Ingredients (use vegan versions):
- 1/2 lb. fresh mushrooms
- 8 oranges
- 2 lemons – the juice from these lemons
- 1 white onion – sliced in Julienne(?)
- 1 tablespoon minced parsley
- 2 tomatoes – blended in a little water
- 1 tomato – peeled and diced
- 10 drops olive oil
- 1 dash oregano
- 1/4 teaspoon vegan mustard
- 1 teaspoon salt
- 3 tablespoon ketchup (optional)
Directions:
Put the onions in a bowl and add the juice from one lemon and salt. Let stand while you
prepare the rest of the recipe. Cook the mushroom in water with a little salt and a
couple of drops of lemon juice for about 5 minutes and slice. Squeeze the juice from the
8 oranges, add the parsley, the juice from the other lemon, the blended tomatoes and diced
tomatoe, olive oil, mustard, salt, dash on oregano, ketchup (optional), the onions, and
last but not least the sliced mushrooms. Let sit in the fridge for about an hour and
serve.
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