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Ingredients
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4
portobello mushroom caps
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2 tablespoons
neutral vegetable oil, such as safflower
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Kosher salt and freshly ground pepper
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2 tablespoons
lime juice
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1 tablespoon
fish or soy sauce
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1 teaspoon
agave nectar or sugar
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1 tablespoon
finely chopped lemongrass
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1 teaspoon
chili-garlic paste
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4 cups
thinly sliced baby bok choy (from 2 small)
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8 ounces
snow peas, thinly sliced lengthwise
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1 pint
cherry tomatoes, halved
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1/2 cup
roasted salted peanuts
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1 cup
cilantro leaves
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1 cup
mint leaves
Directions
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Preheat grill or grill pan to medium-high. Rub mushrooms with oil and season with salt and pepper. When grill is hot, add mushrooms and grill, turning once, until just tender, 6 to 8 minutes. When cool enough to handle, cut mushrooms into 1-inch slices.
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In a large bowl, whisk together lime juice, fish sauce, agave, lemongrass and chili-garlic paste. Add bok choy, snow peas, tomatoes, peanuts, cilantro and mint; toss to coat salad in dressing. Season salad with additional salt and pepper, if needed. Plate salad and top with mushrooms.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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