3/4 cup almond pulp (squeezed dry)
2 tablespoons olive oil
1 large date
5 long sprigs rosemary (chopped)
1 tablespoon parsley (dried)
1/2 teaspoon salt
1/2 teaspoon ginger (grated)
1/2 apple (grated)
1/2 pomegranate (peeled)
8 button mushrooms
1. Gather ingredients. Chop and grate as instructed above.
2. Mix everything besides pomegranate first. Then add pomegranate.
3. For a little extra fruity flavor, pop some pomegranate seeds into the mix. Finally, put the stuffing in mushrooms.
It's 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!
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!