Mushroom Tofu Stew
Mushroom Tofu Stew is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings.
Mushroom And Kale Winter Salad
Ingredients
- 8-10 ounces baby kale
- 1 cup uncooked barley
- 1 rainbow carrot, sliced into thin medallions
- 2 tablespoons sliced red onion
- 2 tablespoons grated yellow or red radish
- 4 ounces pioppino mushrooms, cleaned with the ends cut off
- 5-6 dried figs, cut in half
- 4 ounces baby Bella mushrooms, cleaned with ends cut off
- 5 ounces red and yellow cherry tomatoes, some whole, some sliced in half
- 1 handful of pepitas, or pumpkin seeds
- 1 handful of micro greens
- 4 ounces block of goat cheese, crumbled
- 2 tablespoons olive oil
- salad dressing of choice
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