Nithya mahindra
Natural Healing Enthusiast
03:18 PM | 28-04-2021
# Vegan creamy Mushroom sauce which is tastes as same as dairy cream sauces
# rich in calcium and anti- oxidant
# you will love to eat salads
For Mushroom parsley cashew sauce
1. Mushroom- 6 pieces (big)
2. Soaked cashew - 8 full ( soaked for 2 hours )
3. Parsley- 2 tbsp chopped
4. Onion chopped- 1/2 ( if big)
5. Garlic - 6
6. Coconut milk - 150 ml
7. Salt
For for salad
1. Boiled corn - 100 grams
2. Boiled broccoli- 200 grams
3. Aubergine- 1 full ( medium size)
4. Lettuce or icebergs- 100 grams chopped
1. In a pot ( kadai) add onion, mushroom, chopped garlic and cashew. Saute it for 10 min in Sim flame till water evaporates.
2. Switch off the flame. And then add half tsp of parsley (not full, rest will be used while heating the sauce) and stir .
3. Once it cools puree it along with coconut milk .
4. Then in a kadai add the puree (if it's too thick add water50ml) and then add remaining parsley and give a boil and add salt. Switch off the flame .
5. Sauce is ready .
To make the salad:
1. Slice the aubergine thin (1mm to 2 mm) and toast in Sim flame until its toasted or cooked (if u want spread some oil and toast both the side. For oil free version ,toast as such with out oil)
2. Alternatively, you can also bake aubergine at 180* for 15 to 20 min till its golden brown or cooked )
Assembling
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