Warm Salad with Mushrooms, Spinach, and Nut Sauce
Salads • Afghan
Description
This recipe was shared with us by a nutritionist and author of a healthy menu at a local café, Emily Johnson.
Ingredients
- Oyster Mushrooms 5 oz
- Spinach 0 oz
- Corn Salad 0 oz
- Pistachios 0 oz
- Vegetable Oil 10 fl oz
- Soy Vanilla Milk 5 fl oz
- Apple Cider Vinegar 0 fl oz
- Black Salt 0 oz
- Ocean salt 0 oz
- Peanut Sprouts 0 oz
- Sesame bun 0 oz
- Water 2½ spoons
- Sesame Oil ½ spoons
- Soy Sauce 3½ spoons
- Jerusalem Artichoke 1 tablespoon
- Mustard Greens ½ spoons
Step-by-Step Guide
Step 1
Prepare vegan mayonnaise. To do this, blend 200 ml of soy milk, one teaspoon of apple cider vinegar, 2 grams of black salt, 2 grams of sea salt, and 300 ml of vegetable oil until well combined.
Step 2
Make the nut sauce. Blend together peanuts, sesame seeds, 2 tablespoons of vegetable oil, 2.5 tablespoons of water, 0.5 teaspoon of sesame oil, 2.5 tablespoons of apple cider vinegar, 3.5 teaspoons of soy sauce, 1 teaspoon of Jerusalem artichoke syrup, and 0.5 teaspoon of mustard.
Step 3
Combine the prepared nut sauce with 75 grams of vegan mayonnaise and mix well.
Step 4
Tear the oyster mushrooms into segments. Heat a tablespoon of vegetable oil in a skillet and sauté the mushrooms until golden brown.
Step 5
Prepare the greens. Tear the large spinach into pieces and remove the roots at the base. Mix the salad with the prepared dressing, top it with sautéed mushrooms, and sprinkle with pine nuts.
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