Well, the inevitable has happened: I’ve falled behind on my MoFo posts!!! Yesterday was supposed to be my salad day and even though I made the dish, I was too tired to write and upload photos. So here it is, to be followed in rapid succession by tonight’s soup post!
I guess this salad from Veganomicon isn’t necessarily a fall food, but it does have warm roasted mushrooms and a mustard maple dressing, which seems like a perfect cool weather salad. You start off by marinating some portobello caps, then roasting them in the oven for 30 min. Usually I just marinate my veggies (including mushrooms) in olive oil, red wine vinegar, and Italian seasoning, but I might switch to this recipe — a mix of wine, olive oil, soy sauce, balsamic vinegar, and garlic. Pretty simple, but the wine really made it delicious!! I used some old chardonnay that’s been sitting in the fridge for a few months and it came out really well.
The rest of the salad is pretty easy — greens, red onion, avocado, and chickpeas. The dressing is like a honey dijon, but the sweetener is maple syrup.
We were both really impressed by this simple salad. The flavors just melded together really well and we were too stuffed to eat the rest of our dinner. Definitely a keeper!