Raw Food Wednesday 2/20
Mashed Cauliflower with Gravy
(adapted from Juliano's "Raw")
(beet, carrot, orange juice with dill)
This meal is for those of you who think that "round" is funny... ;)
The frittata was a riff on Isa's brunch book test recipe from the other day -- next time we'll double the collard greens, but the flavor profile was spot on -- the collards were lightly dehydrated for about an hour with a combo of olive oil, nama shoyu, shallots, garlic, fresh ground mustard seed, herbes de provence, black pepper then combined with the cashew cheese. Then they were formed using a ring mold, and dehydrated for about 8 hours at 105F.
For the mashed cauliflower, it was a nice combination of a small cauliflower which was not watery at all. Binding it with the cashews (plus lemon juice, salt and pepper) made for a great consistency and mouthfeel.
We used a ice cream scoop for the shape...