Sour Strawberries, Portobello Mushroom and Fruit Puree Salad


Strawberry, Portobello 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!

Strawberry, Portobello Salad

And that is a great lunchbox idea too!

Strawberry, Portobello Salad

You may also like

3 Comments

  • Justina L
    June 19, 2013 at 3:33 am

    That looks lovely!

    • Lovlie
      June 19, 2013 at 4:09 am

      Thanks Justina. It tastes good too! 🙂

  • blessedmama
    June 21, 2013 at 9:12 pm

    Wow, I would never have thought to combine those ingredients! Did they taste good together? Of course, they did! 🙂

Comments are closed here.

We Sell on Etsy

Catch us Elsewhere

Join the Veganlovlie Cocoon!

Never miss out. Sign up for updates and receive vegan recipes, fusion Mauritian recipes, cooking tips & other resources.

Subscribe via RSS/Reader/Email

Essentials in our Pantry

How-To’s and Cooking Tips

Vegan Cookbook Shelf

Join over 30K Fans on Facebook

Follow us on Google+