I saw a raw recipe online for a carrot and parsnip salad that looked delicious so I decided to give it a try. I had never tried raw parsnips before and to be honest, the salad was a bust! So there I was with a bag of parsnips, thinking, “what in the world am I going to do with all of these?” Of course they couldn’t go to waste, and so I was determined to put these root vegetables to use! I decided to put a spin on a classic raw “rice” sushi recipe, and needless to say, it hit the spot. It is easy to make, filling, and now one of my favorite raw recipes.
- 3 Parsnips chopped into big chunks
- 2 tablespoons Almond butter (you can make your own by throwing almonds into a food processor for 10 minutes)
- 1 tablespoon Raw coconut aminos
- 1 tablespoon Coconut oil
- 2 teaspoons Apple cider vinegar
- 2 Nori sheets (I used Maine Coast Sea Vegetables Noir, certified organic and not chewy like some nori sheets)
- 2 Carrots cut into thin strips
- 1/2 Avocado cut into thin strips
- 2 Red cabbage thinly sliced
1. Place parsnips in a food processor and process until it is broken up.
2. Add remaining ingredients, and then pulse until the mixture resembles a texture like rice. Be careful not to over process the mixture, doing so will leave it mushy instead of sticky.
3. Place nori sheet on a flexible cutting board if you don’t have a sushi roller. Take “rice” and flatten down on nori sheet. Make sure the whole sheet is thinly covered. Fill the bottom of the spread with a long strip of veggies. Roll upwards from the bottom of the sheet (the edge that has filling on it) upward tightly, and seal the end with a bit of water if necessary.
4. Repeat, using the remaining sheet. Cut all rolls into even bite size pieces, and serve.
The parsnip “rice” is so delicious it can be eaten as a side for an entree or be mixed with some vegetables as a salad. If you don’t like nori sheets, use lettuce or kale to make the wraps. Be creative in the kitchen and experiment with different vegetable fillings. Enjoy!