This entrée is reminiscent of traditional comfort food. The dehydrator will help the mashed cauliflower taters form a crust, similar to that of a cooked shepherd's pie. The mushrooms are marinated in olive oil and nama shoyu. The leftover olive oil and nama shoyu may be saved and used as a salad dressing.

INGREDIENTS | SERVES 4

• 1 cup portobello mushrooms
• ½ cup olive oil
• ½ cup nama shoyu
• 1 cup macadamia nuts
• 2 cups cauliflower, chopped
• ¼ cup olive oil
• 1 clove garlic
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper powder
• 1 teaspoon rosemary
• 2 teaspoons nutritional yeast
• 1 cup asparagus tips
• ½ cup chopped carrots
• ½ cup chopped onion
• 1 tablespoon lemon juice
• 1 cup Black Sesame Seed Gravy
• 1 teaspoon sweet paprika

1. Chop the portobello mushrooms and place into a large bowl. Marinate them in olive oil and nama shoyu for 3 hours. Use the portobello mushrooms as is, or you may place them in a dehydrator and dehydrate at 110°F for 4 to 8 hours.

2. In a food processor, process the macadamia nuts until smooth. Add in the cauliflower, olive oil, garlic, ½ teaspoon salt, cayenne, rosemary, and nutritional yeast. Continue processing until smooth. Set aside.

3. Chop the asparagus tips, carrots, and onion into small chunks. Sprinkle ½ teaspoon salt and lemon juice onto the chopped vegetables.

4. Stir the black sesame seed gravy in with the chopped vegetables and mushrooms.

5. Scoop the vegetable mixture into casserole serving dishes. Spread a layer of the cauliflower mixture on top. Garnish with paprika.

6. Serve immediately, or warm in the dehydrator at 145°F for 3 hours.

PER SERVING:

Calories: 703 | Fat: 44 g | Protein: 8 g | Sodium: 799 mg | Fiber: 8 g