Featured Foodie: Ani Phyo

March 23, 2011

in guest blogger, vegan

Ani Phyo is the author of “Ani’s Raw Food Essentials“, “Ani’s Raw Food Desserts“, and “Ani’s Raw Food Kitchen” (awarded “Best Vegetarian Cookbook” USA 2007).   Ani has received 4 Best of Raw 2008 Awards for Best Chef, Favorite Cookbook, Favorite Educator, and won Sexiest Raw Vegan Woman in both 2008 and 2009.  She is the host of “Ani’s Raw Food Kitchen Show“, the award-winning #1 uncooking show on YouTube. Ani has been seen on the Travel Channel’s Bizarre Foods, Channel 7 ABC, and has been featured in numerous magazines including Food & Wine, Alternative Medicine, Oxygen, VegNews, Delicious Living, Vegetarian Times, and Get Fresh.  Her recipe for Cauliflower Mash and Mushroom Gravy is reprinted with permission.

Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick:

To soften the kick of raw cauliflower, process on it’s own first with 1 cup of filtered water. Strain through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.

Serve with a gravy on it’s own, or alongside your favorite recipe(s).

Cauliflower Mash Makes 4 servings, about 4 cups

To keep your mash lighter in color, you can use white miso paste. I used a red paste, and it was still light in color. I added a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up anyways.

I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add a teaspoon at at a time, up to a tablespoon, of Psyllium to thicken.

  • 1 head cauliflower, broken into small pieces, about 6 c
  • 1/4 cup avocado, cubed
  • 2 tablespoons miso, any unpasteurized color
  • 1 teaspoon garlic, minced
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons thyme or sage, dry

Place all ingredients into your food processor. Process until smooth.

Mushroom Gravy (from Ani’s Raw Food Kitchen, page 190)

A rich and creamy gravy that’s easy-to-make in your blender.

  • 1/3 cup olive oil
  • 3/4 cup mushrooms,
  • 1/3 cup water
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sea salt

Place all ingredients into your blender. Blend smooth.

{ 5 comments }

1 Olivia March 23, 2011 at 5:51 pm

She’s soooo pretty! And I love the idea of avocado in a cauliflower mash-omg genius!

2 Katie O. March 23, 2011 at 5:53 pm

I might have to give this a shot..I’ve tried mashed cauliflower before instead of mashed potatoes when I was dieting but was never really happy with how it tasted. I’ll give this one a shot!

3 Sues March 23, 2011 at 9:18 pm

How cool! I already LOVE cauliflower mash, but now I reallyyy need to try it with mushroom gravy :)

4 ani phyo March 24, 2011 at 4:54 pm

thanks for enjoying this recipe lynn. it’s yummy on a rainy cold winter day, …like today! awesome meeting you in person beautiful lady. xoxo

5 Pure2raw twins March 25, 2011 at 6:30 am

Love Ani! I got to meet her, she is amazing.

Comments on this entry are closed.

Previous post:

Next post: