I was recently craving stir fry and rice, so I decided that I needed to make a rawifed version of it! I used celeriac for the rice, which tends to be my favorite for a raw rice because I believe it has the best texture and flavor. For this recipe, I made the rice, with a little garlic, nutritional yeast and salt added in and it was delicious, just like that. For the veggie stir fry part of the recipe, I made a sauce that was a little silky due to the tahini I added to it, and it was pretty crave worthy once paired with the veggies and rice. It was all so delicious, I would never miss traditional stir fry!
Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice
Serves 2
Rice:
- 1 large celeriac (about 4 cups), cut into large cubes
- 1 clove garlic
- sea salt to taste
- 2 Tbsp nutritional yeast (optional)
Stir Fry:
- 4 stalks celery, sliced
- 1 bell pepper
- 4 small carrots, halved and sliced
- 1 cup crimini mushrooms, sliced
- 1/4 small onion, sliced
Sauce:
- 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
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. Combine the veggies in a large bowl. Whisk together the sauce ingredients, then toss with the veggies. Serve over the rice and sprinkle with sesame seeds.
