Serious Eats: Recipes
Healthy & Delicious: Marinated Mushroom Salad
Thanks to sky-high humidity and temperatures in the triple digits, we're attempting a No-Cook month on Cheap Healthy Good, my primary blog. So far, perhaps unsurprisingly, the best recipe ideas have come from vegans.
Since vegan cookbooks don't include meat but tend to load up on vegetables, the oeuvre naturally includes more raw and heatless meals. Supermarket Vegan, by Donna Klein, eschews meat substitutes like seitan and tempeh as well, making it even more useful for our purposes.
Marinated Mushroom Salad is just one healthy, cold winner amongst a victory parade of bruschettas, guacamoles, dips, wraps, sandwiches, and desserts. Juicy, fresh, and unexpectedly toothy, it's a good main course or side dish, and should appeal to carnivores and veg-heads alike.
Like many no-cook dishes, assembly is stunningly easy: chop up some produce, throw in a few herbs, dress everything, and refrigerate. The original recipe called for 1/2 teaspoon dried oregano and 1/2 teaspoon dried tarragon. I didn't have the tarragon, and went with a full teaspoon of oregano. Besides that, there were no changes.
So, here's to you, vegans. Grazie for all the good ideas, and for not heating my kitchen any more than absolutely necessary.