This vibrant curried cauliflower couscous salad is a vegan treat inspired by Mendocino Farms’ curry couscous salad. I kept it vegan, so it is a bit less creamy than theirs, and I added some stellar additions so it is all you need for a filling lunch treat. This is a great salad to make on Sunday to eat for lunch during the week. Enjoy! Continue reading
It’s one of those Mondays where a girl needs a little help from a bottle of tequila… to cook dinner. Tequila really brings the flavor out of these meaty mushrooms, and you won’t be sorry you added it.
- 1 bunch of asparagus
- 2 cups of oyster mushrooms
- 1 poblano pepper
- 2 shots of tequila
- 1/2 onion
- 2 garlic cloves
- chili powder
- 1/2 tomato
- 8 tortillas
Broil the poblano pepper for 10 minutes and place it in a container to steam for 20 minutes or until cool. Remove skin and seeds and dice.
Dice onion and cook in olive oil until browned. After the onions are sufficiently brown, stir in mushrooms, tequila, lime, and asparagus and continue to cook until asparagus is lightly browned and mushrooms are softened.
Stir in seasonings and poblano pepper.
Before the week begins, I often find myself preparing large salads so that when I’m hungry midday, I’ve got something healthy on hand. I always adore the salads at Lemonade in Los Angeles, and I thought it would be nice to “bring home” a version of their couscous mushroom salad I like so much. I used farro, an assortment of mushrooms, and some other enhancements to create an excellent and filling lunchtime salad.
The last time I made farro, it was good but not nearly as creamy as the real, non-vegan deal. I decided to make a change and add creamy, pureed squash to the recipe, which was a perfect base for the texture it was missing. I hope you like it!