The last of my Thanksgiving recipes! I've got to get back in the kitchen and get some more recipes cooked up. Lucky for our readers I have quite long list of recipes under development! When I prepared this recipe I also added a mashed potato-like recipe from Matthew Kenney's book Everday Raw. It was a nice addition. 
Pecan & Mushroom Stuffed Chard Rolls Mushrooms: 12 oz. baby portobello mushrooms, caps & stems sliced 4 twigs fresh rosemary, "leaves" removed & minced 1 lemon, juiced 1 tsp. mineral rich salt 1/2 tsp. onion powder 1 clove garlic, minced 1/4 cup olive oil Place all ingredients in a bowl & toss well. Allow to marinate for at least 30 minutes, tossing occasionally. Place marinated mushrooms on a teflex sheet and dehydrate for 3-6 hours. Pecan Stuffing 2 cups Pecan Pieces 2 cloves garlic 4 twigs fresh rosemary, twigs removed & discarded 1/2 tbs. dried thyme 1/4 cup lemon juice 1 tsp salt 1 bunch parsley, roughly chopped Place all ingredients into container of a food processor. Pulse until well-combined and a crumbly, stuffing-like consistency is achieved. Cranberry Chutney 8 oz. fresh cranberries 2 oranges, peeled & chopped 1/2 tbs. Vanilla Powder 1/3 cup apple pulp, leftover from juicing 1 tbs. raw honey or other liquid sweetener pinch salt Place all ingredients into a food processor container. Pulse until well combined but still with some texture. Assembly: 1 bunch chard, washed & de-stemmed Dehydrated Mushrooms Pecan Stuffing Cranberry Chutney Take a half of a chard leaf and place a small pile of pecan stuffing, a spoonful of cranberry chutney and a sprinkling of dehydrated mushrooms on the top third of the leaf. Roll the leaf carefully around the filling. Do this until you run out of filling.
Pecan & Mushroom Stuffed Chard Rolls Mushrooms: 12 oz. baby portobello mushrooms, caps & stems sliced 4 twigs fresh rosemary, "leaves" removed & minced 1 lemon, juiced 1 tsp. mineral rich salt 1/2 tsp. onion powder 1 clove garlic, minced 1/4 cup olive oil Place all ingredients in a bowl & toss well. Allow to marinate for at least 30 minutes, tossing occasionally. Place marinated mushrooms on a teflex sheet and dehydrate for 3-6 hours. Pecan Stuffing 2 cups Pecan Pieces 2 cloves garlic 4 twigs fresh rosemary, twigs removed & discarded 1/2 tbs. dried thyme 1/4 cup lemon juice 1 tsp salt 1 bunch parsley, roughly chopped Place all ingredients into container of a food processor. Pulse until well-combined and a crumbly, stuffing-like consistency is achieved. Cranberry Chutney 8 oz. fresh cranberries 2 oranges, peeled & chopped 1/2 tbs. Vanilla Powder 1/3 cup apple pulp, leftover from juicing 1 tbs. raw honey or other liquid sweetener pinch salt Place all ingredients into a food processor container. Pulse until well combined but still with some texture. Assembly: 1 bunch chard, washed & de-stemmed Dehydrated Mushrooms Pecan Stuffing Cranberry Chutney Take a half of a chard leaf and place a small pile of pecan stuffing, a spoonful of cranberry chutney and a sprinkling of dehydrated mushrooms on the top third of the leaf. Roll the leaf carefully around the filling. Do this until you run out of filling.