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Shiitake Stuffed Endive

Shiitake Stuffed Endive

Serves: 4

Category: Salads, Dressings, Dips and Sauces
Author: Michael Mantz

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Appetizers can be healthy as well as delicious! Start your meal with this pretty platter of stuffed endive leaves.

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1/2 cup (100% fruit) tart cherry juice
1 teaspoon Bragg Liquid Aminos
1 inch piece ginger, thinly sliced
1/2 pint grape tomatoes, halved
4 medium shiitake mushrooms, chopped
1 shallot, finely chopped
1/4 cup raw cashews
1/4 cup raw pumpkin seeds, lightly toasted
1/4 cup raw sunflower seeds, lightly toasted
2 endives
balsamic reduction (see note)


Combine cherry juice, Bragg Liquid Aminos, and ginger in a small pot. Bring to a simmer, cover, and cook for five minutes. Add tomatoes and mushrooms and cook for a few more minutes until liquid is concentrated but mixture is not too dry. Remove from heat, add shallots, cover and set aside.

Add cashews to a coffee grinder and grind to a powder. Stir into the tomato and mushroom mixture.

Cut the endives at the base and set leaves on a plate with the leaves arranged in a circular pattern.

Add a small amount of tomato and mushroom mixture into each leaf. Sprinkle toasted seeds onto each leaf and then drizzle with balsamic reduction. Put the remaining balsamic reduction in a small bowl in the middle of the circle so more can be added as desired.

Note: Make balsamic reduction by simmering 1 cup balsamic vinegar in a small saucepan until syrupy and reduced to about 1/3 cup.

Calories 237; Protein 10 g; Carbohydrates 25 g; Sugars 9 g; Total Fat 12.9 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 124 mg; Fiber 10.6 g; Beta-Carotene 3505 ug; Vitamin C 23 mg; Calcium 158 mg; Iron 4.2 mg; Folate 398 ug; Magnesium 151 mg; Potassium 1166 mg; Zinc 3.9 mg; Selenium 8.7 ug

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