I have been wanting to try to be a vegan for quite sometime, but everywhere there is sumptuous non-vegan food around me. Another thing is that my mom loves to cook, and she would feel bad if we don't eat what she serves us. So I have made a compromise to myself that I would try to have a "Vegan Day". Hopefully this works, because when I first started this a year ago, it only lasted for a couple of weeks. Now that I'm trying to bring it back, I'd try harder to make it work. And this inspired the creation of this salad.
Teriyaki Shiitake Mushroom Salad
Serving size: 2
Preparation time: 15 minutes
Ingredients:
- 4 large pcs. Shiitake Mushrooms, thinly sliced
2 tsp. Garlic, crushed/chopped
1 tsp. Diced Onions
1 tbsp. Margarine
1 tsp. Vegetable oil
1/2 tsp. Sesame Oil
1 tbsp. Teriyaki Sauce
a pinch of ground pepper
a pinch of sugar, to taste
splash of water, to taste
your choice of salad leaves (I used Romaine Lettuce)
a handful of cherry tomatoes, sliced in half
one small cucumber, thinly sliced
olive oil for drizzling
Procedure:
- Prepare all the necessary vegetables needed. Wash, slice, dice everything you have to. (Note: Do not wash the mushrooms because they are very porous that they will absorb any liquid it touches. Instead, lightly wipe it with a damp cloth until clean)
- Melt the butter with the vegetable oil. Saute the garlic, then the onions until light brown.
- Toss the mushrooms and cook for a minute.
- Add the teriyaki sauce, sesame oil, pepper, sugar and water. Simmer until it turns a bit thicker.
- In a bowl, arrange the salad leaves, tomatoes and cucumber. Top with the teriyaki mushrooms, including the sauce and toss.
- Drizzle a little olive oil. Enjoy!
Variations:
- You may add a few more fruits/vegetables that are available like ripe mangoes.
- To add a little more texture, stir in a handful of roasted slivered almonds, pine nuts or whatever nut you fancy.
Lots of Love,
J<3
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