Stuffed Mushrooms with Mediterranean Kale (Raw)

Stuffed Mushrooms

Cut the stem from the mushroom. Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Place the cap in a mixing bowl. sprinkle with the tamari. and toss until the cap is coated. Marinate for 5 to 30 minutes. Place the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pate and garnish with the parsley if desired. Serve immediately.

Mediterranean Kale

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 heaves. Chop the kale strips crosswise a few times, so they aren't too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands. working the dressing into the greens. Add the red bell pepper. pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper if desired.