Recipe of the Week: Veggies & Rice Bowl

I wasn't sure which recipe to feature this week as I made a couple of blueberry chocolate experiments that also turned out great. I've already posted the recipes on Raw Freedom Community here and here.

Since I featured a blueberry dessert not so long ago, in the end I opted for an Asian dish that is simple, colorful and, most importantly, tasty.

Rice Bowl
Posted by avrawcado on Raw Freedom Community

Grate one whole cauliflower and set aside as your rice.

Blend the following in your vita-mix:

The juice of two lemons
A couple of sprinkles of raw sesame seeds
2 cloves of garlic
Some grated ginger to taste
6 T nama shoyu (or tamari)
4 T raw honey/agave
Dash of himalayan salt

With the blender on low, add some olive oil until the consistency is about right. Then blend on high for about 10 seconds.

In your food processor, toss in some red bell pepper, peeled pea pods, carrots, chinese cabbabe, mushrooms, and green onion. You can add broccoli and asparagus too. Pulse until the veggies are all bite size, then add the sauce and stir to coat the veggies.

Put the "rice" into a bowl and then cover with the veggies. Eat with chopsticks.

Carmella's Notes:
~ I used a mixture of parsnip and cauliflower as the rice, to which I folded in peas and pulse-chopped carrot.

~ Instead of food processing the veggies (I used, botton mushrooms, bok choi, celery, red pepper, broccoli and green onion), I just sliced 'em up, then marinated them in the sauce which is sorta reminiscent of Snow's famous Sweet & Sour Sesame Sauce.

~ I usually avoid having left-over cauliflower dishes as they tend to develop a strong bite. However, the rice kept well for another couple of days in the fridge, no doubt thanks to the lovely sweetness of the parsnip.