Thai Larb salad (vegan)

Thai Larb Salad (vegan)

Ingredients

1 packet of Omnimeat
1 baby portobello mushroom (or a few small mushrooms), chopped up
2 stalks of spring onion
2 cloves garlic
1 red chili (sliced into small strips) - or dried chili flakes
a few stalks fresh coriander - if you use the stalks, cut them fine, otherwise, just use the leaves
vegan fish sauce (I happened to have a Vietnamese one)
sugar (brown)
cooking oil
juice of 2 small limes

Preparation:

1. Add the minced omnimeat to a frying pan / wok in a bit of cooking oil and stir fry it. Add a bit of finely chopped red chili (or dried chili flakes).
2. Add the mushrooms and stir fry for a few minutes, add spring onions, garlic, chili next, stir-fry.
3. Add the juice of 2 small limes (or 1 big one), a pinch of sugar and the vegan fish sauce (you could add some other kind of saltiness like tamari sauce as well if you don't have vegan fish sauce).
4. Add the fresh coriander (and if you have it thai basil or mint would go really well too) to the mixture and stir through.
5. Use Romain lettuce leaves and add a bit of rice in it and serve the larb mixture on top of that. Top it off with some of the chili strips and coriander for presentation.

Ingredients

prepare the ingredients

after stirfry completed

lettuce and rice prepared for serving

Rainbow Salad

My friends call this my rainbow salad as it has all the colours of the rainbow in it (more or less).

ingredients:

different types of lettuce (I used a mix of red and green coral salad in this one)
cherry tomatoes (halved)
yellow capsicum (for the colour!) sliced
avocado (sliced)
strawberries (sliced)
blueberries
walnuts (broken into smaller pieces)
fresh basil leaves (torn into smaller pieces)

of course you can vary the ingredients to your taste!

dressing:

balsamic vinegar
extra virgin olive oil (use a good one, not the one for cooking)
drizzle of honey
finely shredded young ginger
finely shredded basil leaves
pinch of sea salt (I use pink himalayan salt from the grinder)

preparation:

arrange all the ingredients nicely in a salad bowl.
prepare the dressing, and sprinkle it evenly over the salad - so that it keeps it nice looks and the guests who will be eating all get some of the dressing when they serve themselves.