Blog / parsnips

my dinner tonight - DEELICIOUS!

I think dinner has always been my most favoritist of meals. I tried out a recipe tonight and put it together with other stuff I had. Delicious dinner. YUM YUM YUM. Here goes: First had marinated mushrooms, red bell peppers, onions. This is the marinade (also made a dressing for the kids salads tonight. They don't care too much for the mushrooms just yet.) Marinade/Dressing * 1/4 cup olive oil * 1/4 cup lemon juice * 1/4 cup Nama Shoyu * 1/4 cup agave * 1 tsp garlic powder * 1 tsp Italian seasoning * 1/2 tsp cumin * pinch of Himalayan salt Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight. +++++++++++ Then I made a lovely little recipe I found here: 470_img_2193.JPG Read on for the recipe… Tomato & Macadamia Mozzarella Linguine Linguine 500g carrots (about 4 medium carrots, peeled 500g parsnip (about 4 medium parsnips, peeled 1/2T salt 15 large basil leaves, chiffonade 2T Italian seasoning 2c baby plum tomatoes, cut into small sections Macadamia Mozzarella 1/2c macadamias 1/2c cashews 1T Nama Shoyu 2t lemon juice 1/4c water 1T nutritional yeast Red Pepper Sauce 1/2c pine nuts 1 red pepper 1/2T lemon juice 1T Nama Shoyu 1T agave Method
  1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing). Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
  4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese). Again, you may need to add water to get a ’sauce’ consistency.
  5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.
  6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
  7. Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.
So I served it as follows: A big plate of greens with a bit of rice. Then some marinated veggies and a bit of the parsnip and carrot linguine. Boy oh boy did this make for a delicious meal.
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Raw Thanksgiving Recipes - Parsnip-Pine Nut Whip

Parsnip-Pine Nut Whip This is SOOOOOO yummy. I love this even more than the raw mashed "potatoes" that can be found everywhere. * 2 cups parsnip, washed and cubed * 1/2 cup pine nuts * 1 1/2 cups water * 1/3 cup lemon juice * 2 cloves garlic, minced * 1 teaspoon celtic sea salt * 1 teaspoon olive oil Blend all ingredients until creamy. Serve with a drizzle of flax oil or make a simple gravy, such as: 1/2 cup chickpea miso and 1/2 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms. OR just eat as is. It's delicious and very creamy.
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