Sour Strawberries, Portobello Mushroom and Fruit Puree Salad
I was disappointed with 2 things from this week’s grocery shopping: the sour strawberries and the floury apples (that weren’t suppose to be!). I dislike eating either of these on their own. So, generally I’d add the sour strawberries to some vegan yogurt, if I happen to have any, and eat them in this way.
But as for floury apples, I would usually just use them as a fat substitute in baking.
This time I tried something different and added the strawberries to my salad, combined with some pan fried portobello mushrooms, drizzled with a little coconut oil and some Braggs liquid aminos seasoning. As for the apples, I turned them into a fruit puree.
The fruit puree is nothing but a floury apple, one overriped pear and a tablespoon of soft brown sugar. Peel, chop and cook all on low-medium heat until they are soft enough to be mash with a wooden spoon. Cook a little more to allow the liquid to reduce.
So, if you are like me and don’t like greasy salad dressings, a spoonful of sweet fruit puree to the salad makes a tasty combo!
And that is a great lunchbox idea too!