What I ate today // Portobello Mushrooms with Ginger Miso Dressing // vegan recipe
Really easy to make vegan feast with Asparagus, Purple Broccoli

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Ingredients:
Mushrooms
2 Portobello Mushrooms
1/2 teaspoon Curry Powder
Teaspoon of Extra Vrigin Olive Oil

Cous Cous
1/2 cup Chickpeas
1 Cup of Cous Cous
1 teaspoon Curry Powder
Pinch or Coriander
Pinch of Salt
Dried Chilli Flakes

Mean greens
Purple Brocollii Stems
Baby Asparagus
Basil
Thyme
Coriander
Tri-Colour Tomatoes
Wild Mushrroms
Tablespoon Pine Nuts

Ginger Miso Dressing
3/4 cup Rice Vinegar
2 teaspoons grated Ginger
1/2 teaspoon of Agave Nectar
1/2 Lime
1 minced clove of Garlic
Teaspoon of Sesame Seeds
Tablespoon of Miso paste
Pinch of ground black pepper

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