Wednesday, December 18, 2013

Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing


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Couple of mushrooms, bed of green salad, some seasoning and a festive dinner is ready. It's that simple.  I hear often that preparing raw vegan dishes is too difficult and takes way too much time. But really, how much time does it take to make a bowl of fresh salad? Making raw desserts may need some practise, but as soon as you get on the track you'll find it much easier then actual baking, believe me.


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Raw Marinated Mushroom Sauté with Green Salad and Mustard Dressing

makes about 2 portions

Marinated mushrooms:
3 cups champions or portabello mushrooms, sliced
1/3 cup fresh rosemary, chopped
2 - 3 garlic cloves, minced
3 Tbs tamari

Salad:
2 cups leaf lettuce, chopped
2 cups radicchio/italian chicory, chopped 
1 cup arugula 
1 cup cherry tomatoes, sliced
1/2 cup leak, chopped

Dressing:
1/2 cup water
1/3 cup mustard seeds
1 Tbs agave nectar or other sweetener
pinch of black pepper and himalayan salt
squeeze of one lime 

To make the mushroom sauté: mix all ingredients in a bowl and place in fridge for couple of hours. 
To make the dressing: place all ingredients in a high speed blender and blend until smooth.
To make the salad: Mix all ingredients in a bowl and pure over with the dressing. Place on a plate and top with the mushroom sauté. 


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