Amy”s Portabello Mushroom Dinner Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.
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 vinega
- 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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