Risotto- My Raw, Vegan, Gluten- and Grain-Free Version
Cauliflower is once again the staple in this rich and creamy healthy alternative to one of my favorite dishes.
I have experimented with cauliflower-based pizza crusts, dehydrated cauliflower popcorn, garlic mashed non-potatoes and wheat-free tabouli This fiberful and nutrient-rich cruciferous vegetable offers tremendous versatility along with great taste and nutrition.
And when I am in the mood for cooked food I also adore it roasted with garlic in coconut oil and sprinkled with nutritional yeast and umeboshi plum vinegar and served over a bed of raw greens. Or, the uber-tasty Carmelized Cauliflower with Tahini Sauce.
Great Vegan Source of Vitamin D
Porcini mushrooms are one of the few vegan sources of Vitamin D. They also contain Vitamins A & C and calcium. Porcinis are also fat and cholesterol-free.
The “cream” sauce is made from Brazil Nuts and delicious macadamia nuts – boasting selenium and mono-unsaturated fats.
I served this dish with another great cruciferous veggie – broccoli – which as been tempered, Raw Fusion style; This involves peeling off the top fibrous layer, which makes the broccoli so much more delicious and digestible. Then pour very hot or boiling water over the broccoli for about 1 minute. The vegetable still remains essentially raw but this enhances both color and flavor.
Porcini Mushroom and Peas Creamy Raw Risotto
1 medium to large head of cauliflower
1/2 cup macadamia nuts
1/2 cup Brazil nuts
1/4 cup of dried porcini mushrooms
1 cup filtered water
1 garlic clove
a few threads of saffron (optional) or fresh or dried herbs of your choice
1/4 cup frozen or fresh green peas
1 lemon juiced
4 TB. nutritional yeast (plus some extra for sprinkling over the top)
Sea salt, to taste
Optional: add 1-2 probiotic capsules
Prep: Soak macadamia and Brazil nuts in filtered water for at least 6 hours (you can soak them overnight but make sure to drain and rinse)
Soak porcini mushrooms in 1/4 cup filtered water for at least 30 minutes. Cut the porcini into smaller pieces once they become soft.
Directions: Wash the cauliflower and cut into manageable pieces. Pat dry and then put into a food processor with the “S” blade, pulsing until you have a rice-like consistency. Pour into a baking dish (the one below is a covered ceramic one.) Retain the soaking water from the porcinis for the sauce (see below) but distribute the pieces of mushroom throughout the cauliflower “rice”.
Making the Sauce:
In the blender add the 1 cup of water, the soaking water from the porcini mushrooms, macadamias, Brazil nuts, garlic clove and lemon juice and blend well until the mixture is smooth. Add 1 teaspoon of sea salt and taste, adding more according to your preference. Pour over the mixture, blending it throughout. You can toss in herbs or saffron threads at this point.
Place dish in dehydrator (you can try making this in a very low temperature oven, but keep it covered and check it for overheating or dryness) uncovered at 145 degrees for the first hour. Then add the frozen peas, tossing throughout. Cover and lower temperature to 110 degrees for 3 more hours.
Garnish with grated lemon peel or cold-pressed olive oil. Add nutritional yeast for a cheesier-flavor. Serve with your favorite green vegetable (see my tips for tempering broccoli above) and a luscious salad!