joy
04-16-2005, 10:26 PM
Spinach-Mushroom Filling
This is perfect for just about every savory thing: I use it to stuff Rawviolis, fill quiche shells, spread on crackers or veggies, and top raw burritos. It dehydrates well, and will keep in the refrigerator for up to a week. I post it here, because my newly-raw man isn't crazy about gourmet raw, but can't get enough of this.
Marinate for several hours or overnight:
2 1/2 cups mushrooms (a mixture of portobello, crimini, and button works well)
1 clove garlic, minced or pressed
1 tablespoon extra-virgin olive oil
2 tablespoons raw apple cider vinegar
1/2 teaspoon sea salt
Blend smooth in a food processor:
1 cup* cashews, soaked 30 minutes and drained
1/4 cup lemon juice
1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Add:
1 cup** spinach leaves, loosely-packed
marinated mushrooms (above)
Blend until combined, adding additional marinade or water to reach the desired consistency. The mixture should be fairly thick.
*For a less heavy dish, you can lower the cashew amount to 1/2 or even 1/4 cup
**I've used up to 3 cups here, and more would probably taste just fine
Enjoy!
This is perfect for just about every savory thing: I use it to stuff Rawviolis, fill quiche shells, spread on crackers or veggies, and top raw burritos. It dehydrates well, and will keep in the refrigerator for up to a week. I post it here, because my newly-raw man isn't crazy about gourmet raw, but can't get enough of this.
Marinate for several hours or overnight:
2 1/2 cups mushrooms (a mixture of portobello, crimini, and button works well)
1 clove garlic, minced or pressed
1 tablespoon extra-virgin olive oil
2 tablespoons raw apple cider vinegar
1/2 teaspoon sea salt
Blend smooth in a food processor:
1 cup* cashews, soaked 30 minutes and drained
1/4 cup lemon juice
1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Add:
1 cup** spinach leaves, loosely-packed
marinated mushrooms (above)
Blend until combined, adding additional marinade or water to reach the desired consistency. The mixture should be fairly thick.
*For a less heavy dish, you can lower the cashew amount to 1/2 or even 1/4 cup
**I've used up to 3 cups here, and more would probably taste just fine
Enjoy!