Marinated Mushrooms and Mashed Rosemary Cauliflower by Susan Powers
Difficulty 5 minutes Serves 4
This entree is a very filling and nutritious vegan meal. The flavors of the marinated mushrooms are reminiscent of meat and the creamy cauliflower mash is delicious.
3 Large Portobello Mushrooms, Sliced 1/3ʺ″ thick
1/3 C Olive Oil
1/3 C Nama Shoyu
1 T Agave
1 Large Head Cauliflower
1/3 C Pine Nuts
1 t. Rosemary (coarsely chopped)
1 T Olive Oil
2 T Filtered Water
Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours.
Cut all florets off of the main stem. Thinly slice.
Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss.
Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower.
Dehydrate at 116 for 2 hours.
Place in food processor along with pine nuts, oil and water. Process until pureed.
Add rosemary and blend. Salt and pepper to taste.