Raw Food Recipe! Raw Cauliflower Curry Over Rice

Raw Food Recipe! Raw Cauliflower Curry Over Rice

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Like most people who are new to this eating style, my impression of raw foods were they were packed with astronomically expensive superfood ingredients, and that they required hours (or even days) of prep. Sprouting, dehydrating, soaking—it all seemed like too much, especially for a young editor with a busy life on her hands. Thank goodness I got over these trepidations, and decided to give raw veganism a go anyway. I quickly learned that raw foods, like any other type of food, are only as difficult as you make them. If you want to devote some extra time to something particularly creative and stunning, you can. But if you want a quick, easy weeknight dinner in a flash—like this raw, vegan cauliflower curry—you can have it ready with minimal fuss and cost-effective ingredients. This recipe is open to modification based upon your own time constraints. I dehydrated the cauliflower for an hour, and you could also give it a 30-minute roast, but if you’re really in a rush, you can eat it raw in its marinade. It won’t be warm, but it will still be mighty flavorful. As for the rice, this is one of my favorite “raw in a rush” recipes. I’ve posted it once before, as a filler for raw sushi, but I make it all the time and eat it on salads, beneath steamed or roasted veggies, or on its own! 2) Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for 30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner. 3) Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but not quite “rice” sized in texture. 4) Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.

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