Cavolo Nero and Mushroom Stir Fry with Marinaded Beetroot, Parsnip, Carrot and Zucchini Rice came about because I wanted to create a quick and easy stir fry that retained raw elements too. Here I lightly stir fry the cavolo nero with mushroom and then switch off the heat and allow the sauce to marinade with the parsnip, carrot and zucchini to create this lush light dish. This dish got me through a day of talks, going from one event to another and meeting up with a friend, Alan Martin for drinks.
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Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
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