It is freezing and miserable in Johannesburg today, so this warming stir fry is the perfect dish. It is best enjoyed straight out of the dehydrator, or warmed in a low temperature oven. I’ve included the pineapple teriyaki sauce recipe before, but I’ll post the link again.
Raw vegan “stir fry”
1 cup veggies per serving. Use whatever vegetables you prefer– I like broccoli, bok choy (or pak choi), spring onions (scallions), celery, bell peppers, red cabbage, carrots. Chop veggies down to fairly small, uniform size.
1/2 tsp sesame oil per serving
pineapple teriyaki sauce (click here. I use more pineapple, less oil, less onion and don’t pre-dehydrate the sauce since I dehydrate it on the vegetables)
Instructions: Toss chopped veggies with sesame oil and dehydrate at about 110 F/ 43 C at least 1 hour to soften. You may want to cover the veggies with aluminum foil if they look like they’re getting dry. If you’re using the teriyaki sauce, add it and toss to coat the veggies, then return to dehydrator for another 2 hours or so.
Parsnip rice (2 servings)
1 c chopped parsnips
1/4 cup macadamia nuts
pinch Kalahari salt
1/2 tsp sesame oil
1/2 tsp fresh ginger
Instructions: Process parsnips in food processor until broken down to the size of rice. Add remaining ingredients and pulse to combine.
Raw vegan chocolate mints (like After Eights)
I found this recipe on a lovely blog called City Life Eats. As promised on the site, they really do taste like After Eight mints. They’re delicious! I used little silicone mini-muffin molds to make them round. You’ll find the recipe here– while you’re at it, check out some of the other lovely recipes on the site.