Parsnip-Pine Nut Whip (or Better than Mashed Potatoes) [from goneraw.com]
Serves 6 to 8
I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing. Thanks to chef Bruce Horowitz who created this delight. Shown with the chickpea/miso gravy and pepper.
2 cups parsnip, washed and cubed
½ cup pine nuts
1½ cups water
⅓ cup lemon juice
2 cloves garlic, minced - or more to taste
1 teaspoon sea salt, or to taste
1 teaspoon olive oil
Blend all ingredients until creamy.
Serve with a drizzle of flax oil or a simple gravy, such as: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.
Mushroom Gravy (also from goneraw.com)
This is an easy savory gravy that would go well with the Parsnip Whip and Mashed Cauliflower, among others. The recipe was adapted by Denise Thomas from a mushroom soup recipe created by the Raw Gourmet.
2 portabello mushrooms (about 1.5 cups)
1 tablespoon Nama Shoyu
1 pinch salt
½ cup water
¼ cup almond butter
Blend in a blender and serve.