Tomato and Mushroom Salad with Parsley Vinaigrette

Tomato and Mushroom Salad with Parsley Vinaigrette
Tomato and Mushroom Salad with Parsley Vinaigrette

This Tomato and Mushroom Salad with Parsley Vinaigrette is a recipe from my childhood. It is zesty, fresh, clean, and easy as can be! My mom used to make it when we would have company, as part of a multitude of other side dishes. I’ve been thinking about this dish a lot lately and wanted to recreate it. Unfortunately, my mom would not follow a recipe, so here I was improvising. After a few versions, I finally nailed it.

For other recipes of lettuce-free salads, make sure you discover the Livity Mango Salad and this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Tomato and Mushroom Salad with Parsley Vinaigrette

Tomato and Mushroom Salad with Parsley Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 lb white mushrooms, sliced very thin
  • 1/2 lb grape or cherry tomatoes, sliced thin
  • 1 medium shallot, sliced thin
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, minced
  • 2 garlic cloves, minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

In a shallow serving bowl, place a layer of mushroom, followed by a layer of tomatoes, topped by a final layer of shallots.

In a small bowl, mix the rest of the ingredients. Pour over the mushrooms, tomatoes and shallots, cover and let marinated at room temperature for one hour. 

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Salade tomates et champignons avec vinaigrette au persil

Tomato and Mushroom Salad with Parsley Vinaigrette

Cette salade tomates et champignons avec vinaigrette au persil provient directement de mon enfance. Avec son goût aigre et frais, cette salade est aussi très simple à réaliser. Ma maman la servait souvent les soirs où on avait de la compagnie pour dîner, parmi une panoplie d’autres plats en accompagnement.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/2 livre de champignons blancs
  • 1/2 livre de tomates cerise, tranchées mince
  • 1 échalote française,  tranchées mince
  • 1/2 tasse d’huile d’olive
  • 1/4 tasse de jus de citron frais
  • 1/4 tasse de persil frais, émincé
  • 2 gousses d’ail, émincées
  • 1 c. à thé de sirop d’érable
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre noir

Instructions

Dans une assiette de service creuse, placer, en étages, les champignons, les tomates et l’échalote.

Dans un petit bol, mélanger le reste des ingrédients. Verser sur les champignons, tomates et échalote, couvrir et laisser reposer à la température ambiante pendant une heure.

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Oyster Mushroom Shawarma

Oyster Mushroom Shawarma
Oyster Mushroom Shawarma

This Oyster Mushroom Shawarma brings me back… Back in the days, in Montréal, after a night out, we would go stuff our face with shish taouk and chicken shawarma sandwiches. That was the best 4 a.m. indulgence. I would always ask for extra toum, that silky Lebanese garlic sauce that makes your breath stink for days! Alas, morning would always remind you of that fact. Seriously though, these mushrooms taste, feel, and look so much like the meat version, you could easily fool people! Try to find the best possible oyster mushrooms for extremely decadent results!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Oyster Mushroom Shawarma

Oyster Mushroom Shawarma
  • Author: Karine K

Ingredients

Scale
  • 2 lbs oyster (or lion’s mane mushrooms), wiped clean with a moist paper towel
  • 2 tablespoons + 1 teaspoon allspice
  • 1 tablespoon black pepper
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon coriander
  • 2 teaspoons sea salt
  • 1/4 cup olive oil

Instructions

Preheat the oven to 375˚. Prepare the mushrooms by pulling them apart into strings. Keep some chunkier parts for a meatier texture. Place the strings in a clean kitchen towel and squeeze the water out of the mushrooms. You will need to do this in 3-4 batches. Transfer the strings to a large mixing bowl.

In a small mixing bowl, mix the rest of the ingredients. Add to the mushroom strings and mix well with your hands to make sure all the strings are well coated. Transfer the strings to a large parchment-lined baking sheet. Transfer to the oven and bake for 20-25 minutes, stirring twice. Broil for 2-5 minutes.

Serve in a pita, garnished with tahini or toum, lettuce, tomatoes, tabbouleh… Or in a salad… Or do like me and eat half the sheet after it’s out of the oven!

