Raw 'paella'
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 2
- 1 pinch saffron
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon agave syrup or 1 teaspoon honey
- 1 dash sea salt
- 1/2 cup oysters (i use shitake) or 1/2 cup other mushroom (i use shitake)
- 1/2 cup water
- 1/4 cup rice wine vinegar (apple cider would work too)
- 2 tablespoons nama shoyu or 2 tablespoons soy sauce
- 1 tablespoon dulse flakes
- 1 teaspoon paprika
- 1 1/2 cups turnips, chopped
- 1/3 cup pine nuts
- 1/4 cup bell pepper
- 2 tablespoons onions
- 1 teaspoon garlic
- 2 small tomatoes, chopped
- 1/2 cup fresh peas
- 1/4 cup parsley
- 1/4 cup sun-dried tomato, soaked well chopped
Recipe
- 1 for the dressing - soak a large pinch of saffron in the lemon juice for 20mins. then whisk in the remaining ingredients.
- 2 while the saffron is soaking, marinate the the mushrooms.
- 3 pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
- 4 stir in tomatoes, peas, parsley and saffron dressing.
- 5 top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
No comments:
Post a Comment