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.