Ingredients
Directions
Preheat oven to 350 degrees F.
Prepare the marinade: In a shallow dish, mix all of the shiitake marinade ingredients.
Add the mushrooms and stir so the marinade completely coats them. Marinate mushrooms for 20 minutes or even overnight in the refrigerator.
Cook the mushrooms: Place mushrooms on a parchment-lined baking sheet, spread out evenly and not on top of each other.
Bake for 10 minutes then remove them from the oven and toss, again spreading them out evenly. Turn up the oven to 375 degrees and bake for an additional 10 minutes or until slightly brown. Once cooked, remove from oven and set aside.
In the meantime, add the vegetable broth to a wok or large stovetop pan on medium heat. Add the shallots and garlic. Cook for 1–2 minutes.
Toss in the shelled edamame and cook for 30 seconds.
Add the tamari and lemon juice.
Toss in the kale, sun-dried tomatoes, and green onion. Mix to combine all ingredients, until the kale is slightly wilted.
Divide the kale and edamame mixture between two plates. Divide the sesame seed oil (if using), sesame seeds, and pumpkin seeds between the two plates, sprinkling on top of the kale edamame salad.
Top the salad with the shiitake mushrooms, dividing equally between the two plates.
Serve with additional slices of lemon, if desired.
Chef's Notes
Substitutions
Other mushrooms work well in place of shiitake. Consider using portobello, cremini, or king oyster mushrooms instead.
Instead of shallots, use red, yellow, or white onion.
Instead of fresh garlic, use garlic powder: ¼ teaspoon for every two cloves of garlic.
Use your favorite legume in place of the edamame.
Instead of kale, try spinach, bok choy, or Swiss chard.
In place of pumpkin seeds, use walnuts or pistachios.
Whole food sweetener
Use date paste in place of maple syrup.
Make it a meal
Add a cup of your favorite whole grain, such as farro, wheat berry, Kamut, brown rice, or quinoa, to each salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat oven to 350 degrees F.
Prepare the marinade: In a shallow dish, mix all of the shiitake marinade ingredients.
Add the mushrooms and stir so the marinade completely coats them. Marinate mushrooms for 20 minutes or even overnight in the refrigerator.
Cook the mushrooms: Place mushrooms on a parchment-lined baking sheet, spread out evenly and not on top of each other.
Bake for 10 minutes then remove them from the oven and toss, again spreading them out evenly. Turn up the oven to 375 degrees and bake for an additional 10 minutes or until slightly brown. Once cooked, remove from oven and set aside.
In the meantime, add the vegetable broth to a wok or large stovetop pan on medium heat. Add the shallots and garlic. Cook for 1–2 minutes.
Toss in the shelled edamame and cook for 30 seconds.
Add the tamari and lemon juice.
Toss in the kale, sun-dried tomatoes, and green onion. Mix to combine all ingredients, until the kale is slightly wilted.
Divide the kale and edamame mixture between two plates. Divide the sesame seed oil (if using), sesame seeds, and pumpkin seeds between the two plates, sprinkling on top of the kale edamame salad.
Top the salad with the shiitake mushrooms, dividing equally between the two plates.
Serve with additional slices of lemon, if desired.