What a creative way to prepare raw veggies! A tasty sesame vegetable “stir fry” made with celeriac rice, fresh celery, bell pepper, carrots, onion and mushrooms all dressed up with a delicious Asian-inspired tahini shoyu garlic sauce. Planning a stir fry night? Keep your veggies in their most vibrantly fresh state by enjoying this raw version by Amy Lyons of Fragrant Vanilla Cake.
1 large celeriac (about 4 cups), cut into large cubes
1 clove garlic
sea salt to taste
2 Tbsp nutritional yeast (optional)
4 stalks celery, sliced
1 bell pepper
4 small carrots, halved and sliced
1 cup crimini mushrooms, sliced
1/4 small onion, sliced
1/4 cup raw tahini
2 Tbsp nama shoyu
2 Tbsp cider vinegar
1 Tbsp sesame oil
1 clove garlic, minced
sesame seeds for sprinkling
1) For the rice, combine all ingredients in a food processor and pulse until chopped up small like grains of rice (but do not over process or you will get mush). Set aside.
2) Combine the veggies in a large bowl.
3) Whisk together the sauce ingredients, then toss with the veggies.
4) Serve over the rice and sprinkle with sesame seeds.