Another raw vegan lunch recipe for challenge no. 20 (make and bring your lunch two out of five days per week). For this one I went for a stir fry. Mostly stir, not much fry.
BROCCOLI MUSHROOM STIR FRY
1/4 cup olive oil
2 tbsp soy sauce
1 tbsp agave or raw honey
1 1/2 cup sliced mushrooms
1 cup chopped broccoli
1 large parsnip
1 large carrot
1 cup sugar snap peas
Make a marinade with the olive oil, soy sauce, and agave/honey. Toss in the mushrooms and broccoli and set aside.
Peel and cut parsnip into pieces. Place in a food processor and process until coarsely chopped, when it takes on the appearance of rice.
Julienne the carrots into matchstick size pieces. Chop the peas into 1/2 inch pieces and toss into the parsnip rice with the carrots.
Stir in the entire broccoli and mushroom marinade mix. Toss. Add some sesame seeds. Enjoy!
On the side I made some eggplant chips in my dehydrator to dip into my new obsession: toasted walnut lentil pate. This stuff is heavenly: