I’m so happy that you guys are as excited about my green juice with avocado as I am! What a delightful summer snack.
I was also grateful that everyone is so understanding about time constraints and the fact that it’s tough for me to churn out a lot of stellar recipes right now. Ironically, in my short lunch break at home yesterday (I typically leave my morning class, go home for an hour or two, and return to the library), I created a parsnip rice dish that was as delicious as it was quick and easy to prepare. So I have some blog-worthy food for you today in spite of myself!
I think I’ve decided that parsnip rice is my favorite of all veggie “rice” dishes. I really love jicama, but jicama rice can be a little watery (unless you dehydrate it, which is what Sarma does in her remarkable sushi rolls at One Lucky Duck!). Cauliflower rice is great, but it’s slightly bland, so it’s important to use it as a base in fairly flavorful dishes (my chard wraps with are a great example—lots of cumin and cinnamon!). Parsnip rice also stands up well to flavoring with herbs and spices, but it has a distinctive flavor of its own (far more mild than you’d expect), and the texture is just right. I never expected to enjoy parsnips raw, but the first time I made my raw parsnip sushi, I was hooked.
This recipe is brightened up with green peas and fresh summer basil (starting to appear at farmer’s markets!), along with a squeeze of lemon. For variety of taste, as well as a protein and healthy fat boost, I’ve thrown in some hemp seeds and oil. I think pumpkin seeds, sunflower seeds, and cashews could all be good here. Nutritional yeast would also be a nice addition, although I use nooch so often that I think I need to train myself to adopt some variety No matter what, it’s hard to mess this recipe up. And, aside from the cleaning involved (food processor, that is), it’s incredibly fast and easy to make: I was done in about 10 minutes. Seriously.
Parsnip Rice with Spring Peas, Hemp Seeds, and Basil (high raw, vegan, gluten and soy free)
Serves 2 generously
1 heaping cup fresh green peas (frozen is also fine)
1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
1/4 tsp sea salt
Dash of black pepper
1 tbsp hemp oil (your favorite high quality oil is fine here: flax, sacha inchi, avocado, olive…)
Juice of 1/2 lemon
Small handful (about 1/4 cup) chopped fresh basil
1. Bring a small pot of water to a boil. Blanch the peas until bright green and tender. Submerge in ice water to stop cooking and preserve color; drain and set aside.
2. Place parsnips, hemp seeds, sea salt, and pepper in a food processor. Process till the mixture is finely chopped, and resembles rice.
3. Turn parsnip mixture into a bowl, and toss with the peas, hemp oil, lemon, and basil. Done!
5 healthy ideas for how to serve this dish:
1. Stuff it into romaine, chard, or collard leaves, and top with chickpeas or black beans for easy vegetable tacos.
2. Spread it onto nori sheets, top with some fresh, julienned vegetables, and roll up into sushi.
3. Serve it atop a nutrient dense salad.
4. Bake a marinated portobello mushroom cap, and stuff it with the parsnip rice as a part of your dinner.
5. Eat plain, along with a salad—add a generous helping of legumes to the salad to make the meal well rounded.
So just as I was stressing out badly about the lack of time in which to make food, I stumbled on a recipe that was both blog-worthy and easy enough to make on a busy school day. Phew. I guess I should take my own advice sometimes, and remember that vegan and raw food can be fast food, too.
I hope you all enjoy this delightful parsnip recipe! And I’ll catch you back here tomorrow.