{"id":9444,"date":"2021-03-16T11:14:42","date_gmt":"2021-03-16T09:14:42","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=9444"},"modified":"2021-03-16T11:15:43","modified_gmt":"2021-03-16T09:15:43","slug":"samfa-grain-bowls-with-green-goddess-dressing","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/samfa-grain-bowls-with-green-goddess-dressing\/","title":{"rendered":"Mushroom Grain Bowls with Green Goddess Dressing"},"content":{"rendered":"<p>As astonishing as new mushrooms blooming into life have been the generous kindness of the South African public to breast cancer survivors in 2020!<\/p>\n<blockquote><p>Together a record amount for breast cancer survivors was raised!<\/p><\/blockquote>\n<p>Despite a pandemic, lockdowns and financial hardships in the year of Covid-19, South Africans have very generously contributed a record\u00a0<strong>R692\u00a0784 for Reach for Recovery\u2019s Ditto Project<\/strong>\u00a0\u2013\u00a0the highest amount raised since the project\u2019s inception in 2010.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/03\/2-2.jpg\" \/><\/p>\n<p><strong>The money comes from the Power of Pink campaign, which is the sale of fresh mushrooms in pink punnets at Pick n Pay stores every October.<\/strong><\/p>\n<blockquote><p>R1 from each punnet goes to Reach for Recovery, which provides silicone breast prostheses to breast cancer survivors who cannot afford breast reconstruction after a mastectomy.<\/p><\/blockquote>\n<p>Knowing that purchasing a punnet of mushrooms can make such a big difference, we felt like sharing some of our favourite recipes making these small but versatile vegetables.<\/p>\n<ul>\n<li><strong>Mushroom Grain Bowls with Green Goddess dressing<\/strong><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/umami-samfa-rigatoni-recipe\/\">Umami Mushroom Rigatoni<\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/caprese-samfa-zoodles-recipe\/\">Caprese Mushroom Zoodles<\/a><\/li>\n<\/ul>\n<h3><strong>Mushroom Grain Bowls with Green Goddess Dressing <\/strong><\/h3>\n<p><em>Serves 4-6<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Dressing<\/span>:<\/p>\n<ul>\n<li>1 cup plain Greek yoghurt<\/li>\n<li>1 cup packed fresh herbs<\/li>\n<li>(chives, coriander, parsley and dill work very well together)<\/li>\n<li>\u00bc cup spring onions, chopped<\/li>\n<li>Juice of 1 lemon<\/li>\n<li>1 small clove garlic, roughly chopped<\/li>\n<li>Pinch sea salt flakes<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Quick pickled cauliflower:<\/span><\/p>\n<ul>\n<li>300g cauliflower florets<\/li>\n<li>1 cup apple cider vinegar<\/li>\n<li>1 cup water<\/li>\n<li>1 Tbsp sea salt flakes<\/li>\n<li>1 Tbsp sugar<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Bowls:<\/span><\/p>\n<ul>\n<li>4 cups mixed grains, cooked (farro, spelt, barley &amp; wild rice work very well together)<\/li>\n<li>2 Tbsp olive oil<\/li>\n<li>2 cloves garlic, finely minced<\/li>\n<li>500g mixed mushrooms, white buttons, portabellinis &amp; baby buttons<\/li>\n<li>170g fresh asparagus spears, very lightly blanched<\/li>\n<li>110g shelled edamame beans<\/li>\n<li>Zest &amp; juice of 1 lemon<\/li>\n<li>\u00bd cup spring onions, thinly sliced<\/li>\n<li>Fennel fronds or fresh dill, to serve<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">For the dressing:<\/span><\/p>\n<ol>\n<li>Combine all of the ingredients in a blender, food processor or nutribullet.<\/li>\n<li>Process until smooth, adding a splash of ice cold water to thin it out until desired consistency.<\/li>\n<li>Taste, to adjust salt and pepper.<\/li>\n<li>Scrape into a jar and keep in the fridge.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">For the pickled cauliflower:<\/span><\/p>\n<ol>\n<li>Combine vinegar, water, salt and sugar in a small saucepan and bring to the boil.<\/li>\n<li>Slice off the pretty top bits of the cauliflower florets and discard the thick stems.<\/li>\n<li>(Use stems in a soup or stir fry!)<\/li>\n<li>Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow to cool. Place in the fridge until ready to serve.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">For the bowls:<\/span><\/p>\n<ol>\n<li>Heat oil and butter in a large frying pan over medium-high heat.<\/li>\n<li>Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Further:<\/span><\/p>\n<ol>\n<li>In a large mixing bowl add the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.<\/li>\n<li>Spoon into bowls. Scatter over some pickled cauliflower.<\/li>\n<li>Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>As astonishing as new mushrooms blooming into life have been the generous kindness of the South African public to breast cancer survivors in 2020! Together a record amount for breast cancer survivors was raised! Despite a pandemic, lockdowns and financial hardships in the year of Covid-19, South Africans have very generously contributed a record\u00a0R692\u00a0784 for&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-9444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=9444"}],"version-history":[{"count":2,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9444\/revisions"}],"predecessor-version":[{"id":9454,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9444\/revisions\/9454"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/9445"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=9444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=9444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=9444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}