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February 22, 2013

Asian UnFried Rice

Prepare this delicious dish in minutes and gently warm it in the dehydrator, or, eat as is. It's colorful, delicious and so very light. I'm due for a trip to the store and used what I had available. I would add snow peas, fresh parsley, shredded carrots and sprouts. Select your favorite veggies and create this dish your family and friends will adore.




Asian "UnFried" Rice Ingredients 
1/2 head of cauliflower 
3/4 cup  red bell pepper, finely chopped
1/4 cup fresh green beans, chopped in 1/4 inch pieces. 
1/4 cup  snow peas, chopped in half
2 scallions or green onions, chopped
1 teaspoon ginger, grated 
2 1/2 Tablespoons nama shoyu (or tamari)
1/8 teaspoon garlic powder               
1/8 teaspoon onion powder
1 teaspoon honey (agave, or maple syrup)
2 teaspoons brown rice vinegar (or your favorite vinegar)
1 teaspoon sesame oil (toasted tastes better)
dash cayenne, to taste
1 Tablespoons sesame seeds    

Directions:
1. In food processor, process cauliflower until rice - like and remove to bowl.
2. Add red bell pepper, green beans, snow peas, onions and mix.
3. Add ginger, nama shoyu and remaining ingredients. Mix well.
4. Pour into a shallow baking dish and place in dehydrator at 115 degrees for 30 -60 min (optional).
5. Serve over a bed of red cabbage or greens.

7 comments :

kelli said...

this looks delicious! thanks for sharing.

Grace McCarter said...

Seems very complex with a lot of ingredients. I wonder if there's a way to make this with a lot less in terms of ingredients.

Barbara Shevkun said...

Grace - Sorry you think this is complex. I think it's probably one of the easier recipes and pretty much mimics the cooked version...except, instead of cooking rice, you shred or process cauliflower...but the asian flavor is pretty close to what I'd use in a cooked version, only the cooked version would have corn starch and sugar and sherry or mirin. This mimics the asian flavor with a lot less ingredients. For texture, the cauliflower gives you the distinctive mouth feel that rice gives. Please do feel free to use only ingredients you select. To create raw food that is reminiscent of some of our cooked flavors, we often need to layer flavors, and manipulate ingredients and textures. It's what makes raw prep so exciting and fun to me. I'm not sure what part of this seems complex, but while I urge my readers to get creative and make any changes they are comfortable with, I also urge people that are new to raw food, to begin to explore NEW ingredients that I do list in many of my other recipes. Let us know if you re create this in a way that is simpler. I'm sure you can be successful at it. This is what worked for me and has been received very well from those who have tasted it. Thanks for your comments. It's always good to know what people are thinking. Blessings.

Jennifer said...

Made this tonight for my lunch tomorrow and it was AMAZING! Thank-you so much for sharing it. The recipe was super simple and the flavor was incredible! I left out the green beans ans snow peas as I didn't have any on hand, but I'm sure the addition would be spectacular. Next time I will have to add those two ingredients as I love them. Thank-you again and thank-you for all if the time, energy, and love you put into all of your recipes.

Barbara Shevkun said...

Jennifer, so glad you enjoyed the recipe. Thank you so much for your kind comments. xoxo

Anonymous said...

Made this today with veg fresh from the farmers market and enjoyed it with my husband and a friend. I don't own a dehydrator but I warmed it for about 20min in the oven I'd just turned on to pre-heat. It was cozy warm and the accents of sugar peas, orange pepper, carrots and spring onion greens added a nice crunch.

Barbara Shevkun said...

Dear "Anonymous" Thanks for letting me know how much you enjoyed the recipe. I love to get feedback. Wonderful you were able to warm it gently too! I have to revisit this recipe myself. Thanks for the reminder. Blessings!

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