Thursday, February 16, 2012

Mash n' Mush

For lunch today (challenge no. 20) I made Rosemary Mashed Cauliflower and Marinated Mushrooms. I'm calling it Mash n' Mush. The recipe comes from Rawmazing. I've been itching to try mashed cauliflower for a while as a substitute for mashed potatoes, and this version turned out excellent. Next time I might try it with cashews (creating a cashew cream and then adding the cauliflower) instead of pine nuts and see what happens. I also want to try a version that incorporates garlic.


3 large portobello mushrooms, sliced 1/3" thick
1/3 cup olive oil
1/3 cup nama shoyu (I just used soy sauce)
1 tbsp agave (I used Stevia)

Mix marinade ingredients, pour over mushrooms, and marinate for at least 4 hours. I marinated mine overnight in the fridge. If you can, stir them occasionally.

1 large head of cauliflower
Olive oil
1/3 cup pine nuts
1 tbsp rosemary (chopped)

Cut florets from the cauliflower and thinly slice. Place slices in a bowl, sprinkle with olive oil, salt and pepper, and toss. Place cauliflower in one layer on a dehydrator sheet and dehydrate for 2 hours at 116 degrees. If you don't have a dehydrator or don't give a crap about eating raw, you can roast them in the oven until soft.

Once done dehydrating, place cauliflower in a food processor along with the pine nuts, about a tablespoon of olive oil, and enough water to give it the right consistency. Puree until smooth. Add the rosemary and blend. Salt and pepper to taste.

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