Bettie Brimstone (infloresence) wrote in vegancooking,
Bettie Brimstone
infloresence
vegancooking

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Crunchy Munchy Watercress and Walnut Salad

Crunchy Munchy Watercress and Walnut Salad (yummeh even for those who don't really like walnuts - ie. me)

Ing:

-1 medium/large bunch of watercress, washed and shredded
-1 medium/large bunch of rocket OR baby spinach leaves, washed and shredded
-1/2 a red onion, finely diced
-100 g of walnuts, roughly chopped or crushed
-Six medium field mushrooms, wiped clean and sliced thinly
-250 g of very firm pre-marinated tofu, thinly sliced (non marinated tofu is fine too, but get FIRM tofu)
-2 teaspoons of minced garlic
-2 teaspoons of minched ginger
-1/4 cup of soy sauce
-1 teaspoon of minched chilli (OPTIONAL)

Method:

-Sauteeonion, garlic and ginger until soft. Add mushrooms, tofu and walnutsand sautee until mushrooms start to soften. Add soy sauce and cook forfive minutes or until the flavours are well developed. Toss throughrocket/spinach and watercress and serve warm in big bowls and slices ofsourdough bread. Really nice with a hot chocolate or espresso as achaser. :)
Tags: greens-watercress, salads
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