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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

175

Serves

6

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.

Notes

Kuzu is a thickening agent derived from a root. Like cornstarch and arrowroot, it can be used to thicken sauces. From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).

Nutritional Information

Per Serving: Calories: 175 | Carbs: 31 g | Fat: 4 g | Protein: 6 g | Sodium: 21 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness

See My Recipes

Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food, environment, activities, and attitude can have on your physical and emotional health. Drawing upon traditional and contemporary cuisines from around the globe, The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness shows you how to prepare delicious, satisfying meals that nourish your body and mind.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.