Sunday, November 21, 2010

Autumn Harvest Mushrooms & Festive Pumpkin Soup

Thanksgiving is just days away. Here are a couple of recipes from Raw For The Holidays...ENJOY!

Festive Pumpkin Soup by Penni
4 cups shredded pumpkin flesh, soaked overnight & drained
3 - 4 cups almond or pumpkin seed milk
½ cup pecans, soaked
1 teaspoon onion flakes
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon sea salt

Add all ingredients to a blender and process until smooth and creamy. Add more milk or water as needed to reach desired consistency.

Autumn Harvest Mushrooms with Avocado Aioli

For the stuffing:
1/3 cup pumpkin seeds (or other raw nut or seed)
3 cloves fresh garlic, minced
1/3 cup fresh sage leaves, chopped
1/3 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 cup fresh tomatoes, seeded and chopped
2 tablespoons coconut aminos (Nama Shoyu, Wheat Free Tamari or Braggs)

Add all ingredients except the tomatoes to a food processor, pulsing until coarsely combined. Add the tomatoes, pulsing until just blended.

For the mushrooms:
1 pint of brown button or baby bello mushrooms, stems removed
1 + tablespoon coconut aminos
Brush the mushroom caps with coconut aminos to thoroughly coat. Stuff the mushrooms with the Autumn Harvest stuffing and dehydrate at 105 degrees for 2+ hours. (They can also be served at room temperature). Top the finished mushrooms with Avocado Aioli (see below).

For the avocado aioli:
1 large avocado, peeled, seeded and chopped
3 tablespoons cold pressed, extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic
1/2 teaspoon sea salt

In a food processor or blender, combine all ingredients until emulsified.

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