - Mix with dehydrated broccoli when ready to serve - Serve with the parsnip “rice” For the parsnip “rice” 1.5 cups (275g/10oz) peeled parsnips1.5 tablespoons pine nuts1 tablespoon macadamia nuts1 tablespoon light miso1 tablespoon cold-pressed sesame oil3 spring onions, finely chopped - Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like. - Transfer to a bowl and stir in the chopped spring onions

Broccoli in Hoisini Sauce with Parsnip “Rice”

Serves 1 – 2 people

5c (500g/1.2lb) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari

- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.

- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.

For the sauce

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili
1/2cm cube of fresh ginger

- Blend all ingredients in a high-speed blender.

- Mix with dehydrated broccoli when ready to serve

- Serve with the parsnip “rice”

For the parsnip “rice”

1.5 cups (275g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.

- Transfer to a bowl and stir in the chopped spring onions

therawfoodway: This will be tomorrow nights dinner! Can’t wait!! Spicy Veggie “Stir Fry” Rice: 2 C Chopped Parsnips 2 Carrots 1/2 C Pine Nuts 3/4 C Broccoli, Chopped 1/2 C Mushrooms, sliced Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured) Sauce: 1/4 C Olive Oil 1/3 C Sun dried Tomatoes (soft) 1 t. Chili Peppers (dried) 1 1/2 t. Curry Powder 1 T Nama Shoyu 1 T Agave (Optional) Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.

therawfoodway:


This will be tomorrow nights dinner! Can’t wait!!

Spicy Veggie “Stir Fry”

Rice:

  • 2 C Chopped Parsnips
  • 2 Carrots
  • 1/2 C Pine Nuts
  • 3/4 C Broccoli, Chopped
  • 1/2 C Mushrooms, sliced

Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured)

Sauce:

  • 1/4 C Olive Oil
  • 1/3 C Sun dried Tomatoes (soft)
  • 1 t. Chili Peppers (dried)
  • 1 1/2 t. Curry Powder
  • 1 T Nama Shoyu
  • 1 T Agave (Optional)

Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.

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Raw vegan recipes to inspire my current addiction!