Sometimes, does it feel so hard to think about being a true vegan? What should I cook tonight? Can I possibly eat one more salad?
Well, the recipe below says you can eat an taste-bud delighting salad, stay vegan, and be full! This recipe was added to our weekly vegan menu. It’s quick, it’s delicious, and it’s filling. Let me know what you think.
Artichoke & Mushroom Salad (adapted from Kay Plahutnik of Surprise, Arizona’s recipe)
1 Tbsp red wine vinegar.
1 tsp. Dijon mustard
1/4 C oil (you can use olive oil – I tried mine with avocado oil and it was splendid!)
2 C sliced white mushrooms
1/2 tsp. herbes de Provence
1/4 C port wine
1 – 12 ox jar marinated artichoke hearts, drained and halved or quartered
1/3 C pitted olives, sliced
salt & pepper
5 oz baby spinach
1 C cherry tomatoes, quartered
1. Small bowl, whisk vinegar and mustard. Slowly add 3 Tbsp oil
2. Pour 1 Tbsp oil in skillet over medium heat. Add mushrooms, cook, stirring until they release their liquid (~4 min). Add herbs and wine; cook until wine evaporates, stirring occasionally.
3. Add artichokes and olives to skillet. Cook, stirring, until warm (1-2 minutes). Remove pan from heat, season with salt & pepper.
4. In a large bowl, toss spinach & vinegarette – divide among 4 plates. Spoon artichoke mixture on top. Add tomatoes and serve. YUM!