Wednesday, February 20, 2008

Raw Food Wednesday: Frittata, Mashed Cauliflower with Gravy, Borscht

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...

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