Recipes, Therese Elgquist

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Brunch Wok with Oatmeal, Mushrooms and Almond Dressing

The idea is simple; toss in a few different vegetables (select by season and what is available in the store) and a couple handfuls of legumes in a wok pan (ordinary frying pan also works of course), fry until al dente. Add some kind of grain and a handful of leaf spinach. Plate up and drizzle over a dressing or sauce and serve with crispbread or your favorite bread. Done!

So, let’s get to wok-ing!

Brunch wok with oatmeal, mushrooms and almond dressing
(2 servings)

3/4 cup of oatmeal, preferably soaked overnight
1/2 small red onion
100 grams of oyster mushrooms, or other preferred mushroom
2 carrots
1/2 apple
1 can black beans (drained)
1 handful fresh spinach
1 small handful fresh parsley
sprinkle in some fresh chopped dill
sea salt and freshly ground black pepper

Almond dressing:
1 tablespoon almond butter
1 1/2 tbsp water
1 teaspoon apple cider vinegar
1 pinch sea salt

For serving:
seedy crispy bread

Cook the oats according to the instructions on the packaging. 2-3 minutes if pre-soaked. Allow to cool slightly, fluff with a fork.

Peel and finely chop the onion. Fry in a splash of water in a wok pan until softened. Grate the carrots. Slice the mushrooms. Dice the apple. Add everything into the wok pan and stir for a few minutes.

Pour and rinse the black beans. Chop parsley and dill. Add to the wok with the spinach and remove from the heat.

Mix together the ingredients for the almond sauce, taste with salt.

Divide the oatmeal into two bowls, drizzle over almond dressing and serve with a seedy crisp bread.

Please follow Therese Elgquist on Instagram @plantbasedbythess, or continue to be inspired by Therese’s website plantbasedbythess.com

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