Raw Bibimbap!

Wondering how on earth you would be able to make this classic Korean dish raw?! Here's how! It may not be served up sizzling away in a clay pot but it tastes mighty delicious! There are lots of different flavours in it and all of the different elements work really well together. In my non-vegan days I loved a big bowl of bibimbap with rice, meat and veggies, complete with an egg on top and some kimchi & chilli sauce on the side. This one includes all of those components... raw-ified! Plus, totally animal-friendly of course :)

Recipe

1 head of lettuce, chopped finely

1 cucumber, julienned

2 carrots, julienned

3 tbs Sauerkraut (I used a homemade raw one with beets, purple cabbage & ginger)

Cauliflower rice

1/2 cauliflower

1 stick celery, chopped

Mushroom meat

5 mushrooms

1/4 capsicum

1 pinky-sized piece spring onion

Tangy chilli tomato sauce

1 cup cherry tomatoes

1 pinky of spring onion

Handful coriander

1/2 tsp dried ground ginger 

1/4 tsp cayenne pepper

Avo egg

1/2 avocado 

1/2 tsp turmeric

1/2 tsp lime juice

- Put the lettuce into a large bowl, leaving a handful behind. 

- For the rice, process the cauliflower and celery until it reaches a very fine rice consistency. Layer on top of the lettuce, leaving a handful behind.

- For the mushroom meat, process the ingredients until they reach a fine consistency. Optional: dehydrate for around 1 hour.

- For the sauce, blend the ingredients on high for around 1 minute. 

- For the egg, make a 1cm slice in the avo half, lengthways and parallel to the first slice (so it looks like the one pictured!). Mash up the outer portion with a fork and add the turmeric & lime juice.

- Arrange the cucumber, carrot, mushroom meat and leftover handfuls of lettuce & cauli rice on top of the rice and lettuce in the bowl. Put the sauerkraut on top of everything in the centre. Put the avo slice on top & fill the hole with the mashed avocado. 

...And you have bibimbap!