Hey there!

Don’t you love Sundays? My favourite part is dinner time. For a while now, my husband has made it his Sunday routine to do dinner. So, I sit back and Sam cooks. Bliss…

Tonight Sam prepared an open-faced portobello pesto sandwich and a Tangled Thai salad from Jennifer Houston’s “Fresh” cookbook. He modified the salad dressing (delicious!)

Check out the video to see how he put together this masterpiece, and see below for the salad dressing and mushroom marinade.

Peanut Lime Dressing

3 cloves garlic, minced

1 tbsp packed cilantro

2 tbsp natural peanut butter

2 tbsp lime juice

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp peeled and chopped ginger

2 teas plant milk (soy or coconut)

1 1/2 teas organic cane sugar

1/4 cup orange juice (adjust to taste)



Teriyaki Marinade for Portobellos:

1/2 cup soy sauce

1/4 cup dry sherry

2 teas powdered ginger

1/4 cup organic brown sugar

Whisk and pour over portobellos. Let marinade for desired time. (I find just 10 minutes or so is enough.)



Margot Freitag

Taiga Whole Health