Light, creamy, satisfying 🙂
In my quest to create a dish that was “Thanksgiving-y”, raw and delicious, this delightful pair was birthed. What I love is that both are nut-free, VERY easy to make, and don’t really taste like a wannabe, meaning the texture and flavor was very authentic. If you are searching for a little something live and lovely to add to your Thanksgiving (or any) menu, these are a hit! The gravy works with many of the traditional Thanksgiving dishes too. 🙂
Raw Mashed “Taters”
- 1 small-ish cauliflower, chopped
- 2.5 cups chopped parsnips (no need to peel if they are organic)
- 1/3 cup cold-pressed olive oil
- 2 tablespoons unpasteurized white miso paste
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, or to taste
- 1 tsp. onion powder, optional
- fresh chopped fresh dill for garnish
Put all the ingredients into a food processor and process until you reach the desired texture. I processed them for a while for a really smooth, creamy texture.
Raw Rosemary Gravy
I used fresh rosemary in this gravy, but you can use sage, thyme or tarragon.
- 1/3 cup extra virgin olive oil
- 3/4 cup mushrooms,
- 1/3 cup water
- 1 1/2 teaspoons raw apple cider vinegar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sea salt
- optional: 2 tbsp. fresh rosemary leaves or 1 tbsp. fresh thyme, sage or tarragon leaves
Blend all the ingredients in a high-powered blender (I like the Vita-Mix), until smooth and creamy. You can garnish with additional fresh herb leaves and/or chopped mushrooms.
