Broccoli in Hoisini Sauce with Parsnip “Rice”
Serves 1 – 2 people
For the broccoli
5 cups (500 g/1.2 lb) small broccoli florets
3 tablespoons olive oil
1 tsp nutritional yeast
1 tsp garlic powder + salt and pepper to taste
Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through. as the broccoli closest to the fan will dry quicker.
For the sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons Nama Shoyu
1 garlic clove
1/2 tsp chili pepper flakes
1/2 cm cube of fresh ginger
Blend all ingredients in a high-speed blender.
Mix with dehydrated broccoli when ready to serve.
Serve with the parsnip “rice”.
For the parsnip “rice”
1.5 cups (275 g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped
Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
Transfer to a bowl and stir in the chopped spring onions.
adapted by: The Raw Chef