Portobello Salad w/ Spicy Mustard Dressing

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This lovely and satisfying salad was inspired by a favorite of ours from the wonderful plant-based cookbook Veganomicon. Modified for your peace and enjoyment, of course.

Marinated Portobello Salad w/ Mustard Vinaigrette

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 1 large portobello mushroom
  • A combination of the following veggies to reach veggie weight:
    • Salad greens
    • Tomatoes
    • Red onions
    • (Try other salad veggies, be adventurous!)

Protein Serving

  • 3 oz cooked or canned chickpeas
  • 1 oz nuts or seeds (try walnuts, sunflower seeds, pine nuts, etc)

Fat Serving

1 Serving of Mustard Vinaigrette:

  • 1 tablespoon grapeseed oil (or sub olive or canola oil)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon spicy, smooth mustard

Condiments & Spices

Mushroom Marinade (for 1 portobello)

  • 2 tablespoons cooking wine (optional)
  • 2 teaspoons olive oil (optional)
  • 1 tablespoons soy sauce
  • 1 tablespoons balsamic vinegar
  • 1 clove garlic

Maintenance Modifications

  • Grain Additions: Add 4 oz of cooked quinoa, rice, or your other favorite grain
  • Protein Additions: Add more nuts or beans
  • Fat Additions: Add avocado

Directions

  1. Preheat the oven to 400 degrees.
  2. Combine all marinade ingredients in a small cup. Place the mushroom upside down in an oven safe dish. Pour the marinade into each cap to form a small pool. Marinate for about 20 minutes.
  3. Cover with aluminum foil and roast the mushroom for 30 minutes. Remove the foil, flip the mushroom over, and cook, uncovered, for another 10 minutes.
  4. While the mushroom is cooking, weigh and prepare the salad ingredients and your protein.
  5. Combine the dressing ingredients in a small bowl with a fork. I like to mix dressing in a small jar with a lid so it can be shaken and emulsified.
  6. When the mushroom is done, let it cool slightly and slice into thick meaty slices.
  7. To weigh, weigh the mushroom first, and then add salad veggies to reach veggie weight. Add the protein in, and then the dressing.

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3 Comments

  1. Katie,

    I need your help! I have to cook for Orion, James, Bill and myself. The “boys” have agreed to be vegan!!! They watched a video called “What the Health” which pushed them into seeing why I’ve been gently nudging them towards a meat and dairy free life. Your recipes are mostly designed for one person. I guess its a simple math question for making larger batches. If you want to come over and use my kitchen to experiment with larger batches LOL have at it.

    I’ve never eaten this way. I’m very intimidated. I rush to cook meals for the family because of my work and exercise schedule. If you have time some day when you’re up visiting your mom, please call me or text and come over for a meal counseling session! Love you and love your posts.

    Rose >

     
    • Hi dear Rose! So good to hear from you!
      The reason I have these broken down the way I do is because this is what the food plan looks like. Also, I have them as single serving partly so that it’s easy to multiply the quantities for however many people you are making food for. So if you’re feeing 4 people, multiply all the quantities by 4. Some of the soups are for 4-7 people too. Also, If you aren’t following the food plan strictly, you don’t have to follow the amounts exactly and could use them as guidelines. These recipes really are designed for people who follow the food plan precisely, which doesn’t mean they couldn’t be used for people who don’t, but I can see how they could be a little confusing or strange! I won’t be up north until the Christmas holidays, but I’d be happy to stop by and visit! Much love! xoxoxo Katie

       
    • Also Rose – feel free to give me a call with any questions, I’ll send you my phone number on facebook chat. 🙂

       

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