Daily Vegan Lunch for 9 March, 2013: Chard, Mushroom, Fennel, and Cucumber Bowl

This recipe is slightly modified from the Fit For Life Vegetarian Cookbook by Marilyn Diamond.

chard mushroom fennel cucumber bowl

INGREDIENTS:

4 cups Swiss chard
1 cup fennel stalks and fuzzy leaves, chopped
1/4 cup water
1 portobello mushroom, sliced or 7 button mushrooms, chopped
1/2 seedless cucumber, julienned
1/2 yellow or red sweet pepper, diced
1 teaspoon oil

DRESSING:

Mix these in a small bowl:

1/2 a lemon’s juice
1 tablespoon olive oil
1/2 crumbled nori sheet or kelp flakes

Salt to taste
Pepper to taste

DIRECTIONS:

Fry fennel and mushrooms in a large pan on medium heat until mushrooms are beginning to brown. Add yellow bell pepper and chard and 1/4 cup of water, cover. The chard will steam. Steam for about 1 minute. Scoop the mixture into a large bowl with cucumbers. Add dressing to the vegetables and mix together.

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