Macrobiotic Millet Cauliflower Mash With Shiitake Gravy
[Vegan, Gluten-Free]

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 saute 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. Simmer for 10 minutes. Then, add the dissolved kuzu and stir for 2-3 minutes before adding the shoyu. Simmer for a few more minutes before serving.