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Pleurotes shawarma

Oyster Mushroom Shawarma

Les nuits à Montréal se terminaient souvent par une visite chez Sara ou Amir, pour se bourrer la face de shish taouk et shawarma! Quoi de mieux, à quatre heures du matin, qu’un sandwich extra sauce à l’ail? Bien tassé avec l’alcool de la veille, on s’assurait un réveil tout en beauté… Mais sérieusement, cette recette de pleurotes shawarma est tellement fidèle à l’originale, c’est à si méprendre! Il est important de trouver des pleurotes frais pour un résultat hyper décadent!

  • Author: Karine K

Ingredients

Scale
  • 2 lb de pleurotes, essuyés délicatement avec un linge humide
  • 2 c. à soupe + 1 c. à thé de piment de la Jamaïque broyé
  • 1 c. à soupe de poivre noir
  • 1 c. à thé de cannelle
  • 1 1/2 c. à thé de cumin
  • 1 1/2 c. à thé de coriandre moulue
  • 2 c. à thé de sel de mer
  • 1/4 tasse d’huile d’olive

Instructions

Préchauffer le four à 375˚. Préparer les pleurotes en les séparant en lanières avec les mains. Séparer certaines lanières plus grosses que d’autres pour assurer une texture qui se rapproche de la viande. Placer les lanières dans un linge à vaisselle propre et tordre afin d’en extraire l’eau. Vous devrez procéder en 3 ou 4 fois. Placer les lanières dans un bol à mélanger.

Dans un petit bol, mélanger le reste des ingrédients. Ajouter aux pleurotes et mélanger bien en utilisant les mains. Placer les lanières sur une grande plaque de cuisson, préalablement recouverte de papier parchemin.  Mettre au four et cuire pendant 20 à 25 minutes, en retournant les lanières deux fois pendant la cuisson. Terminer la cuisson à broil pendant 2 à 5 minutes.

Servir dans un pita et garnir de tahini ou toum, laitue, tomatoes, tabbouleh… Ou en salade… Ou faites comme moi et mangez la moitié de la recette directement à la sortie du four!

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Savory Oatmeal with Mushroom, Spinach, and Ginger

Savory Oatmeal with Mushroom, Spinach and Ginger
Savory Oatmeal with Mushroom, Spinach and Ginger

This Savory Oatmeal with Mushroom, Spinach and Ginger is the breakfast you were looking for. I started experimenting with savory versions of oatmeal, and to my astonishment, it’s SO GOOD! Oats lend themselves so nicely to pretty much any flavor, and their nutritional value can’t be beat. Try it with any type of toppings you’d like and let me know how you like your Savory Oatmeal!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great breakfast idea using shiitake mushrooms, check out this Shiitake Bacon recipe.

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Savory Oatmeal with Mushroom, Spinach, and Ginger

Savory Oatmeal with Mushroom, Spinach and Ginger
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1 cup old fashioned oats
  • 2 cups water, plus 1/2 teaspoon sea salt (I used vegetable broth and omitted the salt)
  • 1/2 teaspoon toasted sesame oil
  • 2 large shiitake mushrooms, sliced thin
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon tamari
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup spinach leaves, sliced thin
  • 34 dried plums, diced (I used Fruit Bliss® plums)

Instructions

Bring the water to a boil and add the salt. Add the oats, reduce the heat and cook for 10 to 20 minutes, to desired consistency. While the oats are cooking, warm the sesame oil in a skillet. Add the mushrooms and ginger and sauté for one minute. Add the tamari and red pepper flakes, and cook until the mushrooms are nice and brown, about 3 minutes. Turn off the heat, add the spinach, and mix well.

Transfer the oats to a bowl, top with the mushroom and spinach mixture and some plums. Bon appétit!

