I decided to continue with the Japanese theme I had going since the other day.  For dinner last night I made parsnip rice and 2 vegetable side dishes.

The first dish was called “Horensou no Ohitashi”.  Horensou in Japanses means spinach and Ohitashi means soaking in.  Various leaf vegetables are simply boiled and seasoned with soy sauce and other ingredients depending on the household.  It’s a great side to be served in any Japanese-style meal.

Parsnip Rice

4 Parsnips

Preparation:  Peel parsnips.  Place in food processor with “S” blade attachment.  Process until it has a granular appearence.

Horensou no Ohitashi

1 lb Raw Spinach

1 1/2 cup Raw Mung Bean Sprouts

2 tbsp.  White Miso

4 tbsp.  Sake

1 tbsp.  Raw Agave

2 tsp lemon juice

2 tbsp. liquid aminos

2 tbsp. Raw Sesame Seeds

Preparation: In a large bowl combine Raw Agave, Lemon Juice, Liquid Aminos, Raw Sesame Seeds, White Miso, and Sake.  Whisk until well blended.  Add the mung beans and spinach making sure to coat the vegetables.  I usually let this sit for about 10 minutes -or- I put this in the Dehydrator for 2 hrs @ 110 degrees.

Spicy Broccoli & Cauliflower

1 small head broccoli

1 small head cauliflower

1 tbsp. Raw Agave

2 tbsp. Sesame Oil

2 tbsp. Liquid Aminos

3 tbsp. Rice Vinegar

2 tbsp. Red Pepper Flakes

Juice of Half a Lemon

Preparation: In a large bowl combine Sesame oil, Liquid Aminos, Rice Vinegar, Raw Agave and Red Pepper Flakes.  Cut Brocolli and Cauliflower into small bite size pieces.  Add to the bowl and allow to marinate for 10-15 minutes.  Place in Dehydrator for 2 hrs @ 110 degrees.

Both of these dishes were served over the parsnip rice.  Once the flavors fused together it was quite delightful on the palate!  Spicy + Sweet + Crunchy = RAWKIN DELICIOUSNESS! 🙂

Thanks for visting!