Raw, Vegan, Gluten/Grain Free This makes a great main meal salad. My favorite salads are the chopped variety. I love the fruits and vegetables that…
STUFFING: 2 1/2 cups walnuts - soaked overnight 1 1/2 cups pecans - soaked overnight 2-3 dried shitake, portobello or porcini mushrooms Soaking water from rehydrating - about 1/3 cup 1/2 cup chopped mushrooms 1/3 cup green peas 1 cup baby spinach chopped or shredded 3 TB. chopped red onion (or green onion) 3 TB. chopped fresh herbs (rosemary, thyme, sage or combination) 2 TB. Bragg's Liquid Aminos 1/4 cup pomegranate seeds 4 dried prunes or apricots, chopped 2 TB. grapeseed or olive oil Sea salt to taste
Directions: Soak the dried mushrooms in 1/3 cup of water for 20 minutes or more. Place all ingredients except the pomegranate kernels, peas and chopped dried fruit in the food processor and pulse until blended, but keep the texture somewhat chunky. Transfer to bowl and stir in remaining ingredients.
Remove pumpkin from oven and spoon in the stuffing. Cover with the pumpkin lid and let the ingredients gently steam for about 20 minutes before serving -- the stuffing will still be essentially raw.
Serve in wedges with Homemade Cranberry Sauce. Ideal for a vegan Thanksgiving dinner or the perfect paleo accompaniment!
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