RECIPES
BASIL PESTO STUFFED MUSHROOMS RECIPE COURTESY OF KATHY KIRCHNER OF MY RAWSOME FOODS, LLC. PHOTO BY KELLIE ANN MURPHY.
THESE VEGAN, GLUTEN-FREE basil pesto stuffed mushrooms are a party favorite! They can be made raw in a dehydrator or baked in the oven. INGREDIENTS 24 cremini mushrooms 1/2 cup pine nuts 1 1/2 cups basil 1/2 teaspoon Himalayan sea salt
1 cup walnuts 3 cloves garlic 1/2 cup spinach 1/4-1/2 cup olive oil
DIRECTIONS 1. Wash mushrooms and remove stems. Place top down on a plate or dehydrator tray. 2. Place walnuts, pine nuts and garlic in food processor. Pulse a few times. Add basil, spinach and sea salt to food processor. Process until well combined. With processor running, pour in olive oil and process until smooth. 3. Using a small spoon, scoop a small amount of filling into each mushroom cap. 4. If using a dehydrator, place on dehydrator tray and dehydrate at 115 degrees for 4-5 hours. They come out warm, soft and dark. 5. If using an oven, place on a cookie sheet at bake at 350 degrees for 15-20 minutes, checking after 10 minutes.
RAW VEGAN CHOCOLATE TRUFFLES RECIPE AND IMAGE BY KELLIE ANN MURPHY, PLANT BASED LIVING FOOD CHEF AT KELLIE ANN’S KITCHEN IN TUCSON.
THIS NUTRITIOUS NO-BAKE dessert is the perfect guilt-free treat after a satisfying meal – and it takes only a few minutes to make! INGREDIENTS 3 cups Medjool dates (pitted) 1 tsp Himalayan salt 1 Tbsp coconut oil, melted
3 1/2 Tbsp raw cacao powder 2 tsp pure vanilla extract 2 tsp Maca Powder
Optional toppings: cinnamon, cayenne, hemp seeds, chopped nuts, chopped cacao nibs, etc. DIRECTIONS 1. Place pitted dates in a food processor and pulse a few times. 2. Add the rest of the ingredients (except toppings). 3. Pulse until the consistency is of a pasty texture, about 90 seconds or more. 4. Put a small bit of coconut oil on your clean palms. With your hands, scoop and roll the truffles into balls, one at a time. 5. For a delicious variety, roll the balls into one or more of the toppings listed. 6. Place in an airtight container and refrigerate for 15 minutes, or freeze for 5 minutes. Serve and enjoy! Yields two dozen truffles. For more recipes, visit greenlivingaz.com/recipes greenlivingaz.com
January 2016 | greenliving
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