Macrobiotic Millet Cauliflower Mash With Shiitake Gravy

Millet with cauliflower, a classic macrobiotic dish, cooks up soft and creamy and even tastes like mashed potatoes. The Shiitake gravy makes it especially tasty.

MACROBIOTIC MILLET CAULIFLOWER MASH WITH SHIITAKE GRAVY [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MASH:

• 2 cups thinly sliced cauliflower
• 1 cup millet, washed and soaked with 4 cups water overnight, reserve soaking water
• A pinch of sea salt
• 1 tablespoon tahini (optional)
• 1/4 cup soy milk or other non-dairy milk (optional)
• Shiitake gravy (recipe below)
• Parsley, for garnish

FOR THE SHIITAKE GRAVY:

• 3–4 dried Shiitake mushrooms, soaked with 2 cups water for 1/2–1 hour
• 1–2 teaspoons sesame oil
• 1/2 medium onion, diced
• A pinch of sea salt
• 1 teaspoon minced ginger
• 1 tablespoon shoyu, or to taste
• 1 1/2 tablespoons kuzu, dissolved in 2 tablespoons cold water (see notes)
• Minced parsley, for garnish

PREPARATION

TO MAKE THE MASH:

1. In a saucepan, layer in the cauliflower first, then add the millet with its soaking water. Bring to a boil over a medium flame and add a pinch of sea salt. Cover, place a flame deflector underneath the pot, and simmer for 30–40 minutes until millet becomes soft and creamy.
2. Remove from flame and mash the millet and cauliflower with a potato masher until the texture becomes smooth.
3. In a small bowl, mix tahini with soy milk. Add to the cauliflower-millet mixture. Continue to mix well until the texture becomes like mashed potatoes.
4. Serve with Shiitake gravy and parsley for garnish.

TO MAKE THE SHIITAKE GRAVY:

1. Slice soaked shiitake mushrooms thinly and set aside. Reserve soaking water.
2. In a saucepan, heat sesame oil and saut. onion with sea salt for 3–4 minutes, until translucent.
3. Add Shiitake soaking water, ginger, and shiitake mushrooms, and bring back to a boil. Cover, reduce flame to low, and simmer for 10 minutes.

http://www.onegreenplanet.org/vegan-recipe/macrobiotic-millet-cauliflower-mash-with-shiitake-gravy/