Putting together raw dishes can be fun! Even though this one looks and smells amazing, it isn't all that complicated. These are the steps I took to make my lunch today - a Sweet n' Sour Platter over Veggie Rice (and the recipe will definitely be included in the My Daily Eats e-book).
Veggie rice is made in a food processor by simply placing chopped root vegetables in the food processor, adding seasonings, and processing lightly just until it resembles rice (overprocessing will make it wet and mushy).
Experiment with as many different kinds of root vegetables that you can find. Butternut squash, cauliflower, daikon radish, parsnips and carrots are but a few of what is available.
Luckily I had a partial casserole of marinated veggies all ready in the fridge. But normally I make up a casserole of mixed veggies once a week, add a simple marinade, and dehydrate for a few hours. Using an 8" square glass casserole provides me with a few meals - or 1-2 meals for a family!
A marinade can be as simple or complicated as you want it to be - some people just use olive oil and salt, others use more ingredients - here's your chance to let those creative juices flow!
ADDING THE SAUCE
There was leftover Sweet n' Sour Sauce from yesterday's meal, so all I had to do was mix spoonfuls of the sauce into the marinated veggies. If you have a favourite sauce, this is the place to use it.
Ensuring all the veggies have a good coating makes for a really tasty dish.
COMPLETING THE DISH
Finally the veggie rice was spooned in the centre of a lovely plate (beautiful presentation seems to amplify taste). The sauce coated veggies were ladled over top of the rice, and I made sure to leave some rice showing around the sides of the plate.
For the final touch, I drizzled spoonfuls of the sauce over the platter of rice and veggies and served the dish with chopsticks. Taking a moment to appreciate this feast for the senses somehow made it all the sweeter!