Raw 'Paella' - cooking recipe

Ingredients

Saffron Dressing
1 pinch saffron
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon agave syrup or 1 teaspoon honey
1 dash sea salt
Marinated Mushrooms
1/2 cup oysters (I use shitake) or 1/2 cup other mushroom (I use shitake)
1/2 cup water
1/4 cup rice wine vinegar (apple cider would work too)
2 tablespoons nama shoyu or 2 tablespoons soy sauce
1 tablespoon dulse flakes
1 teaspoon paprika
Paella Rice
1 1/2 cups turnips, chopped
1/3 cup pine nuts
1/4 cup bell pepper
2 tablespoons onions
1 teaspoon garlic
2 small tomatoes, chopped
1/2 cup fresh peas
1/4 cup parsley
1/4 cup sun-dried tomato, soaked well chopped

Preparation

For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
While the saffron is soaking, marinate the the mushrooms.
Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
Stir in tomatoes, peas, parsley and saffron dressing.
Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.