Ariella WellsAriella6

raw walnut and mushroom stuffing

To begin, soak 2 chopped portobello mushrooms in:

¼ cup olive oil

¼ cup braggs

1 tbsp apple cider vinegar

It’s best to marinate the mushrooms overnight, but 2-4 hours will do.

Next, blend in a food processor:

3 cups walnuts

1 tsp salt

2 tsp chopped thyme

1 ½ tbsps fresh rosemary, chopped finely

2 tbsps fresh chopped parsley

½ tsp dried sage

When the mixture has taken on a fine texture, add to it:

3 tbsps olive oil

Pulse until it begins to come together, like a nut pate. Mix this with:

1 ½ cups grated carrot

1 cup chopped celery

Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.

Next, coarsely chop:

½ cup pecans

½ cup raisins

Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.