Monday, October 13, 2014

Raw Vegetable Biryani

In case you haven't discovered this yet, I LOVE Indian food. Unfortunately going raw has limited some of these indulgences, but last night I made this raw vegetable biryani and paired it with raw samosas, mint chutney, lemon pickle, and date dipping sauce. I am not going to give away all of my secrets (you will have to wait for my cookbook for that), but here is a taste of the goodness!

1 large or 2 medium-sized parsnips
1/2 cup hemp seeds
1/2 cup of sweet peas
1/2 cup of halved cherry tomatoes
1/2 cup of yellow bell pepper
1/4 cup of raisins
1/4 cup of diced red onion
1 1/2 tablespoons olive oil
1/2 lime, juiced
1 teaspoon apple cider vinegar
1 teaspoon coconut milk
2 teaspoons coconut aminos
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon cinnamon
1/2 teaspoon cayenne
pink Himalayan salt to taste
lime and fresh mint to garnish

In a food processor pulse the parsnip until it becomes a grain-like texture. Transfer to a large bowl. Add all remaining ingredients and mix thoroughly. Plate and garnish.

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