Stir Fry Try

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
(recipe source)

Ingredients:
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
Sesame seeds

Directions:
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:

Mash n' Mush

For lunch today (challenge no. 20) I made Rosemary Mashed Cauliflower and Marinated Mushrooms. I'm calling it Mash n' Mush. The recipe comes from Rawmazing. I've been itching to try mashed cauliflower for a while as a substitute for mashed potatoes, and this version turned out excellent. Next time I might try it with cashews (creating a cashew cream and then adding the cauliflower) instead of pine nuts and see what happens. I also want to try a version that incorporates garlic.

MASH N' MUSH

Mushrooms:
3 large portobello mushrooms, sliced 1/3" thick
1/3 cup olive oil
1/3 cup nama shoyu (I just used soy sauce)
1 tbsp agave (I used Stevia)

Mix marinade ingredients, pour over mushrooms, and marinate for at least 4 hours. I marinated mine overnight in the fridge. If you can, stir them occasionally.

Cauliflower:
1 large head of cauliflower
Olive oil
Salt
Pepper
1/3 cup pine nuts
1 tbsp rosemary (chopped)
Water

Cut florets from the cauliflower and thinly slice. Place slices in a bowl, sprinkle with olive oil, salt and pepper, and toss. Place cauliflower in one layer on a dehydrator sheet and dehydrate for 2 hours at 116 degrees. If you don't have a dehydrator or don't give a crap about eating raw, you can roast them in the oven until soft.

Once done dehydrating, place cauliflower in a food processor along with the pine nuts, about a tablespoon of olive oil, and enough water to give it the right consistency. Puree until smooth. Add the rosemary and blend. Salt and pepper to taste.