Thanksgiving Raw Mashed “Taters” and Gravy

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.

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