Yum-yum-yummy.There's something wonderfully fulfilling about making pretty food. Maybe it's because I haven't been as crafty as I like to be in other areas of my life lately that I'm taking such an interest in creating attractive food pairings.
Whatever the reason, this salad which was originally going to be veggie roll ups, was divine. Delicious. Scrumptious. Anyway, you get the idea, it was pretty tasty.
I started with bib lettuce then added avocado, carrot ribbons and marinated portobello mushrooms and onions. On top is a scoop of "Not Tuna Pate" from my favorite (and only) raw recipe book, "Raw Food Made Easy." Even if you aren't interested in eating raw foods, this is a fantastic un-cook book filled with easy to make and tasty dishes. I haven't tried anything in there that I haven't liked. Even my carnivore husband enjoyed this salad!
2 comments:
Yum! Looks good! What did you marinate the mushies in?
I just sprinkled about a tablespoon of oil and 1/2 tablespoon of tamari over them and mixed it in. They really shrunk (almost like they'd been cooked) after leaving them marinating for 10 minutes or so. Delicious!!!
Post a Comment