DebB
10-01-2010, 10:21 PM
I saw Chef Tina Jo's videos on these last week and couldn't wait to make them. I made them tonight and they ARE very good! This would completely take care of any taters & gravy cravings I have.
Don't be intimidated by the Irish Moss. Here's a link (http://www.wifglobal.com/seamoss_1.htm)I found on Rawfully Tempting (http://www.rawfullytempting.com/2010/08/irish-moss-paste.html)(great article in this link for how to prepare Irish Moss) for I.M. that's so much less expensive than buying it from Raw Food World (http://www.therawfoodworld.com/index.php?main_page=product_info&cPath=0&products_id=1002386)(where I ordered mine).
I had my IM in the spare fridge for months and I finally thought I'd better toss it in the freezer and it works beautifully even frozen.
Here is the video link to the Notatoes (http://www.youtube.com/watch?v=SU6EvvF3q6Q) and Mushroom Gravy.
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Garlic and Chive Mashed No-tatoes - chef tina jo
These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!
Recipe: (Deb's notes are blue colored)
2 1/4 cups celery root, peeled and chopped
3/4 cup cashews
1 Tbs white miso paste (I used yellow and it was fine)
1 tsp onion powder
2 tsp nutritional yeast
1 1/4 tsp Himalayan pink salt (next time I'd use less - bit salty)
1/2 cup Irish moss paste
3/4 cup water (add more if necessary for creamy texture)
1 Tbs garlic, minced
1/4 tsp white pepper
1 Tbs chives, minced
Procedure:
Add all ingredients (except chives) into blender and blend on high until creamy and warm.
Blend chives in by hand, then serve.
These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.
(I didn't have chives so I left those out). I also added a bit more water as I felt I needed it to get it all moving in the blender. Next time I'll work with it and try not to add more water because mine were a tad runny because of that.
Servings: 8
Yield: 4 cups
http://cheftinajo.com/recipes/2010/09/garlic-and-chive-mashed
Irish Moss Paste - I posted to her video above asking her how to make the paste:
Irish moss paste is very simple and you will wind up using it in a ton of different recipes:
8 oz soaked Irish moss seaweed
1 1/2 cups water
Rinse Irish moss in fresh water several times to remove the "fishy" smell. Remove any and all foreign matter. Soak the moss for 6-8 hours in the water, store in fridge. Rinse again and drain. Blend the Irish moss in 1 1/2 cups water until smooth. Store in fridge up to 2 wks in sealed jar.
Deb's note - I didn't weigh out the irish moss, I simply removed what I thought would be enough and soaked it in the fridge and proceeded.
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Gourmet Blend Gravy - chef tina jo
Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!
1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast
Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)
Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!
Leftovers can be placed in a glass air tight container for up to 5 days.
Deb's note - I found these mushrooms at Costco on the shelves above the bags of potatoes and onions. The large container is $16.00.
Don't be intimidated by the Irish Moss. Here's a link (http://www.wifglobal.com/seamoss_1.htm)I found on Rawfully Tempting (http://www.rawfullytempting.com/2010/08/irish-moss-paste.html)(great article in this link for how to prepare Irish Moss) for I.M. that's so much less expensive than buying it from Raw Food World (http://www.therawfoodworld.com/index.php?main_page=product_info&cPath=0&products_id=1002386)(where I ordered mine).
I had my IM in the spare fridge for months and I finally thought I'd better toss it in the freezer and it works beautifully even frozen.
Here is the video link to the Notatoes (http://www.youtube.com/watch?v=SU6EvvF3q6Q) and Mushroom Gravy.
--------------------------------------------------------
Garlic and Chive Mashed No-tatoes - chef tina jo
These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!
Recipe: (Deb's notes are blue colored)
2 1/4 cups celery root, peeled and chopped
3/4 cup cashews
1 Tbs white miso paste (I used yellow and it was fine)
1 tsp onion powder
2 tsp nutritional yeast
1 1/4 tsp Himalayan pink salt (next time I'd use less - bit salty)
1/2 cup Irish moss paste
3/4 cup water (add more if necessary for creamy texture)
1 Tbs garlic, minced
1/4 tsp white pepper
1 Tbs chives, minced
Procedure:
Add all ingredients (except chives) into blender and blend on high until creamy and warm.
Blend chives in by hand, then serve.
These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.
(I didn't have chives so I left those out). I also added a bit more water as I felt I needed it to get it all moving in the blender. Next time I'll work with it and try not to add more water because mine were a tad runny because of that.
Servings: 8
Yield: 4 cups
http://cheftinajo.com/recipes/2010/09/garlic-and-chive-mashed
Irish Moss Paste - I posted to her video above asking her how to make the paste:
Irish moss paste is very simple and you will wind up using it in a ton of different recipes:
8 oz soaked Irish moss seaweed
1 1/2 cups water
Rinse Irish moss in fresh water several times to remove the "fishy" smell. Remove any and all foreign matter. Soak the moss for 6-8 hours in the water, store in fridge. Rinse again and drain. Blend the Irish moss in 1 1/2 cups water until smooth. Store in fridge up to 2 wks in sealed jar.
Deb's note - I didn't weigh out the irish moss, I simply removed what I thought would be enough and soaked it in the fridge and proceeded.
---------------------------------------------------
Gourmet Blend Gravy - chef tina jo
Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!
1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast
Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)
Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!
Leftovers can be placed in a glass air tight container for up to 5 days.
Deb's note - I found these mushrooms at Costco on the shelves above the bags of potatoes and onions. The large container is $16.00.