Wednesday, 10 April 2013

Roasted Vegetables on Raw "Rice"

I'm not really into completely raw meals, but I do see the benefits of eating raw foods. So I compromise. This dish is one of those compromises, and I think it actually tastes better since it's half raw! The light freshness of the "rice" is a great contrast to the warm and heavy roasted vegetables. The roasted vegetables complement the rice in every way; taste, texture, weight, flavour, and colour! The rice is has fresh, springtime flavours and the roasted vegetables are salty and savory, warm and filling!

This seriously might be one of the best things I've ever made. Plus it's super healthy! What more could you want?

Roasted Vegetables on Raw "Rice"


2 parsnips, coarsely chopped
4 large radishes, coarsely chopped
1/4 cup (packed) fennel fronds
2 Tbsp (packed, or more, to taste) parsley
2 green onions, coarsely chopped
1/4 cup tahini
juice of 1/2 a lemon
tiny pinch of salt
2 eggplant, sliced into rounds
1 bunch asparagus, woody ends removed
1/2 to 1 pound new potatoes (I used purple ones, but any colour will work)
3 bell peppers, cut into sixths, optional
olive oil
salt and pepper, to taste
lactofermented rutabaga, optional, to garnish


1. Turn oven to 425*F.
2. If you want, you can salt your eggplant by sprinkling salt on the slices and letting them sit for about 30 minutes, then draining them. This is supposed to draw the bitterness out, I don't really find that it makes a difference, so this step is optional. 
3. Coat the eggplant, potatoes, optional red pepper and asparagus with olive oil, salt and pepper. Coat vegetables separately, except for the pepper and potatoes, which can be combined. Eggplant is very absorbent  it will require a lot of olive oil. 
4. Place the eggplant on a wire cooling rack and place the cooling rack on a baking tray. Place this in the oven. Roast for about 1 1/2 hours, or until the eggplant is starting to brown, flipping once halfway through.
It's best to have only one layer of eggplant,
but I only have one cookie sheet
5. The potatoes and peppers only need to be roasted for an hour, the asparagus only need about 15 minutes. 
6. Meanwhile, put the parsnips, radishes, fennel, parsley, and green onions in a food processor. Process until the vegetables are just slightly larger than grains of rice.
7. Whisk together the tahini, lemon juice and pinch of salt in a small bowl. Add to the parsnip mixture. Pulse just until everything is combined.
8. Plate the rice and top with the roasted vegetables. Garnish with the lactofermented rutabaga, if desired.

Beautiful as well as delicious!

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