Bread Free Stuffing Balls

Ingredients

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (8-ounce/225 g) package cremini mushrooms*
• 3 large garlic cloves, minced
• 2 cups (50 g) stemmed kale leaves
• 1/2 cup (50 g) gluten-free rolled oats
• 1 (14-ounce/398 mL) can lentils, drained and rinsed
• 1 cup (100 g) walnut halves**
• 1 teaspoon (5 mL) dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh, minced)
• 1/3 cup (40 g) dried cranberries, finely chopped
• 1 tablespoon (15 mL) ground flax
• 2 tablespoons (30 mL) water
• 2 1/2 teaspoons (12.5 mL) sherry vinegar
• 3/4 to 1 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• For the Cranberry-Pear Sauce:
• 2 cups (210 g) fresh or frozen cranberries
• 1 large (230 g) ripe pear, peeled and finely chopped
• 1/2 cup (125 mL) pure maple syrup
• Small pinch fine sea salt

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