Amidst all the cocktail parties, end-of-year celebrations and festive fun, keep it real with everyday homemade-gourmet feasts like Mushroom Grain Bowls with Green Goddess Dressing https://bit.ly/3UsDsI8. #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #buddhabowl
Mushroom Grain Bowls with Green Goddess Dressing
1 cup plain Greek yoghurt
1 cup packed fresh herbs (chives, coriander, parsley and dill work very well together)
¼ cup spring onions, chopped
juice of 1 lemon
1 small clove garlic, roughly chopped
pinch sea salt flakes
freshly ground black pepper
QUICK PICKLED CAULIFLOWER
1 cup apple cider vinegar
1 cup water
1 tbsp sea salt flakes
1 tbsp sugar
300g cauliflower florets
2 tbsp olive oil
2 cloves garlic, finely minced
500g mixed mushrooms (white buttons, portabellinis and baby buttons work well)
salt and pepper, to taste
4 cups mixed grains, cooked (farro, spelt, barley and wild rice work very well together)
170g fresh asparagus spears, very lightly blanched
110g shelled edamame beans
zest and juice of 1 lemon
½ cup spring onions, thinly sliced
fennel fronds or fresh dill, to serve
1 For the dressing, combine all of the ingredients in a blender, food processor or nutribullet. Process until smooth, adding a splash of ice cold water to thin it out until desired consistency. Taste and adjust salt and pepper to taste. Scrape into a jar and keep in the fridge until needed.
2 For the pickled cauliflower, combine the vinegar, water, salt and sugar in a small saucepan and bring to the boil. Slice off the pretty top bits of the cauliflower florets and discard the thick stems. (Use stems in a soup or stir fry!)
3 Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow to cool. Place in the fridge until ready to serve.
4 For the bowls, heat oil and a dollop of butter in a large frying pan over medium-high heat. Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often, until just tender and golden brown. Season.
5 In a large mixing bowl, combine the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.
6 Spoon into bowls. Scatter over some pickled cauliflower. Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.