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