This is real.
I'm really posting.
However, I don't blame your doubt.
Seriously though. I've just let this little blog be lonely for way too long. But between the holidays, my sister's bachelorette party, entertaining family and working...I haven't had a ton of spare time on my hands. So you've already forgiven me right? Perfect.
As you could probably guess, vegetarian meals are quite a bit harder to come by in Missouri than they are in Boston. Which is understandable and really my fault for not making my own. But yesterday as I went to grab the last egg in the carton I decided I couldn't force down another egg and that I needed to utilize one of my new super wonderful cookbooks that I received for Christmas (don't fret, you'll be seeing all of them make an appearance in the near future) and make myself lunch.
I opened the pages of Plenty and started salivating immediately. It took more time deciding what to make than it did to actually make the dish. But we've talked about that little problem of mine once before.
I adapted the recipe slightly due to availability but I have only praises for how it turned out. In the cookbook, the salad was served by itself. But I decided to eat mine over a bed of baby bok choy. And then I might have thrown some really pungent blue cheese over the top as a last minute decision. Neither are necessary. But highly recommended. This would also make a great side dish or a quick lunch to drag to work.
Adapt it. Devour it. And of course remember to tell me how much you love it.
Adapted from the Plenty Cookbook
Makes: 4 Servings
Prep Time: 1 hour 20 minutes
Cook Time: None!
Total Time: 1 hour 20 minutes
- 1/3 cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- juice of 2 medium lemons
- 1 teaspoon salt, divided
- black pepper
- 3 cups sliced cremini mushrooms
- 2 cups shiitake mushrooms, stems removed
- 1/2 cup Greek yogurt
- 2 1/2 tablespoons tahini
- 1 small garlic clove, crushed
- 3 cups shelled edamame (fresh or frozen)
- 2/3 cup walnuts, toasted and roughly chopped
- 1 teaspoon ground cumin
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- baby bok choy (optional)
- your favorite cheese (optional)
- Start by marinating the mushrooms. Whisk together the olive oil, vinegar, maple syrup, the juice from one lemon, 1/2 teaspoon salt, and some black pepper. Pour this over the mushrooms in a large bowl and toss well, making sure all of the mushrooms are coated. Leave them to marinate for an hour.
- While the mushrooms are marinating, mix together the yogurt, tahini, garlic, juice from the other lemon, and 1/2 teaspoon salt. Use a fork or small whisk to whip everything together, forming a light paste. Set aside.
- After the mushrooms have marinated for an hour, add the edamame, toasted walnuts, and cumin to the bowl and stir to mix. Taste and adjust the seasoning.
- Serve the mushrooms in small bowls or on small places, each portion topped with a dollop of the tahini sauce and sprinkled with the fresh herbs.
- OR serve over a bed of baby bok choy and top with your favorite cheese.
Mix these things together.
And pour over the mushrooms.
Toss well to coat and set aside to marinate for an hour.
Grab all of these ingredients.
And mix in a small bowl. Set aside until the mushrooms are done.
After an hour, grab your mushrooms.
Add the shelled edamame.
And toasted walnuts. Mix it all together.
Make your bed of baby bok choy if you want to be like me.
Spoon your salad inside.
Top with tahini yogurt and fresh herbs.