Raw Mushroom Salad
Total time: 15 minutes • Active time: 15 minutes
Serves: 1 (main dish) | 2 (side dish)
Protein-packed and vitamin-rich, this colorful salad is quick and easy to make and has a wonderful, crunchy taste.
• 2 Tbsp white balsamic vinegar
• 4 Tbsp red wine vinegar
• 4 Tbsp shoyu (or tamari)
• 1/2 tsp ground cumin
• 7 oz [200 g] small king oyster mushrooms, cut into bite-sized pieces (about 3 1/3 cups)
• 1/4 cup [15 g] mixed sprouts (such as alfalfa and arugula)
• 12 cherry tomatoes, halved (or 1/2 tomato, diced)
• 1 green onion (scallion), finely diced
• Sea salt and freshly ground black pepper to taste (optional)

  1. Put both of the vinegar, shoyu, and cumin into a medium bowl and blend well.
  2. Add the mushrooms and mix well, coating them completely. Let marinate for 5 minutes.
  3. Meanwhile, combine the sprouts, tomatoes, and green onion in a salad bowl.
  4. Spoon the mushrooms together with the marinade over the top. Sprinkle with the salt and pepper to taste, if desired, and mix thoroughly.

Mushroom, Radish and Sprout Salad
Total time: 10 minutes • Active time: 10 minutes
Serves: 2 (main dish) | 4 (side dish)
Mushrooms are one of the best vegan natural meat substitutes you can find, making this scrumptious salad ideal to serve as a main dish to your omnivore friends.
• 1 small head firm lettuce, chopped (about 3 cups [225 g])
• 2 1/2 cups [150 g] alfalfa sprouts
• 1 large tomato, diced
• 3/4 ripe Hass avocado, pitted, peeled, and diced into bite-sized pieces (save remaining 1/4 for the dressing)
• 4 large button mushrooms (or any other firm mushrooms), quartered
• 1/2 small red bell pepper, sliced (save remaining 1/2 for the dressing)
• 5 red radishes, trimmed and halved
• 1/4 ripe Hass avocado
• 1/2 small red bell pepper, cut into chunks
• 2 cloves garlic
• 4 Brazil nuts
• 1 Tbsp shoyu (or tamari)
• 2 Tbsp apple cider vinegar
• 6 basil leaves
• 1/4 tsp ground rosemary
• 1/4 tsp ground sage
• 4 Tbsp cold water
• Sea salt and freshly ground black pepper to taste (optional)

  1. Place the lettuce and alfalfa sprouts in a salad bowl.
  2. Add the tomato, avocado, and mushrooms to the salad.
  3. Top with the bell pepper and radishes.
  4. Put all the dressing ingredients into a small food processor fitted with the ‘S’ blade.
  5. Blend until well combined, about 1 minute.
  6. Pour the dressing over the salad and toss thoroughly before serving

Potato Olive Salad
Total time: 20 minutes • Active time: 15 minutes
Serves: 2 (main dish) | 4 to 6 (side dish)
The combination of golden-yellow potatoes, Kalamata olives, and sun-dried tomatoes looks and tastes absolutely amazing.
• 1 lb [500 g] baby potatoes (unpeeled, unless organic), halved (or regular potatoes, cut into bite-sized pieces)
• 1 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 24 Kalamata olives, pitted and cut into fine strips
• 1 oz [30 g] oil-free sun-dried tomatoes (about 12), diced
• 2 Tbsp parsley leaves, finely chopped
• 4 Tbsp tomato passata
• 4 Tbsp mild yellow mustard
• 2 Tbsp shoyu (or tamari)
• 2 tsp dried dill
• 2 Tbsp apple cider vinegar

  1. Place the potatoes in a large saucepan and cover completely with cold water. Stir in the turmeric and pepper, and bring to a boil over high heat.
  2. Reduce the heat and simmer until a skewer slides easily through the potatoes, about 15 to 20 minutes, depending on the kind of potatoes.
  3. Drain the potatoes well, and put them into a stainless steel bowl.
  4. Pour some cold water into your sink. Place the bowl containing the potatoes into the cold water for at least 5 minutes to help them cool off.
  5. Add the olives and sun-dried tomatoes to the potatoes.
  6. Put all the dressing ingredients into a small bowl and mix thoroughly with a teaspoon.
  7. Spoon the dressing over the potatoes and mix well. Transfer to a salad bowl.
  8. Garnish with the parsley.