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Amy's Portabello Mushroom Dinner Salad PDF Print E-mail
Ingredients (use vegan versions):
  • 1 medium head leaf lettuce
  • 1 medium head radicchio
  • 2 portabello mushrooms, cut into small pieces
  • 1/2 lb. tofu, cubed
  • 1/4 cup veggie or "no-chicken" broth
  • 1 tablespoon vegan rice wine vinegar
  • 1 tablespoon marjoram
  • 2 med. carrots
  • 1/4 cup alfalfa sprouts
  • vegan red wine vinagrette (or dressing of choice)
Directions:

Saute mushrooms and tofu in broth, vegan rice wine vinegar and marjoram. Meanwhile, wash lettuce and raddichio and tear into bite size pieces. Place in bowl. Cut carrots into rough slivers and add to lettuce. Arrange sprouts on top. When mushrooms are tender, spoon the mixture over the rest of the salad. Dress lightly with vinagrette if desired and serve while mushrooms and tofu are still warm.

Serves: 2

Preparation time: 20 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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