Posts Tagged ‘egg free’

Miso Arugula Greens with Roasted Portobello

Spabettie is a Blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge

Yield: two salads

dairy-free, egg-free, soy and gluten free, vegan

Ingredients

Miso Dressing
1/4 cup smooth miso paste
1-2 tablespoons olive oil
juice of one lemon
1 green onion, minced fine
water to thin, as needed

2 large portobello mushrooms
miso dressing (recipe follows), divided
4-5 large handfuls fresh arugula
2-3 ounces vegan goat cheese
1/4 cup almonds

Directions

Miso Dressing: Whisk all ingredients – adjusting liquids for desired consistency. Insert straw and drink Store in airtight container in fridge.

Preheat oven to 350 degrees.

Clean mushrooms by brushing with damp paper towel. Trim stem.

Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each). Bake at 350 degrees for 15-20 minutes, until mushrooms are warmed through and miso has roasted into the mushroom. Slice into half-inch slices.

Meanwhile, rinse arugula and pat dry. Divide between two serving plates, top with vegan goat cheese and almonds. Dress with remaining miso dressing, top with warm portobello.