Wednesday, February 23, 2011

Green Veggies & Mushrooms

This is a great hearty filling dish and it tasted beautiful both hot and cold! If you don't like some of the ingredients just swap them for ones you do or leave them out. 

If you want to reduce the fat/cals you can leave out the nuts, oil and reduce the tahini. Seeing as I didn't eat it with any carbs I was happy with the fat content- but if I was going to eat it with some quinoa or brown rice I'd reduce it a bit.

Green Veggies and Mushrooms
Makes 2 serves (as pictured on one huge plate!)
1 tsp lemon juice
1/4 tsp veggie salt
1 bunch of silver beet
small handful of raw almonds
2 tbsp tahini
1 cup peas
1 cup chopped mushrooms (I used swiss browns but anything goes!)
1/2 cup water (go by eye)
1 tbsp olive oil
1 clove garlic
1 spring onion
  • crush/mince the garlic and spring onion
  • chop silver beet and mushrooms
  • fry onions and garlic in olive oil
  • add silver beet- stalks first then leaves a couple of minutes after
  • add tahini and some water to make a sauce (stir well to make sure the tahini doesn't stick and burn)
  • adjust to taste with lemon juice and veggie salt
  • add peas when silver beet is almost done (you may need to add a little more water to create some steam to cook them
  • add mushrooms a minute later
  • Stir well and adjust sauce to desired consistency (add more water or reduce it more)
  • roughly chop some almonds and sprinkle them on top!
I hope you enjoy this, or even just take the idea and swap it for the veggies you love :) The mushrooms make it 'meaty' and satisfying whilst the good nutty fats will keep you full and keep you content (which people often lack with vego dishes for some strange reason).

And yes, I did eat it all in one day (half for lunch and half for dinner) It was that good! xxx
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