Marinated Mushroom Stuffed Endive

These tasty bites double as a perfect appetizer to serve dinner guests and as a quick work lunch the next day. I made these at a recent party I hosted and they were a total hit! This is a great recipe to keep nearby if you're following a raw vegan diet and want something satisfying and quick, but still tasty.

Raw Vegan Marinated Mushroom Stuffed Endive
1 1/2 cups (any) white mushrooms, cleaned and roughly chopped
1/2 cup walnuts, roughly chopped
1 tbsp nama shoyu (can substitute coconut aminos or soy sauce if you don't have nama shoyu)
1 tbsp lemon juice
1 tbsp sesame oil (or olive oil)
1 garlic clove, minced
1 tbsp fresh thyme, finely chopped
2 tbsp fresh oregano, finely chopped
Himalayan salt and fresh cracked black pepper, to taste

12-14 endive leaves. (Can substitute romaine hearts if unable to find endive, however the dish will lack that extra zing of the endive)

Combine all ingredients for the mushroom pate and allow to marinate for 15 min. Scoop into the endive leaves and serve immediately. If making the mushroom mixture in advance, store the endive separately, and do not cut the endive leaves away from the stock until ready to serve, as they can turn brown.

Recipe by Matthew Kenney