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.