hi! We’re back at the end of summer with our Vegan Caesar Salad. Alternatively, the focus here is actually more on the mushrooms, and salad is just one way to serve them. I (David) posted this recipe on my Instagram last week along with some little lunch therapy dishes, but I thought I’d put it here too so you can go back and print it out more easily, or cook it at your own pace.
Since I just completed a big move to Denmark, I haven’t posted a new recipe in a while. As we try to find our way in our new home, to be honest, everything is still very new and confusing. However, the children are doing well and have adapted quickly to their new school. Luise is doing her midwifery internship at Rigshospitalet in Copenhagen and I am working on starting a Green Kitchen Studio here in Copenhagen. (If you think you’d be a good fit for the team currently looking for a junior recipe developer, please email us.) Once we’re more established, I’ll share more details about us and our move in another post. Today it’s all about mushroom salad!
I kept seeing this awesome way to roast mushrooms from various sources online. The technique involves pressing between two pans over medium-high heat to release the liquid and achieve a really crispy exterior texture. Then add the marinade, which is absorbed and packed with flavor. I credit the technique to Derek Sarno, the result was quite amazing and the texture almost reminded me of chicken (don’t take my word for it, but I haven’t had chicken in 25 years). Anyway, you can feel the crunchy and juicy flavor at the same time. You can see how I do it in this reel video. We serve mushrooms with an easy vegan Caesar made with romaine lettuce simply tossed in a simple dressing of porridge with vegan mayonnaise, vinegar and capers instead of traditional anchovies, and warm chickpeas instead of croutons. It’s a really delicious meal. promise Give it a try and let me know what you think!
