3 mushrooms, sliced
1 capsicum, thinly sliced
1⁄4 cup tamarind (available at health stores or Asian markets)
1 tbspn fresh crushed garlic
1 tbspn fresh chopped ginger
2 tbspn cold pressed organic olive oil
1 cup raw “sushi rice”
2 carrots, thinly sliced
To prepare raw “sushi rice”: In food processor add 1 medium parsnip and 1 cup chopped cauliflower, blitz until it replicates a rice grain texture.
For Stir Fry: If you have some time then I recommended combining all ingredients, covering and refrigerating for 3 hours for the items to soak in all the great flavours. If strapped for time though it can be all thrown together. In a hot non-stick pan, cook until vegetables are cooked to your liking.
Serve over raw “sushi rice”.
Submitted by Kayla Thompson – Natural Naughties