Cauliflower Miso Mash
This mash is thickened using psyllium powder (Whole Foods).
It has great flavor and is delicious on it's own too.
1 clove garlic
1 head cauliflower, chopped
2 tablespoons white miso
1/2 cup virgin olive oil
Juice of 1 lemon, about 2 tablespoons
1 1/2 teaspoon of psyllium powder
1 teaspoon poultry seasoning
Using a food processor, process garlic into small pieces. Add the cauliflower in small batches and process. Ad remaining ingredients and process until smooth. Serves four.
Cashew Sour Kream and Chives
1 cup cashews
Juice from 1 lemon, 2 tablespoons
Pinch of sea salt
1/4 cup water, as needed
2 tablespoons chives, chopped
Blend cashews, lemon juice, salt and just enough water to blend into a smooth kream. Put sour kream in a bowl and stir in chopped chives. This will keep in the fridge for up to four days and serves four.
Asparagus with Cheezy Sauce
1 bunch asparagus
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 cloves garlic
1 teaspoon sea salt
1 cup sunflower seeds
Juice of 1 lemon, 2 tablespoons
1 teaspoon tumeric
1/4 cup of water, as needed
To prepare asparagus, trim off the bottom inch of each stalk. Cut the thicker stalks in half. Toss in sea salt and olive oil, and set aside.
To make sauce, process garlic and salt until smooth. Add sunflowers seeds and process into a powder. Add lemon juice and tumeric and mix well. Gradually add just enough water for a creamy cheezy sauce texture.
To serve, place asparagus on four plates and drizzle Cheezy Sauce over each. This will keep in the fridge for two days and serves four.