Stuffed Mushrooms
topped with Smoked Salmon
By Grace Rybarczyk
Ingredients
4 Portobello’s, remove stems
1 large red onion
3 cloves garlic sliced, minced
1 10 oz bag frozen spinach
1/4 cup roasted garlic vegenaise
(or other mayo)
Olive oil
Smoked salmon
Fresh dill sprigs
Salt
Saute’ onion in olive oil until they are soft,
stirring occasionally (10-15 min)
on med low heat.
Add garlic and spinach, and a pinch of salt.
Cook another 5 minutes.
Remove from heat, squeeze off excess water, mix
with vegenaise.
Rub top of mushrooms with just enough oil to cover,
then place upside down on parchment paper lined baking sheet.
Stuff with spinach mix.
Bake at 350 10 min.
Remove from oven, top with rolled salmon roses
and a sprig of fresh dill.
page 35
VEGAN VEGETABLE HAND ROLLWRAPS
1 avocado
1 carrot
1 red or green bell pepper
2 inches (5 cm) leek
8 rice leaves
handful of cilantro or parsley
1 quarter ounce (7 grams) rice noodles
Asian Dippimg Sauce
1-2 tbsp rice vinegar
1 tbsp light soy sauce
1/2 tspn sesame oil
2 tbsp canola oil
2 tbsp chopped corriander
1/2 tsp agave nector
1/2 tsp sambal oelek (chili paste)
1 tbsp water
Mix together the ingredients for the dipping sauce and chill.
Soak the rice noodles in warm water and begin cutting the vegetables. Soak the rice leaves for around 30 seconds or until they become soft. Stuff the leaves with the vegies and noodles and top with cilantro or parsley and the asian dipping sauce.
Grace Rybarczyk
is a yoga teacher, organic chef and mindful living entrepeneur from Springfield, Missouri. [email protected]