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Gruau salé avec champignons, épinards et gingembre

Savory Oatmeal with Mushroom, Spinach and Ginger
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 1 tasse de flocons d’avoine à l’ancienne 
  • 2 tasse d’eau avec 1/2 c. à thé de sel de mer (parfois, j’utilise du bouillon de légumes, et j’omets le sel)
  • 1/2 c. à thé d’huile de sésame grillé
  • 2 gros champignons shiitake, les queues enlevées, tranchés mince
  • 1 c. à thé de gingembre frais, émincé
  • 1 c. à soupe de sauce tamari
  • 1/4 c. à thé de flocons de chili broyés 
  • 1/4 tasse d’épinards frais
  • 34 pruneaux, en dés

Instructions

Porter l’eau (ou le bouillon de légumes) à ébullition. Ajouter le sel. Ajouter les flocons d’avoine et cuire pendant 10 à 20 minutes (selon la consistence désirée). Pendant ce temps, réchauffer l’huile de sésame. Ajouter les champignons et le gingembre et faire revenir pendant 1 minute. Ajouter la sauce tamari et les flocons de chili broyés. Cuire jusqu’à ce que les champignons soient dorés, environ 3 minutes. Retirer du feu, ajouter les épinards et bien mélanger.

Mettre le gruau dans un bol, garnir de la préparation aux champignons et des pruneaux. On se régale!

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Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti
Shiitake and Leek Spaghetti

So you’ve got your routine face back on, you’re ready to take on the week… Wait. You have to make dinner tonight. Wait, what? Well, make this pasta dish! With few ingredients and less than 30 minutes required, this Shiitake and Leek Spaghetti will fast become part of your weekly rotation.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 tablespoons coconut oil
  • 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
  • 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
  • 34 sprigs fresh thyme (optional)
  • 67 whole dried allspice berries (optional)
  • 1 can coconut milk
  • 1/3 cup pumpkin seeds, toasted
  • 1 teaspoon white wine vinegar (optional)
  • Sea salt and pepper, to taste
  • Spaghetti, cooked according to package directions

Instructions

Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!

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Spaghetti aux champignons shiitake et poireaux

Shiitake and Leek Spaghetti
  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 3 c. à soupe d’huile de coconut
  • 3 poireaux, lavés, coupés en deux sur la longueur et tranchés mince
  • 8 onces de champignons shiitake, tranchés 1/4 pouce (environ 3 1/2 tasses)
  • 3 à 4 branches de thym frais (en option)
  • 6 à 7 grains de piment de la Jamaïque (en option)
  • 1 boîte de lait de coconut
  • 1/3 tasse de graines de citrouille, rôties
  • 1 c. à thé de vinaigre de vin blanc (en option)
  • Sel de mer et poivre, au goût
  • 1 boîte de spaghetti, cuits selon les directives sur l’emballage

Instructions

Chauffer l’huile de coconut dans une grande poêle à feu moyen-vif. Ajouter les poireaux, le sel de mer et le poivre, au goût, et cuire, en brassant souvent, jusqu’à ce que les poireaux soient tendres, environ 3 à 4 minutes. Ajouter les champignons, le thym, le piment de la Jamaïque, et cuire, en brassant souvent, jusqu’à ce que les champignons soient dorés, environ 5 minutes. Ajouter le lait de coconut, 1/2 tasse à la fois, en s’assurant de faire épaissir entre chaque ajout. Assaisonner au goût de sel et de poivre. Bien chauffer, ajouter les graines de citrouille et retirer du feu. Ajouter le vinaigre de vin, bien mélanger, et servir sur les spaghettis cuits. Bon appétit!

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Mushroom Curry

Mushroom Curry
Mushroom Curry

Ah, curries! When my Mother-in-law visits us in Arizona, or when we visit Chicago, I always take the opportunity to cook with her and write down recipes to pass down to future generations. It’s always such a treat, and every time, I feel like she’s letting me in on some major secrets! This Mushroom Curry satisfies my cravings for Indian food and for mushrooms. It is quick to make, and can be served over rice or any other grain. I like it served over sorghum, a gluten-free grain, native to Africa, and used extensively in Indian cuisine.

