{Recipe} Stuffed Portabella Mushrooms | Potato Salad | Tabouli

Now that the silly season is (almost) over, it is time to return to healthful eating. I certainly indulged in a few sugary delights on Christmas day and Boxing day – pudding, fruit cake, trifle, pistachio and craisin bark (yum!).

I did eat other, non-sugary things too! I enjoyed nut roast, roast vegetables, fruit, and an abundance of colourful, delectable salads.

 

It is time to get back on the healthful eating track!

Portabella mushroom and salads

Portabella mushroom and salads

Tonight we had Stuffed Portabella Mushrooms, Potato Salad with a zesty tahini dressing, and Tabouli – with a twist. This tabouli uses cauliflower instead of burghul, making it gluten-free and raw.

Stuffed Portabella Mushrooms

recipe adapted from: Living on Live Food by Alissa Cohen

Serves 5

You will need:

5 portabella mushrooms

1 avocado

1 tbsp finely sliced spring onion (shallot)

1/2 tomato, diced

a pinch of sea salt

soy sauce/tamari/Bragg liquid aminos

Method

1. Wash and de-stem the mushrooms. Place them upside down on a plate:

De-stemmed mushrooms

De-stemmed mushrooms

2. Mash the avocado in a small bowl, and add the spring onion, salt and tomato.

3. Place spoonfuls of the avocado mixture into the mushroom cap.

4. Drizzle soy sauce (or tamari, or Bragg liquid aminos) over each mushroom:

Drizzle with soy sauce

Drizzle with soy sauce

5. Serve to hungry little critters:

Serve!

Serve!

***

Potato Salad with Tahini Dressing

Serves 4 as a side salad

Dressing adapted from: Everyday Raw by Matthew Kenney

You will need:

4-5 medium-sized potatoes, washed, peeled or un-peeled (your preferred variety. I used Red Delight)

Dressing Ingredients:

4 tbsp tahini

1/2 tsp ground cumin

3 tbsp fresh lemon juice

4 tbsp water

1 tbsp fresh parsley, chopped

1/2 tsp tamari or soy sauce

1/2 tsp maple syrup

a pinch of sea salt

a pinch of cayenne pepper

Method

1. Chop potatoes and place them in a saucepan of cold water. Bring water to the boil. Simmer gently.

2. Cook potatoes until they can be pierced with a fork. Do not overcook. Drain, and allow to cool.

3. Process all of the dressing ingredients in a blender (I use an immersion blender). Alternatively, mix the ingredients together in a mixing bowl, using a fork.

4. Transfer the potatos to a large mixing bowl and add the dressing. Stir well. Transfer to a serving bowl and garnish with a parsley sprig:

Potato Salad with Tahini Dressing

Potato Salad with Tahini Dressing

***

Tabouli

Recipe adapted from: rawpleasure.com.au (the original recipe was inspired by Storm’s Garden Diet e-book)

Serves 6 as a side salad

You will need:

400g cauliflower florets

1 large bunch of parsley

1 small bunch of coriander

2Β  1/2 spring onions (shallots)

2 large kale leaves, de-stemmed

2 sprigs of mint

3 tomatoes, chopped

1 avocado, chopped

1 tbsp extra virgin olive oil

a pinch of sea salt

juice of 1/2 a lemon

juice of 1/2 an orange

Method

1. Process cauliflower to a grainy consistency:

'Grainy' cauliflower

‘Grainy’ cauliflower

2. Transfer cauliflower to a bowl and set aside.

3. Process parsley, corinader, spring onions, mint and kale leaves. Transfer to a large mixing bowl. Add the cauliflower, mix well:

Combine greens and cauliflower

Combine greens and cauliflower

4. Add the tomato and avocado, mix well.

5. In a small bowl, combine lemon juice, orange juice, olive oil and salt. Stir with a fork.

6. Pour dressing over the salad, and mix well:

Raw tabouli

Raw tabouli

Ah, we could taste the health in this meal tonight! The tahini dressing is truly delectable. It would be lovely as a dip too, with less water added to give it a thicker consistency. The tabouli tastes fresh and summery.

