Its getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part). I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food. Something about mashed potatoes and gravy (vegetarian, of course), makes me giddy like a raw-foodist with a plate full of mango. Still, I’d like to offer all of you this dish to try. If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one. I tried to fit all those wonderful Thanksgiving flavors in, so whoever you make it for it sure to show plenty of gratitude. Hope you like it!
Ingredients
*3/4 cup almond pulp – squeezed dry
*2 tablespoons olive oil
*1 large date
*5 long sprigs rosemary, chopped
*1 tablespoon dried parsely
*1/2 teaspoon salt
*1/2 teaspoon grated ginger
*1/2 apple, grated
*1/2 pomegranate, peeled
*8 button mushrooms
Directions
Well the directions for this one are just too short, so I have to write a little extra so it looks more substantial. I hope you’re ready for this. Gather ingredients. Chop and grate as instructed above. Mix everything besides pomegranate first, then add pomegranate. For a little extra fruity flavor, pop some pomegranate seeds into the mix. Finally, put the stuffing in mushrooms. Serve!!!
Happy Thanksgiving!
–Rishi