Indian cuisine is one of the most intricate and evolving types of cuisine, thanks to its 8,000-year history, characterized by various cultural groups and regional traditions. For more traditional Indian recipes: Brinjal Fry (Indian Sautéed Eggplant), Toor Dal with Brussels Sprouts, Chickpea Chole, Curry Fried Potatoes with Heirloom Tomato Sauce.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Mushroom Curry

Mushroom Curry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup grapeseed oil
  • 10 whole cloves
  • 1/2 stick cinnamon
  • 1 large onion, chopped small
  • 1/2 teaspoon turmeric
  • 1 heaping tablespoon garlic-ginger paste
  • 2 tomatoes, chopped small
  • 1 lb mushrooms, chopped small
  • 1 heaping teaspoon sea salt
  • 1 teaspoon chili powder
  • 3/4 tablespoon garam masala
  • Fresh cilantro, to garnish

Instructions

Heat oil in a medium saucepan over medium-high heat. Add the cloves and cinnamon stick, and sauté 1 minute. Add the onion and turmeric, and sauté until the onion is caramelized, about 7-10 minutes. Add the garlic-ginger paste and sauté one more minute. Add the tomatoes, stir well, cover, and cook 2-3 minutes, stirring once or twice.

Add the mushrooms and stir. Add the salt and chili powder and mix well. Cover and cook, stirring occasionally, for 4-5 minutes, until the mushrooms are tender, but with a little bite. Add garam masala, turn off the heat, and done! Serve with some fresh cilantro. Bon appétit!

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Curry de champignons

Mushroom Curry
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’huile de pépin de raisin
  • 10 clous de girofle
  • 1/2 bâton de cannelle
  • 1 gros oignon, haché
  • 1/2 c. à thé de curcuma
  • 1 grosse c. à soupe de pâte gingembre et ail
  • 2 tomates, hachées
  • 1 livre de champignons, hachés
  • 1 c. à soupe de sel de mer
  • 1 c. à thé de poudre de chili
  • 3/4 c. à soupe de garam masala
  • Garniture: coriandre fraîche

Instructions

Chauffer l’huile dans une casserole moyenne à feu moyen-vif. Ajouter les clous de girofle et la cannelle et faire sauter pendant une minute. Ajouter l’oignon et le curcuma, et faire revenir jusqu’à ce que l’oignon soit tendre et caramélisé, environ 7 à 10 minutes. Ajouter la pâte de gingembre et ail et faire revenir pendant une minute. Ajouter les tomates, bien mélanger, couvrir et cuire pendant 2 à 3 minutes, en brassant quelques fois.

Ajouter les champignons, le sel de mer et la poudre de chili. Mélanger, couvrir et cuire, en brassant de temps à autre, pendant 4 à 5 minutes. Ajouter le garam masala et bien mélanger. Retirer du feu et servir garni de coriandre fraîche. Bon appétit!

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Carrot and Mushroom Bourguignon

Carrot and Mushroom Bourguignon
Carrot and Mushroom Bourguignon

When I was eating meat, beef bourguignon was one of my favorite things. To make and to eat. People would ask me to make it if they were coming over, and they would always ask for the recipe; a true classic! The taste of the cooking broth, which is basically a whole bottle of red wine, was fantastic with crusty bread and mashed potatoes. I haven’t cooked anything close to that French comfort food since becoming plant-based, as those French recipes are sometimes hard to “veganize”. However, after experimenting so much with mushrooms (and I love them so much!), I figured I could totally recreate the taste without the beef chuck. And I did! This Carrot and Mushroom Bourguignon, served over garlic mashed potatoes, is sublime, and totally French!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another amazing French classic, check out this Chickpea Bouillabaisse.

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Carrot and Mushroom Bourguignon

Carrot and Mushroom Bourguignon
  • Author: Karine K

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 1 cup shallots, chopped
  • 6 very large carrots, cut into big chunks
  • 4 cloves garlic, minced
  • 56 large portobello mushrooms, stems removed and cut into big chunks
  • 1/2 cup flour
  • 1/3 cup Cognac
  • 1 bottle Pinot Noir
  • 1 cup vegetable broth
  • 4 bay leaves
  • 45 sprigs fresh thyme
  • 20 cipollini or pearl onions
  • 1 1/2 cup cremini mushrooms, halved
  • Sea salt and pepper, to taste
  • Garnishes: fresh minced parsley

Instructions

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until golden and fried, about 4-5 minutes. Add the carrots and cook, stirring often, until carrots start getting tender, about 8 minutes. Season with salt and pepper, add garlic and cook one more minute. Remove the carrot mixture to a bowl and keep aside.

