Thanks to sky-high humidity and temperatures in the triple digits, we're attempting a No-Cook month on Cheap Healthy Good, my primary blog. So far, perhaps unsurprisingly, the best recipe ideas have come from vegans.
Since vegan cookbooks don't include meat but tend to load up on vegetables, the oeuvre naturally includes more raw and heatless meals. Supermarket Vegan, by Donna Klein, eschews meat substitutes like seitan and tempeh as well, making it even more useful for our purposes.
Marinated Mushroom Salad is just one healthy, cold winner amongst a victory parade of bruschettas, guacamoles, dips, wraps, sandwiches, and desserts. Juicy, fresh, and unexpectedly toothy, it's a good main course or side dish, and should appeal to carnivores and veg-heads alike.
Like many no-cook dishes, assembly is stunningly easy: chop up some produce, throw in a few herbs, dress everything, and refrigerate. The original recipe called for 1/2 teaspoon dried oregano and 1/2 teaspoon dried tarragon. I didn't have the tarragon, and went with a full teaspoon of oregano. Besides that, there were no changes.
So, here's to you, vegans. Grazie for all the good ideas, and for not heating my kitchen any more than absolutely necessary.
cup extra virgin olive oil
tablespoons white vinegar
tablespoon Dijon mustard
teaspoon dried oregano
Freshly ground black pepper
3 to 4
cups sliced button mushrooms
cups cherry or grape tomatoes, halved
8 to 12
pitted kalamata olives, halved (optional)
cup parsley, chopped
1 In a large serving bowl, combine olive oil, vinegar, mustard, oregano, salt, and pepper. Whisk together.
2 Add mushrooms, tomatoes, olives, and parsley. Stir to combine.
3 Let sit a few minutes on the counter. Stir again.
4 Store in the fridge for at least 2 hours. Stir again before serving. Serve cold or at room temperature.