Thursday, November 27, 2008


I thought I might post some of the things we plan to make today. I'll update as we flesh out the menu.

Here is the first one I'm excited about - creamy mashed potatoes with jicama, rosemary, and garlic. I plan to serve these with a portabello mushroom gravy (made with garlic, soy sauce, and tahini; sweetened with a bit of red pepper).

Rosemary-Garlic Mashed Potatoes

Serves 4-6

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.

Place in high-speed blend with the rest of the ingredients.

Blend till combined. Serve immediately or warm up in dehydrator before serving.

(taken from the Sunny Raw Kitchen.)

Portobello Gravy

We've whipped up the gravy already:

2 large portobellos
1 red pepper
1/4 c almond butter
[a bit less than] 1/4 c soy sauce
2 cloves garlic

blend, adding water as needed. this gravy has a wonderful flavor.

Butternut squash cookies

1 butternut squash
1 orange
2 apples
1.5 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
1 tsp sea salt
1/3 c honey
1 1/4 c raisins

Peel and chop 1 butternut squash. Add this to the food processor in small amounts at a time with the orange and apples. Process, adding enough liquid for it to run. Add the spices, salt, and honey. Add the raisins for just a second towards the end.

Scoop onto dehydrator trays, and dehydrate to desired consistency.

Enjoy :)

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