Lunch recipes are the ones I get asked for most, everyone likes to have something easy on hand for busy weekdays where we have everything else on our minds but cooking. Light but nourishing, bowls are my go-to. It starts with a greens base, complex carbs from legumes and a variety of toppings to keep it interesting. A yummy dressing is a must too, of course. This vegan cobb salad hits the spot and the shiitake bacon will even make meat lovers fall for it.
Serves two.
Ingredients: (preferably organic)
- four cups lettuce (butter/romaine are ideal)
- two cups shiitake mushrooms, thinly sliced
- ½ tbsp coconut oil, melted
- 1 tsp brown miso paste
- 2 tbsp cold water
- 1 cup radishes, thinly sliced
- 1 cup sweet corn
- 1 cup cherry tomatoes, quartered
- 1 avocado, cubed
- 1 cup canned chickpeas, drained & rinsed
- ½ block VioLife vegan feta, crumbled
Honey Mustard Dressing
- 1 ½ lemons, juiced
- ⅓ cup olive oil
- 1/2 tbsp honey
- ½ clove garlic, minced
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200 degrees and spread shiitake mushrooms on a parchment paper lined baking sheet. Mix the miso paste with the cold water and stir with a fork until dissolved. Add the coconut oil and pour the mixture over the mushrooms, stir to coat evenly and bake 10-12 minutes until golden & crispy.
02. Make the dressing: add all ingredients to a bowl and mix well.
03. Arrange the salads: in two wide bowls or plates, start with the lettuce and then top with radishes, sweet corn, chickpeas, avocado, tomatoes, vegan feta and shiitake bacon. Drizzle with dressing and enjoy!
