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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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A flavorful alternative to cooked stir fry. Ingredients:
one cup mung bean sprouts |
one quarter cup finely chopped leek or other onion |
one tomato sliced in thin slices |
one red or any color bell pepper cubed |
one bunch bok choy or lettuce cut into thin strips |
one eggplant thinly sliced and dipped in olive oil, both sides |
two portobello mushrooms thinly sliced and dipped in olive oil |
Directions:
1. Put each veggie out on a plate in the sun, under plastic wrap. You can optionally add a little olive oil and/or water to help all the veggies sunfry. Let sit for half an hour to an hour.
2. Mix together in a bowl and add a diced avocado.
3. Season with paprika or other spices, olive oil or lemon, and Celtic sea salt if desired
4. Serves 2 hungry raw vegans
5. - Adapted from Veggie Stir-Unfry in our eBook, - 7 Days Raw.
6. In Joy!
7. Jinjee
8.
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