Raw Parsnip Risotto with Mushrooms

Parsnip Rice


2 Parsnips, peeled and roughly chopped

1 Tbsp White miso paste

1 Tbsp Pine nuts

1 Tbsp Black sesame seeds

1/2 Tbsp Raw coconut amino

1 Tsp Hemp seed oil

1 Tsp Apple cider vinegar

Pepper to taste


Put parsnip pieces into food processor and pulse a few times until coarsely ground. Add rest of the ingredients and pulse until the mixture takes on a rice-like texture.



1/2 Cup Shiitake mushrooms – fresh (thinly sliced), or dried (soaked for 8 hours)

1.5 Cups Yellow zucchini (cubed)

1 Tbsp Lemon juice (fresh)

1/2 Cup White onion (diced)

2 Cloves Garlic

1.5 Tbsp White miso paste

2 Tbsp Water

1/2 Tbsp Tahini

1/2 Tsp Coconut nectar

1/2 Tsp Salt


Combine all of the sauce ingredients (except for mushrooms) into a blender and blend until smooth. It should be thick and creamy! Add mushrooms to sauce and stir into parsnip rice. Serve on a bed of mixed greens.