Serve this as an appetizer, or make it part of a light meal!
1 1/2 Cups cleaned and chopped cremini mushrooms
1/2 Cup chopped walnuts
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 Tablespoon Nama Shoyu*
1 Tablespoon fresh parsley
1 Teaspoon fresh thyme
1 Teaspoon oregano
1/2 Teaspoon sea salt
1/8 Teaspoon black pepper
*Nama Shoyu is a Japanese soy sauce that can be found in most health food stores or Asian grocery stores- it’s a little less salty and has a softer taste than soy sauce. If you can’t find it, replace it with soy sauce or Tamari sauce.
8 to 12 Radicchio or endive leaves
Process all ingredients in a high-speed blender until mixed but chunky.
Scoop into radicchio or endive leaves to serve.
Recipe adapted from Mathew Kenney’s Cookbook Everyday Raw Express
When served with your favourite leafy green salad, this can be a light dinner or lunch.
1. Grilled Vegetables such as this Zesty Char-Grilled Zucchini: Recipe coming soon!
2. Large Leafy Green Salad: Recipe Below
Large Leafy Green Salad
Remember, at least 50% of your meal should be raw living. Use a blend of your favourite greens; the more variety you have daily, the healthier you will be. This time I used: romaine, iceberg and a little leftover radicchio
1/2 Red pepper, thinly sliced
1/4 red onion, thinly sliced
1 1/2 Tablespoons red wine vinegar
1 1/2 Tablespoons olive oil
Sea salt to taste
Before I start cooking dinner, I always make my salad dressing first; this lets the flavours really come alive in the dressing.
Most chefs recommend a ratio of 3 to 1 oil to vinegar, but I prefer my salad dressing less oily tasting and more vinegary. I usually go by a 1 to 1 vinegar to oil ratio; feel free to adjust it to your preference.
Add all the ingredients to a small bowl and whisk everything together. Let it sit for at least 15 minutes. Depending on the size of your salad, pour as much dressing as you need and toss to combine. Leftover dressing can be stored in the fridge.
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