Place the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

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Carottes et champignons à la bourguignonne

Carrot and Mushroom Bourguignon
  • Author: Karine K

Ingredients

Scale
  • 4 c. à soupe d’huile d’olive, divisé
  • 1 tasse d’échalotes françaises, hachées
  • 6 grosses carottes, coupées en gros tronçons
  • 4 gousses d’ail, émincées
  • 5 à 6 gros champignons portobello, sans les queues et coupés en gros morceaux
  • 1/2 tasse de farine
  • 1/3 tasse de Cognac
  • 1 bouteille de Pinot noir ou de vin de Bourgogne
  • 1 tasse de bouillon de légumes
  • 4 feuilles de laurier
  • 4 à 5 branches de thym frais
  • 20 oignons perlés ou cipollini
  • 1 1/2 tasse de champignons cremini, coupés en deux
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais, haché

Instructions

Dans une grande cocotte, chauffer 2 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les échalotes françaises et cuire jusqu’à ce qu’elles soient dorées et croustillantes, environ 4 à 5 minutes. Ajouter les carottes et cuire, en brassant souvent, jusqu’à ce que les carottes commencent à ramollir, environ 8 minutes. Assaisonner au goût de sel de mer et de poivre, ajouter l’ail et cuire, une minute de plus. Transférer le mélange de carottes dans un bol et réserver.

Déposer la farine dans un bol peu profond et assaisonner de sel et de poivre. Ajouter 2 c. à soupe d’huile à la cocotte et chauffer à feu moyen-élevé. Placer les cubes de champignons dans la farine afin de bien les recouvrir. Transférer dans la cocotte. Laisser brunir (il est possible que vous deviez effectuer le tout en quelques étapes). Une fois les champignons bien dorés, déposer tous les champignons dans la cocotte et déglacer avec le Cognac. Gratter le fond de la cocotte afin de déloger les sucs de cuisson, et laisser le Cognac évaporer. Ajouter le vin, le bouillon de légumes, les feuilles de laurier the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

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Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup
Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

This Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup definitely has French flair. It got its inspiration from a recipe in The Modern Vegetarian Kitchen by Peter Berley. It is pretty, delicate, and full of different flavors that create the perfect soup for a dinner party. Peter suggest the use of any “wild” mushrooms, but I had shiitake on hand. Feel free to change it up. Remember that you have to soak the kamut and the kidney beans overnight (or for 6-8 hours at room temp), so start the day before, or soak them before leaving for your day in the morning.

Kamut, a variety of khorasan wheat, was rediscovered in Egyptian tombs in the 20th century. Some say that Noah brought kamut kernels along on the ark, hence the nickname Prophet’s Wheat. Others call kamut King Tut’s Wheat claiming it was found in the tomb of an Egyptian pharaoh. Although its origins are debated, there’s no denying the fact that kamut wheat is full of protein and essential nutrients. Try his healthy Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup today!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

  • Author: Karine K

Ingredients

Scale
  • 1/2 cup dried red kidney beans, sorted
  • 1/2 cup whole-grain kamut
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • 4 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery rib, with leaves, finely diced
  • 1 cup finely sliced savoy or napa cabbage
  • 8 ounces shiitake mushroom, thinly sliced (I cut mine in small dices)
  • 3 garlic cloves, minced
  • Coarse sea salt
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar
  • Black pepper
  • Fresh parsley for garnish

Instructions

Combine the beans and kamut in a strainer and rinse briefly under cold water. Place them in a bowl with 4 cups of cold water and soak for 6 to 8 hours at room temperature (or for up to 24 hours in the refrigerator). Tie the thyme and the sage with kitchen string to make a bouquet garni.

Drain the beans and kamut. Combine with the vegetable broth and the bouquet garni in a soup pot, and simmer the mixture for 1 to 1 1/2 hours, until tender.

While the beans cook, warm the olive oil in a skillet over medium heat. Add the onion, carrot, celery, cabbage, mushroom, garlic, and salt and sauté for 5-7 minutes until softened. Reduce the heat to low and cook gently 10-15 minutes more. Once the beans and kamut are nice and tender, transfer the vegetables and their juices to the soup pot. Add the soy sauce and vinegar and simmer for 15 minutes to meld the flavors. Discard the bouquet garni. Season with salt and pepper to taste, garnish with parsley and serve. Bon appétit!

Keywords: kamut, kidney beans, shiitake, soup

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