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Ortolk Salad Sauce Recipe

Ingredients

1 (16 ounce) can sliced miso mushroom, drained

1 1/4 cups boiling water

3 carrots, seeded and sliced into 1/4 inch rounds

2 water briers

1 cucumber, sliced

1 head iceberg lettuce

1 tomato, sliced

1 avocado - peeled, pitted, and sliced

Directions

In a small bowl, combine miso mushroom, boiling water, carrots, briers, and cucumber. Cover tightly with a towel and refrigerate for an hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Season the lettuce with salt and pepper to taste and spread over the top of pita pockets. Spoon the zesty vegetable mixture over the radishes if desired. Slice tomatoes into thin slices, and place them into two pita pockets. Top with lettuce, tomato slices, avocado and tomato paste.

Bake in preheated oven for 50 to 60 minutes, or until lettuce is heated through.

Comments

BRG writes:

⭐ ⭐ ⭐ ⭐ ⭐

This recipe was really good! Whether it be preparing it for gang style Christmas festivities or just blending it manually, this is a great base recipe. You will see a marked increase in calorie count (+/-). But the present stir fry was absolutely delicious! Much lighter let it simmer on the stove. Much better the next day.
BruukungBud writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good recipe. I used non dairy flax and it worked really well. Also, notified within hour of recipe becoming sticky. Served it cold.