Raw "rice" bowl
- 2 cups cauliflower, cut into medium florets
- 1 clove garlic
- 1/2 tsp ginger, grated
- Pinch o' red pepper flake
- 1/3 cup crimini mushrooms, thinly sliced
- 1/2 large zucchini, cut into thin planks or rounds
- 2 tbsp shoyu or braggs
- 2 tbsp brown rice vinegar
- 2 tsp olive oil
- 1/4 bell pepper, julienned
- 1 small carrot, julienned
- 1 tsp raw sesame seeds, for garnish
- For rice, place ingredients in a food processor and pulse until it reaches a rice-like consistency. Set aside.
- Combine marinade ingredients and divide into 2 bowls. Place the mushrooms and zucchini in each bowl and toss to combine. Refrigerate for at least 2 hours, stirring every once in a while.
- When ready to eat, assemble the bowl. Toss the "rice" with a few tablespoons of leftover marinade. Top with marinated veggies, pepper and carrots and garnish with sesame seeds. Enjoy!
Raw food does it again! This was beyond amazing. I love the process of marinading vegetables because they get so soft and flavorful; if only I could plunge into a sea of marinated mushrooms instead of chemistry. The dish tasted completely similar to cooked rice bowls but was so much fresher and lighter. Like all raw food, I was left feeling satisfied but not stuffed and had a burst of energy! This dish proves that raw food doesn't have to be intimidating or complex - it uses common ingredients, is simple and easy to prepare, and is lower in fat than most raw recipes.
A new focus of my blog is to be posting recipes that are relatively easy and quick to prepare. Like I said, I'm going to be very busy for a while, so I don't have time to think of complicated recipes that take multiple hours to prepare and cook. Over the summer I had that luxury because I had plenty of time, but now there's just no way that can happen. So, expect to see a lot of quick and easy meals on Organically Me, but rest assured they will all be healthy, delicious whole foods.