Who said you can't eat potatoes on a raw food diet? Well, most raw foodists do! However, there are substitutes that can come close to the taste and texture of the amazing mashed potato that are worth a try.
The cooked version of mashed cauliflower as a replacement for mashed potatoes has been around for a while. This is a raw version. By keeping it raw, you are retaining all of the precious nutrients of the cruciferous cauliflower while mimicking the creamy texture of the mashed potato. This is a must try.
If you are a raw foodist or if you are simply staying away from spuds, try this delicious faux mashed potato recipe. You may just find it a suitable replacement!
Mashed "Potatoes"
Ingredients:
2 cups of chopped cauliflower
1 cup cashews, soaked for at least one hour
1/2 cup water
1/2 cup chopped chives, set aside 1 tablespoon to use as a garnish
1 clove of garlic, minced
one half lemon - juice
2 tablespoons Himalayan sea salt
2 cups of chopped cauliflower
1 cup cashews, soaked for at least one hour
1/2 cup water
1/2 cup chopped chives, set aside 1 tablespoon to use as a garnish
1 clove of garlic, minced
one half lemon - juice
2 tablespoons Himalayan sea salt
Method:
In a powerful blender, blend the cashews and cauliflower. Add the lemon juice and water 1 tablespoon at a time. Stop adding when you reach the desired consistency. When it is whipped together, remove from the blender and move to a large bowl. Fold in the garlic, chives and sea salt - blend well. Garnish with 1 tablespoon of chives.
In a powerful blender, blend the cashews and cauliflower. Add the lemon juice and water 1 tablespoon at a time. Stop adding when you reach the desired consistency. When it is whipped together, remove from the blender and move to a large bowl. Fold in the garlic, chives and sea salt - blend well. Garnish with 1 tablespoon of chives.
For those of you who want the real thing but are vegan, here is a delicious, nutritious recipe for vegan mashed potatoes.
Vegan Mashed Potatoes
Ingredients:
5 large potatoes - whatever variety you prefer
2 to 3 tbsp. vegan "butter"
Black pepper to taste
1 vegetable bouillon
1/4 to 1/2 cup potato water after cooking
5 large potatoes - whatever variety you prefer
2 to 3 tbsp. vegan "butter"
Black pepper to taste
1 vegetable bouillon
1/4 to 1/2 cup potato water after cooking
Method:
Peel the potatoes and cut them into quarters. Place them in a large saucepan filled with enough water to cover. Add the vegetable bouillon to the water. Boil the potatoes in the water until they are soft when poked with a fork. Cooking time is typically 20 to 30 minutes.
Peel the potatoes and cut them into quarters. Place them in a large saucepan filled with enough water to cover. Add the vegetable bouillon to the water. Boil the potatoes in the water until they are soft when poked with a fork. Cooking time is typically 20 to 30 minutes.
Drain the potatoes saving 1/4 to 1/2 cup of the cooking water. Place the potatoes in a mixing bowl and beat them for 2 minutes on a low setting.
Add the potato water and Ghee. Beat the potatoes on a high setting for another 4 minutes. Taste the potatoes and add more water or Ghee, if needed in order to reach the desired consistency. Beat again if you make further additions. Add black pepper to taste. Stir with a spoon and serve.
Article Source: http://EzineArticles.com/?expert=Meadow_Summers
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