Cocoa Vinaigrette
1 c. confectionary sugar
1/2 c. Bragg apple cider vinegar
1/2 c. balsamic vinegar
1 oz grated dark chocolate

Paying attention, heat sugar and vinegar till it dissolves. Bubble slow about 5 minutes. Take pan off heat, whisk chocolate in.

Note: if you don’t feel like grating the chocolate, 2 tbs mini chips will work. When serving this I encourage you to use a dash of cayenne pepper, as it will enliven your senses and open up your taste buds.

***

Raw Pie Crust
2 cups pecans
1 cup walnuts
1 cup almonds
1 cup pitted chopped dates

First grind the almonds until dust but before butter stage.
Set almond dust to the side.
Process pecans, walnuts and dates till dough balls form,
sprinkle almond dust on wax paper or area to roll out the dough ball,
sprinkling almond dust on top of dough ball. This may be done between two pieces of wax paper
and round pie crust may be created and placed in a pie dish.

***

Raw Pumpkin Pie
2 cups raw pumpkin chopped small
1 8 oz. jar Better Than Roasted nut butter
Apricot Kernel Almond Butter
3 Tablespoons fresh lemon juice
4 Tablespoons Raw Honey
½ tsp nutmeg
½ tsp ginger
1 Tablespoon psyllium hulls (fine ground)

In a blender or food processor combine all ingredients till smooth.
The consistency should be that of pancake batter. Pour into prepared pie crust and chill over night.
If you are not into the calories of the pie crust, this makes a fabulous pudding that you may sprinkle nuts on top of.

***

Stuffed Mushrooms
8 lg stuffing mushrooms, stems removed and finely chopped/choose a box of small caps
2 T olive oil or vegetable broth for saute
3 lg garlic cloves, crushed
1/2 c. bread crumbs
1 tsp dried basil
1 tsp. lemon juice
Freshly ground red pepper

Preheat oven to 375 degrees. Saute mushroom stems in oil or vegetable broth in a nonstick skillet. Add garlic and bread crumbs, and additional olive oil if neccessary. Stir in basil and saute briefly. Fill mushroom caps with this mix for stuffing. Cover with parchment or use a covered baking dish; bake for 20 minutes or until tender. When done sprinkle with freshly squeezed lemon juice and a pinch of red pepper to taste. Mushrooms turn a dull gray and brown color when cooked so save live greens to garnish or use colorful vegetables.

Note: when I was a kid, my mom would buy the big mushroom caps for this recipe. I prefer smaller caps so you don’t have to cut the cap to eat it. Also remember if you overcook these they will get mushy, not to my liking.