(For all ingredients,please use organic versions if available)
(Serves 3)
- 3–6 field mushrooms
- 3 tomatoes
- 1 bunch asparagus
- 3–6 bunches English spinach
- 3 tablespoons margarine or vegan butter
- 1 heaped teaspoon garlic powder (or fresh garlic)
- 2 tablespoons Braggs Liquid Aminos
- Avocado oil
- Salt
- Pepper
- Parsley and dill (as garnish)
Served with toast and avocado
1. Peel the field mushrooms
2. Get rid of the stalks just by pushing it
3. Put the butter which has been combined in the mushroom
4. Put the garlic (fresh garlic or powdered garlic)
5. Put the mushrooms on the frying pan (facing down)
6. Cook it in very high heat (fry about 10 minutes)
7. If it’s a little bit still hard, but it’s golden on the outside so they are done
8. Put it on a plate
Directions (to make asparagus):
1. Turn on the fire
2. Add a little bit of the vegan butter
3. Add the garlic and the braggs amino acid
4. Add the asparagus
5. Lightly fry the asparagus in a little bit of the butter (about 5-7 minutes) until
It’s a little bit soft
6. Put it on a plate
Directions (to make spinach):
1. Add a tablespoon of avocado oil (you can use any oil you like)
2. Add a bunch of spinach, or two (you could use kale or silver beet, could use anything like that)
3. When it’s soft , it’s ready and put it on a plate
Directions (to make tomatoes):
1. Take tomatos slice them in half
2. Put all the tomatoes on the pan
3. Put a little bit of avocado oil
4. Stir it
5. Cover it up (a lot quicker, and retains the flavors)
6. Cook a few minutes
Directions (serving):
1. Cut the avocados in quarters and peel them
2. Put avocado on the side of the plate
3. Put the mushroom
4. Put spinach and asparagus
5. Put some soaked apricots (for a sweet taste)
6. Put some dill and some parsley on the plate
7. Add some tomatoes
8. Finish off with grinded pepper and some salt
9. Spread the avocado on the toast
10. Put a little bit of of each (the mushroom, the tomatoes, spinach, asparagus)
11. Ready to serve
