Wednesday, 17 August 2011 22:52

Raw Vegetable "Fried Rice"

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I love the challenge of making creative meals with limited ingredients, especially when they're extra healthy. This recipe was adapted from Cafe Gratitude's "Raw Veggie Rice", which is a raw dish I've never made before, nor is it common in raw recipe books. I added a little oil and salt to it, but those could easily be left out. The taste is savory and refreshing - a cross between rice and a salad.

It's gluten-free, soy-free, sugar-free, anti-candida friendly, and can be made oil-free and salt-free.


  • Celery root - 1/2 of one or 5 oz (off-white bulb shape, found in natural markets)
  • Walnuts* - 1/8 cup
  • Cashews* - sprinkle
  • Garlic - 1/4 clove
  • Pepper - 1 tsp
  • Optional: Salt - 1/2 tsp
  • Coconut Aminos - 1/2 tbsp (nama shoyu or tamari can also be used if you're ok with soy)
  • Optional: Olive Oil - 1/2 tbsp
  • Broccoli - 1/2 head, chopped
  • Optional: other veggies like fresh peas, carrot, and pepper
  • Sesame Seeds - sprinkle
*Cafe Gratitude's book calls for pine nuts instead, but I didn't have any.
  1. Wash, peel, and grate the celery root. You can cut it into smaller, rice-size pieces if you'd like, but it won't change the taste or texture much.
  2. Lightly process walnuts and cashews (or pine nuts) with garlic, just until ground
  3. Mix celery root with nuts and garlic
  4. Sprinkle on pepper (and salt if using)
  5. Pour on Coconut Aminos (or nama shoyu or tamari) and oil if using, and mix well
  6. Mix in broccoli and/or other veggies
  7. Top with sesame seeds
  8. Enjoy!
Read 7803 times Last modified on Sunday, 13 May 2012 02:32