Warm mushroom salad x2

With the changing of the season once again upon us, the cold starting to settle in I love being in the kitchen cooking up a storm of warm wholesome foods. With school also starting so do the extra curricular activities for the kids which leaves little time some nights to prepare a satisfying home cooked meal. So this Beauty Detox blogging assignment was perfect to take me away from my staple ingredients and cook something satisfying and simple.

kenoki mushrooms

warm mushroom salad with homemade green and red tomato sauce on a bed of fresh spring green mix 

I felt the idea behind this assignment was to keep it simple, so that is what I tried to do. I love throwing a whack of spices and ingredients into a recipe but sometimes simple is better and in this case it was as it helped to highlight the flavors of the mushrooms and keep my schedule on time.

green and red tomato sauce.

My 5 year old daughter actually called this recipe mushroomtastic!

mushroomtastic!

Recipe:

Fresh spring salad mix

portobello mushrooms

kenoki mushrooms

fresh garlic minced

coconut oil

nutritional yeast flakes

Sauce ingredients:

4 green tomatoes

2 large ripe tomatoes chopped

1 sm onion chopped

1 stick of celery chopped

1 clove of garlic minced

fresh oregano

pink himalayan salt and black pepper to taste

In a pot over medium heat put in all tomatoes, onion, garlic, salt and pepper put on a lid and stir occasionally. The juice from the red tomatoes will keep a nice consistency for the sauce. Next in a frying pan on medium heat add coconut oil, then garlic and portobello mushrooms, allow to cook for 5-8 min before adding kenoki mushrooms. Add oregano to tomato sauce and stir. Next add kenoki mushrooms to frying pan and allow to cook for another 10 min or so till mushrooms are soft. On a plate add a big helping of spring salad mix, tomato sauce and then top with mushrooms and sprinkle with nutritional yeast flakes and enjoy!

fresh oregano used in my tomato sauce

For my second recipe I made it because I had fresh left over mushrooms from my first recipe. I always buy in bulk due to having to feed so many mouths. Which in turn inspires many different variations of the ingredients at hand.

warm mushrooms with sauteed greens on a bed of butternut squash

Recipe:

1 butternut squash

1 package of salad greens

brown button mushrooms chopped

portobello mushrooms chopped

1 onion chopped

1 clove of garlic chopped

pink himalayan salt and black pepper to taste

nutritional yeast flakes

coconut oil

In a 400 degree oven place butternut squash cut in half and emptied of seeds, face down on a lightly greased pan for 30-45 min. Meanwhile in a pan over medium heat add coconut oil, when heated add garlic, onion and cook till onions are soft, next add chopped mushrooms and season with salt and pepper. Allow to cook for 10 min till mushrooms are soft. Add greens and cook for 5 more minutes till soft. On a plate lay down a bed of butternut squash and top with mushroom mix and sprinkle with nutritional yeast flakes. Enjoy!

butternut squash with mushrooms sauteed with salad greens, on top is fresh parsley

I loved these recipes because they were simple, delicious and the kids really loved them. The first recipe was a take on spaghetti, while the second recipe was to help use up leftover produce. Both recipes are vegan and packed full of nutrition for being  as quick and  as simple as they were.

kenoki and portobello mushrooms ready to cook