Our Least Adventurous Eater was not keen on the potato salad or the mushroom, but he ate the tabouli (plus a couple of store-bought, gluten-free, sugar-free falafels and a salad sandwich). Our daughter enjoyed all three dishes. Our 3 year old son was happy to eat the avocado out of the mushroom, but not the mushroom. Our boys are not big fans of mushrooms. I, on the other hand, adore them.

Each Monday, I feature a delicious vegan recipe (or three!) – one that is enjoyed by (most of) my family. I hope your family enjoys it too.Β 

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

29 Responses to {Recipe} Stuffed Portabella Mushrooms | Potato Salad | Tabouli

  1. susykat says:

    Oh wow, cauliflower instead of burghul in the tabouli sounds awesome! And avocado is an interesting addition – I definitely want to try this! All of this food looks amazing. The tahini dressing sounds delicious – I have an addiction to tahini πŸ™‚

  2. Starr says:

    That potato salad sounds really interesting! I’ll have to give it a try.

    • Ally says:

      Thanks. The dressing is delicious. I made some more tonight and mixed it through a salad of grated beets (beetroot), celery, cabbage, carrot, cucumber, etc. It was lovely. πŸ™‚

  3. Xiomara says:

    Uncooked mushroom with guacamole sounds interesting. Id like to try it sometime. I plan on doing a raw vegan diet in February so im gonna revisit this post very soon πŸ™‚

    Im going to google Boxing Day because I don’t know what it means :l

    • Ally says:

      These mushies are really nice dehydrated too. I probably should have mentioned that!
      Raw in Feb sounds great! I’ll be posting more raw recipes because we eat a lot more raw food in summer.
      So, do you know all about Boxing Day now? πŸ˜‰

  4. sookisu says:

    These look lovely, but I have to say I love the idea of the pistachio and craisin bark too! Do you have a recipe for that too? (sorry if you’ve already posted one, I’m a bit behind on my blog reading!)
    Happy New Year!

    • Ally says:

      Hi! Happy new year to you too. May your 2013 be joyful and wonderful!
      I will definitely post the bark recipe. It is very moreish, I warn you!

  5. susykat says:

    Seb just made the tahini dressing πŸ˜€ It is absolutely DELICIOUS! We actually didn’t have any fresh parsley on hand, so we used dried parsley instead. I ate some then with a corn thin πŸ™‚ Seb might be making some falafels soon to pair the dressing with!

    • Ally says:

      Oh great! I’m so glad you like it. πŸ™‚ Did Seb make falafels? It would be lovely with falafels.
      I made another tahini-based dressing tonight. I think it is just as nice. I just kept cutting up more vegies to dip in it! I’ll have to put that dressing up to.

  6. That looks very good, mushrooms stuffed with avocado sounds like a winning combination to me.

  7. tahinitoo says:

    I am all over that potato salad! Tahini makes the world a better place. πŸ™‚

  8. Sophie33 says:

    What a great & appetizing menu!Γ§ thanks for sharing with us all! I must make these tasty recipes soon! πŸ™‚ xxx

  9. Sophie33 says:

    I added your lovely blog to my list of Foodbloggers that I dig!

  10. Yum! I definitely need to make this tabouli πŸ™‚

    • Ally says:

      Hi! Yes, you do! We were very happy when we discovered this recipe.
      I hope you are well. πŸ™‚

      • πŸ™‚ Oh, & did you get your bamboodies? Ours were a bit delayed through the holidays, but we are so excited to have them now!

      • Ally says:

        Yes, I’ve been meaning to tell you! Ours were delayed too, they arrived a few days after Xmas.
        Have you worn yours?
        My 3 yr old wanted to wear his 2 days in a row. I bought an orange one for my 6 yr old. It looks great. They were running around with the hoods on, thinking they were jedis! The baby looks cute in his, of course.

      • Exciting! I bet they all look awesome. Zaedyn & I wore ours at the beach on the weekend. I will have to put some photos up. Love them & happy with the sizing, too. They aren’t heaps bigger like the shirts.

      • Ally says:

        Great! I’m glad to hear that you and Z have been wearing them.
        Our sizing turned out well too.

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