After eating this Chinese-inspired Raw Vegetable "Unstirfry" you may wonder what you ever needed a wok for! The raw veggies stay crisp and colorful while softening up a bit in the dehydrator to give a warm, comforting feeling - just like cooked Chinese food. I like chunky veggies with this type of dish, and you can use any that you have around. For the sake of beauty and an array of nutrients, the recipe calls for three colors of bell peppers, but one will suffice. You can also skip the oil if you can't find cold-pressed sesame (olive and coconut oil will change the flavor considerably).
Prep Time: 20 minutes
Dehydrator Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 servings
Ingredients:
- 1 large zucchini, quartered and sliced
- 1 cup cremini or button mushrooms, quartered
- 1/4 each red, orange and yellow bell peppers, chopped
- 1 large carrot, sliced
- 1 cup purple cabbage, chopped
- 1 leek, thinly sliced
- 4 cloves garlic, minced or pressed
- 2 to 3-inch piece of ginger, peeled and minced
- 1/2 lemon, juiced
- 2 tablespoons agave nectar (optional)
- 1 teaspoon stone-ground mustard
- 1 to 2 tablespoons cold-pressed sesame oil, optional
- 1 tablespoon black or white sesame seeds
Preparation:
Toss all of the ingredients together and dehydrate at 145°F for about an hour, stirring occasionally. Remove and eat immediately or refrigerate in an airtight container.
This raw food Chinese "stir-fry" dish is perfect served over Raw Cauliflower Rice.