Jingle Balls

Ingredients

1/2 bunch fresh kale
5-6 mushrooms, chopped
3 ribs celery, chopped small
1 1/2 small yellow onions, diced
4 garlic cloves, minced
1 1/2 teaspoons dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/3 cup dried cranberries, chopped
1/2 cup rolled oats
1 cup walnuts
1 tablespoon apple cider vinegar

To Serve:

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Method

Preheat the oven to 350°F.

Grab a stem of kale with one hand and use your dominant hand to yank the kale off of the stem. Repeat that for the rest of the bunch. Place the kale in a food processor and pulse into small coarse flakes but don’t overdo it. Remove and set aside.

Sauté the mushrooms, celery, onions, and garlic over medium-high heat, adding water to avoid sticking as needed for about 3-5 minutes. Add the thyme, rosemary, and oregano and sauté a couple more minutes. Add the kale and cranberries to the pan and mix together for a minute. Remove from heat.

Process the oats with the ground flax meal in a food processor until very fine. Add the lentils, walnuts, and apple cider vinegar and pulse until coarse but somewhat mushy. Add the contents of the food processor to the sautéed veggie mixture and stir well to combine. Form balls with the dough and place on a parchment-lined baking sheet and bake for 30 minutes, or until firm but moist.

Top with Apple Cranberry Relish or Well Your World Gravy!