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Broccoli in Hoisini Sauce with Parsnip Rice

It’s almost macaroni with broccoli and cheese. Almost. I’m going to take a step away from my usual deep-fried fatty italian goodness and head east on the map, to a little place I call Asia. Come with me on this green adventure as we find new tastes in the unfat! This recipe is probably the most in-depth, but seemingly simple I’ve thrown out there yet.

What you need:
5c (500g/1.2lb) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari

For the sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili
1/2cm cube of fresh ginger

For the parsnip rice
1.5 cups (275g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

Wow. Sounds like a lot, huh? Yeah. It is. It’s called math.

How you make it:
-Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.
-Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker. 

Sauce
Blend all ingredients in a high-speed blender.
Mix with dehydrated broccoli when ready to serve.
Serve with the parsnip rice

Rice
Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
Transfer to a bowl and stir in the chopped spring onions

Ring a gong and eat.