Wild Mushroom, Peruvian Potato
and Baby Greens with Tofu

Wild Mushroom, Peruvian Potato, and
Baby Greens with Tofu

Ingredients

For the potatoes:

2 lb. purple Peruvian potatoes, diced
2 tsp. sea salt

Place the potatoes and salt in a pot, cover with water, and simmer for 15 to 20 minutes, or until just softened. Drain well and reserve.

For the mushrooms, tofu and greens:

1/4 cup of olive oil
3 cups sliced wild mushrooms (any varietals will work:shiitake, cremini, blue foot, chanterelle, oyster, hen of the woods, etc)
4 cups baby greens (spinach, stemmed and rinsed dandelion, or any other hearty baby green will work), washed well.
2 cloves garlic, chopped
1 lb. extra firm tofu, drained well and cut into 1/2 inch dice
1 tsp. fresh thyme, chopped
1 Tbsp. cracked black pepper
1 1/2 tsp. sea salt
1 1/2 Tbsp. vegan butter (try Earth Balance brand)

Heat the oil in a large sauté pan.

Add the mushrooms and sauté on high heat for 5 minutes, or until softened.

Add the greens and garlic and sauté for 3 minutes, or until the greens have just begun to wilt.

Add the remaining ingredients, including the potatoes, except for the vegan butter, and heat through.

Remove from the heat, sitr in the vegan butter, and serve immediately.

Makes about 4 servings.


Source: The Quantum Wellness Cleanse by Kathy Freston.