A colorful dish with an exotic twist. This recipe was inspired by The Raw Gourmet's lovely Asian dressing.
Stir Dry
Veggies of Choice:
Baby Bok Choi, sliced
Broccoli florets and chopped stems
Celery, sliced diagonally
Green onions, sliced diagonally
Mung bean sprouts, washed and drained
Mushrooms, sliced
Red or yellow peppers, sliced or chopped
Snow peas, sliced diagonally
Zucchini, julienned or cubed
Asian Dressing
By
Nomi Shannon
6 Tbl Tahini
1 c. water
3/4 c. Nama Shoyu
3/4 c. scallions
3 Tbl flaxseed oil
3-4 Tbl honey
3 Tbl grated ginger root
3-4 cloves garlic
3/4 tsp Chinese 5-spice (I use less as I find this can easily overwhelm the other flavors)
1/2 tsp cayenne
1/2 tsp ground cumin
Toss all ingredients into blender and blend!
Assembly:
Put the veggies in a large bowl and coat with dressing. Cover with a plate and pop in the dehydrator for a couple of hours at 110 degrees.
Asian Platter: Ginger Un-Steamed 'Rice'(Yet again! What can I say, it is THAT good!), Marinated Bok Choi and Stir Dry
Linear Mode
