Whew, halfway through the week! But I’m still playing catchup on all the chores I did not get to over the busy weekend. Although a bit chilly, the weather was sunny and clear today, perfect for eating outside. I had lunch at Whole Foods again and enjoyed my salad in the beautiful sunshine.
I was in a bean mood and added garbanzo and kidney beans and tried original flavored Parma on top again to confirm my feelings on it. Again, it wasn’t bad, but it essentially tasted like mildly seasoned nutritional yeast and very dry. So, still not something that’s going on my shopping list. Also, I got a very mild case of heartburn later in the afternoon – perhaps too many beans or too much Parma? Typically beans do not have that effect on me. Oh well, at least I didn’t have the other problem! ;-)
After a stressful day, it’s odd that experimenting in the kitchen is a relaxing outlet for me, but I got experimenting perfecting the Creamy Cauliflower Mash for dinner and it’s finally ready for posting!
The Raw Project
Creamy Cauliflower Mash
- 1 cauliflower head, roughly chopped
- 1 zucchini, peeled and roughly chopped
- 1 cup cashews
- 1 tbsp. rosemary
- 2 tbsp. olive oil
- 4 tbsp. lemon juice
- 3 tbsp. nutritional yeast
- 1/2 tsp. pink salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. turmeric
- 1/4 cup water, or as needed
- 10 sprigs of chives, finely chopped
Put small batch of cauliflower into a food processor fitted with S blade and process until finely chopped, slowly add rest of cauliflower and continue processing into a mash. Set aside in large bowl, place in dehydrator to start warming if desired.
Blend zucchini, cashews, rosemary, olive oil, lemon juice, nutritional yeast, pink salt, cayenne pepper, turmeric and water in blender to a smooth, creamy texture. Pour mixture into bowl with cauliflower mash, add chopped chives and thoroughly mix. Warm in a dehydrator for 20-30 minutes if desired and enjoy. Makes 4 servings.
This is one of my new favorites! It’s very rich, creamy, flavorful and filling. It’s almost like cheddar mashed potatoes, but with more kick. I processed the cauliflower down to a fine mash minimizing chunks, to the texture was very smooth and rich. My husband had the idea to mash the mixture into cakes and fry like crab cakes – which would probably be good for non-raw vegans. :-) It’s very simple coming together in about 15-20 minutes.