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.