Warm Potato Salad with Mushroom Nuggets
We got a lots of lovely leafy greens, plus a big bag of mushrooms in our fairfood box this week and i still hadn’t used the big bag of mushrooms from the last box- so this was the perfect recipe. The nuggets are based on a recipe from the Voluptuous Vegan by Myra Kornfeld, where is uses cremini and portobello mushrooms, but can make it with all types. These nuggets don’t look very impressive, but they are super tasty and really good barbequed too.
Start by using a food processor blend sourdough or rye bread to make about 1/2 cup bread crumbs. Tip it in a bowl then blend up about 300g soft tofu, 2 garlic cloves, dollop of miso and mustard, smoked paprika, ground cumin, thyme, oregano and 2 tablespoons olive oil. Put it all in the bowl and use the processor to chop up about 500g mushrooms in batches (not to much or they will turn into mush), also process a couple of celery sticks.
Fry up one finely chopped onion, more garlic and fry until soft, add the chopped celery and mushroom and fry until the liquid evaporates. Mix everything up in the bowl with some chopped parsley, let it sit til cool, then form into little patties and bake for about 20 minutes at 200 degrees.
I make the warm potato salad all the time, its always different, just put in whatever you feel like. Even though it is mainly raw, the roasted potato makes it really hearty and warming (plus is good at soaking up the dressing). Start by roasting 2 potatoes per person in the oven (if you want them extra crispy give them a quick fry in the pan first) this time i added cumin and sumac, but it’s also good with garlic and rosemary. While they were i sliced up red capsicum, grated carrot, rinsed sunflower sprouts and mixed leaves (it was a really nice wintery mix with baby chard and beetroot leaves in the mix). Then tossed it all together, with a dressing of avocado oil, olive oil, white wine vinegar, mustard, salt and pepper. Serve with some avocado and Chia seeds.
