Mushroom Stuffing, Raw Food Style

raw mushroom stuffing

With this recipe I invite you to rethink your thanksgiving dishes. Stuffing is a favorite on many a table but this version (in which I promise I’m not trying to fool you into thinking it is anything like its doughy counterpart) is fresh and really truly interesting on the palate and plate. I can see this going really well alongside your standard turkey, green vegetable and mashed root vegetable side. It’s full of cozy autumnal colors as well as herby and savory aroma that in my trial run has pleased all sorts of eaters. I could eat this by itself but I also prepared it to have over quinoa and lentils as well as mixed with turkey to go into a pita with avocado & greens.


Having a versatile raw salad on hand like this one (that only gets better with age in the fridge) is helpful to make quick and interesting meals. In true Thanksgiving style this dish presents a beautiful bounty before you to work with and transform. Along with that, it won’t cramp your thanksgiving game because it essentially takes care of itself after lots of chopping and a tossing, allowing you to put your oven energy elsewhere!



You will need a large serving bowl to handle the volume of all these veggies!

20 oz crimini mushrooms

3 tbs fresh dill

3 tbs fresh parsley

2 tbs balsamic vinegar

2 tbs olive oil

1 tbs maple syrup

1 tsp liquid aminos (soy or coconut)

3 stalks celery, diced

2 apples, diced

½ lemon, juiced

1 carrot, grated

1 cup soaked walnuts, chopped fine (Cover 1 cup walnuts in 2 cups water and let sit in the fridge 4 hrs to overnight. Drain & rinse well)

1 cup unsweetened dried cranberries (I got fancy and roasted fresh cranberries with a little coconut oil at 350 until they dried out)

½ cup raisins

1 tsp sea salt

2 tsp ground black pepper

1/2 tsp ground thyme

1/2 tsp ground sage

1 tsp turmeric

1/ Remove stems and clean top of mushrooms with a damp paper towel. Chop into bite sizes pieces and toss into your largest serving bowl with the olive oil, balsamic, maple syrup and aminos to marinate. Toss in finely minced fresh parsley and dill.

2/ In a separate bowl, combine diced apple and celery and cover with lemon juice so the apples won’t brown. Add in to the mushroom and herb mixture. Stir in grated carrot, cranberries, and raisins.

3/ Chop soaked and drained walnuts very fine or pulse in a food processor just until it becomes paste-like. Stir in with the rest of your ingredients alongside the thyme, turmeric, salt and pepper. Toss all together so everything is distributed evenly and well coated.

Processed with VSCOcam

confetti veggies!


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