The last of my Thanksgiving recipes! I’ve got to get back in the kitchen and get some more recipes cooked up. Lucky for our readers I have quite long list of recipes under development!
When I prepared this recipe I also added a mashed potato-like recipe from Matthew Kenney’s book Everday Raw. It was a nice addition.
12 oz. baby portobello mushrooms, caps & stems sliced
4 twigs fresh rosemary, “leaves” removed & minced
1 lemon, juiced
1 tsp. mineral rich salt
1/2 tsp. onion powder
1 clove garlic, minced
1/4 cup olive oil
Place all ingredients in a bowl & toss well. Allow to marinate for at least 30 minutes, tossing occasionally. Place marinated mushrooms on a teflex sheet and dehydrate for 3-6 hours.
2 cups Pecan Pieces
2 cloves garlic
4 twigs fresh rosemary, twigs removed & discarded
1/2 tbs. dried thyme
1/4 cup lemon juice
1 tsp salt
1 bunch parsley, roughly chopped
Place all ingredients into container of a food processor. Pulse until well-combined and a crumbly, stuffing-like consistency is achieved.
8 oz. fresh cranberries
2 oranges, peeled & chopped
1/2 tbs. Vanilla Powder
1/3 cup apple pulp, leftover from juicing
1 tbs. raw honey or other liquid sweetener
Place all ingredients into a food processor container. Pulse until well combined but still with some texture.
1 bunch chard, washed & de-stemmed
Take a half of a chard leaf and place a small pile of pecan stuffing, a spoonful of cranberry chutney and a sprinkling of dehydrated mushrooms on the top third of the leaf. Roll the leaf carefully around the filling. Do this until you run out of filling.