Mushroom Walnut Balls

Rinse and dry the pear, cranberries, kale, and mushrooms. Preheat your oven to 325F. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it's a coarse paste with some lentil pieces still intact. Set aside.

Meanwhile, toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. While the walnuts toast, finely chop the mushrooms and mince the garlic and set aside. De-stem and chop the kale and dried cranberries. After 9-12 minutes remove walnuts from oven, increase oven temperature to 350F.

In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic, season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, dried cranberries, oregano, thyme, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.

In a small bowl, whisk together the ground flax with 3 tablespoons of water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it's too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.

Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed. Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.

Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

Serve freshly baked lentil balls while still warm with the cranberry sauce drizzled on top or on the side. Enjoy!