Portobello Salad with Spicy Mustard Dressing
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Courtesy of Amy Rosen
Use this recipe for Portobello burgers or as the 'meat' in your salad. “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"
Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup
Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos
Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced
Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl. Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool. Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos. Makes for a filling and delicious dinner.
Enjoy!
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