WILD MUSHROOM AND BEAN SALAD - VEGAN

As many of you know from reading my blog posts I am an unadulterated carnivore. I love my salads and vegetables too...but in my heart. I am a carnivore. But, as I love to cook and have had to cater to all diets both in my past professional life, with friends, past girlfriends and family members. I thought that I would share one of my favourite vegan dishes. I actually love this dish very much and would prepare this for myself anytime. Note: there are ways to modify this dish to make it a non-vegan dish, I would suggest seared tuna or in a pinch canned tuna in water would work.

What is a vegan? It is the strictest form of vegetarianism. There is no egg, cheese, fish etc. exceptions as some allow for it in their mainly vegetarian diets. Simply, a vegetarian who omits all animal products from the diet even butter (mon dieu!)...is considered a vegan. I am not here to judge which diet is better. Not my intention, but I only wish to say that vegan cuisine is delish, I have much experience with it and is a healthy choice when done as a balanced approach to a eating.  From a nutritional standpoint this dish is very balanced combining fresh ingredients vegetable, legumes - complete proteins and great taste. 

What you need to make this wonderful dish:

Mix of Portobello, Oyster, Cremini, Shitake and White Mushrooms - 4 Cups Total

Lots of Garlic - 3 Cloves Minced

Bunch of Cilantro

Celery - 2 to 3 Stalks Diced

Carrot - 1 Large or 2 Small Diced

Red Pepper - 1 Small Diced
Onion - 1 Large Diced

Red Kidney Beans - 1 Can

Lentils - 1 Can

Chickpeas - 1 Can

Black Beans - 1 Can

Lemon White Wine Vinaigrette - See Recipe HERE

Dijon Mustard - 2 TBSP

Cracked Black Pepper - To Taste

Kosher Salt - To Taste

Lime - 1 Juiced

Lemon - 1 Juiced

Olive oil

Fresh Thyme - A Few Sprigs

Soya Sauce - 1 TBSP
White wine 1/4 Cup

Serves 10  Hint - Prepare this salad the day before for maximum flavour!

Methodology

Chop mushrooms into good bite sized pieces

Marinate the mix of mushrooms with the minced garlic, soya sauce, thyme, olive oil, touch of salt and pepper - put aside (if not vegan - add Worcester Sauce)

Open cans of beans, place in strainer, rinse with cold water

Dice carrots, celery including leaves, onion and red pepper

Preheat a large deep-walled saute pan, add olive oil

Add the marinated mushrooms, then the diced vegetables not the beans into the pan

Add a splash of white wine - reduce

Once cooked through, add the beans, mix thoroughly

Turn off heat

Add vinaigrette, Dijon mustard and thyme to the mix, toss and then lemon/lime juice

Season to taste

Add chopped cilantro

Enjoy!