As I mentioned last week, tho we are sweltering in many areas of North America, my Dear Readers in Australia and other places are experiencing winter. These recipes are for you, my friends, Raw Food is a World Wide interest….so, warm up with this tasty warmed gravy over your faux mash..

Faux Mashed Potatoes

This recipe is adapted from my popular book

“Raw Food Celebrations”

Yield 8-10 Servings

• 1 1/2 cups raw cashews, soaked 20 minutes
• 1 medium cauliflower, chopped (about 6 cups)
• 1/2 cup fresh lemon or celery juice
• 2 Tablespoons EVOO* or flaxseed oil
• 1/2 teaspoon sea salt
• *extra virgin olive oil

Drain and rinse cashews. Place in blender along with the cauliflower, half the lemon juice, oil and salt. Blend until completely smooth, adding a small amount of additional juice as needed to facilitate the blender.

Variation: Replace half of the cauliflour with 3 cups of chopped parsnips.

Note: if you don’t have a heavy duty blender like the K-Tec or Vitamix, you can make this recipe in a food processor with the S blade. Although it will taste delicious, it just won’t be as smooth and creamy.

And now…the gravy…

This is a simple recipe, it is almost exactly like my famous mushroom soup.

This recipe tastes lovely gently heated in a pot on top of the the stove…stand there, please, stirring, and test with your finger til very warm….it heats up fast.

(and please no warming of food in a dehydrator…that just invites mold etc due to the slow process…bad info from well-meaning people)

Mushroom Gravy

Adapted from Raw Food Celebrations

Yield: 6-8 servings

• 2 1/2 cups quartered Crimini mushrooms
• 1/2 cup water
• 1/4 cup raw almond butter
• 1 Tablespoon minced onion
• 2 teaspoons nama shoyu, or Tamari, or sea salt to taste
• Pinch of sea salt

Blend until smooth. Use about 2 Tablespoons of gravy for each serving of Faux Mashed Potatoes.

Wishing You the Best of Health,

Nomi Shannon, The Raw Gourmet