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RAW: Kale Fennel Basil Pesto Stuffed Mushrooms

Sunday Night the VegFam and I had an amazing evening with our friends The Gingers and The Gypsies; some of the only other vegans we know in this beautiful City of Trees. We've decided to do a themed vegan feast every Sunday evening and this past Sunday was the very first one.

Since I've been eating so much RAW food lately, the theme of the first week's feast was easy. We danced in the kitchen while preparing our foods and had so much fun dancing, talking, and laughing that we almost forgot to eat.

The Gingers prepared a bomb arugula salad that I wanted seconds of but never seem to get. The Gypsies prepared a fluffy cashew based chocolate mouse that made me feel funny in my pants. I brought these stuffed mushrooms and I feel super proud of them.

I served these as the main course: four mushrooms per plate, but scaled down the recipe here so y'all you wouldn't have a shit ton of leftovers. If you want to scale down or up the quantity of mushrooms keep in mind that 1) the pesto recipe below filled 28 mushrooms; 2) for every 4-5 mushrooms you'll need 1 tablespoon oil and 1/2 tablespoon nama shoyu (or tamari, or soy sauce).

The Mushrooms

16 mushrooms, stalks removed 
1/4 c olive oil
2 tbsp nama shoyu
2 tsp liquid smoke - optional

The Pesto

1 bunch of kale, destemmed and roughly chopped
fronds from 1 bulb of fennel, roughly chopped
1 oz basil , roughly chopped
1/4 c raw cashews
1/4 c raw walnuts
1/4 c nutritional yeast
1/4 c olive oil
  1. Marinate the mushrooms in the oil, nama shoyu, and liquid smoke for 1-4 hours.
  2. Meanwhile, use your food processor to pulse the pesto ingredients together. Add more oil, nooch, or add salt to adjust the flavor to your liking.
  3. When you're ready, just stuff the marinated mushroom caps with a tablespoon of the pesto and you're ready to go. 
InstaStolen from one of The Gingers


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