Mushrooms with Cumin – A Cold Whole30 Vegan Salad

Contains:  Nightshade.  Is:  Vegetarian, vegan, gluten-free, paleo, Whole30.

recipe, cumin, silk road vegetarian, mushroom, lime, cilantro, coriander leaves, salad

Yes, I could have minced the cilantro more finely than I did here, but the dish also needs a lettuce bed, not called for in the original recipe.  I hadn’t planned on writing this one up here, so there’s a dearth of photos today.

A Whole30 month of recipes!  More info about Whole30 next week…

This is from Dahlia Abraham-Klein’s book, Silk Road Vegetarian:  Vegan, Vegetarian and Gluten-Free Recipes for the Mindful Cook.  Page 89.  All recipes are vegetarian and apparently gluten-free – a few do contain dairy (which can probably be sourced animal-rennet-free for those vegetarians who look for such).  This recipe was created as a contribution to the CookingBites Cookbook Game, #7.   Yes, I made this back in November, but I play around with optimal posting times on my blog, via a set of logic which probably usually only makes sense to myself.

Prep Time: 15 minutes.
Cook Time: 20 minutes.
Rest Time:  Cool in the fridge.
Serves: 2 as a side. 
Leftovers?  Just refrigerate.

Mushroom Cumin Salad

  • 2 tablespoons olive oil                                                                 
  • 2 cloves garlic, minced                                                                
  • 8 oz (250 g) baby bella mushrooms, quartered.  (And yes, 250 grams is noticeably a larger amount than 8 ounces, so I cooked to the metric side of this ingredient!)
  • 1 teaspoons ground cumin                                                         
  • 1/8 teaspoon ground red pepper                                               
  • Salt, to taste
  • Freshly squeezed juice of 1/2 lime                                            
  • 1.5 tablespoons finely chopped coriander leaves (cilantro)    
  1.  Using a medium high heat, add the oil to your skillet.  When the oil comes to temperature (a drop of water splatters), add the garlic.  Sauté about a minute, stirring the skillet.  It is important that the garlic not burn:  either turn down the heat or remove the skillet from the cooktop if necessary.  (I had no issues with this.)
  2. Add mushrooms.  Stir constantly for five minutes.
  3. Now, add cumin, ground red pepper, salt, and the lime juice, reducing the heat to low as you do so.  occasionally.  Cook for about 10 minutes – allowing the mushrooms to release their liquids, and for most of this to evaporate.
  4. Let cool.  Place in the fridge to chill.
  5. When ready to serve, either plate individually over (optional) lettuce, or serve from a bowl.  Garnish with the cilantro (parsley if you don’t use cilantro).

Thoughts on the recipe:  Excellent and simple.  Flavors are awesome, but however, when I make this again, I’d place this once it is chilled on a bed of lettuce – perhaps Romaine, or mixed red and green leaf, or a bit of Boston (depending on mood).  Boston, ATM my first choice, would add some crunch without adding additional flavor – unless, of course, you’d love that.  This recipe is definitely a SIDE.  Those two servings actually became my lunch, since it ended up that I didn’t do this as a side…  I will be making this again, with the lettuce.  (Photo here is for how I actually created this dish this first time as requested.)

PS, my kitchen seriously smells wonderfully Cumin-Like!

Mushroom, salad, Whole30, Paleo, cumin, vegan, recipe

Thoughts on this book:  This is indeed one of my favorite vegetarian cooking resources, and got a shout-out in a recent post discussing the vegetarian cook books on my kitchen book shelf.  I have previously used a couple of the curries in here as a jumping off point for my own vegetarian cooking (although I never on my own keep to exact quantities).

I was drawn into buying this book because I really love good vegetarian and vegan cooking, especially when it comes from cultures that have a long-standing appreciation of cooking real foods of these types.  The Silk Road, as those who remember their history lessons, is the ancient trading route from areas of Asia through the Middle East, into parts of eastern/south-eastern Europe, and into northern Africa.  Indeed, a lot of the spices found their way into the medieval courts of the nobility of England and France.

Although the print is growing rather small for my old eyes (dunno how THAT happens!) this is a great book to keep to hand.  I’m considering what I might make from this next gathering here where I have several vegetarians and one omnivorous but lactose-intolerant individual on my guest list.  Being that the recipes are gluten-free also expands my horizons having this cook book to hand.

This recipe is shared with Fiesta Friday’s link party of recipes.  This week’s co–host is Antonia @

Also shared with Full Plate Thursday, another full plate of a party.


End Of Year Performance Review 2019

Having researched how this blog is performing as a year end review, I need to note that I’m getting most of my hits on Paleo recipes, past or present.  I’ll be returning to more of a Paleo approach (and I think my personal health will prefer this, anyway).  In the highest scoring recipes over the years, Tzatziki  was the main non-Paleo recipe to perform well with regards to the number of hits.  I also get a lot of visits from people seeking out offal recipes – this may well be due to a relative dearth of them on the Internet, however.  So, my recipes for those turn up in search engines faster…

I truly miss Chowstalker/Stalkerville, as a venue for sharing Paleo and Primal and Whole30 recipes.   Can’t be helped, however.  We move on.

I thought that including homesteading posts would increase visits, but while they’ve gained me new subscribers, overall visits have not increased.  However, since homesteading / DIY and related material is now part of my life here at my new home – I’m continuing these, and probably expanding on them.  Life is not entirely about viewing hits!

The most visited 2019 recipe here was:  Sous Vide Country-Style Pork Ribs.

homesteading, New Year's, 2020, ice storm

Late morning, New Year’s Day 2020. The trees are still filled with lovely and photogenic icy latticework, courtesy of the last days of 2019. The sun begins to break through.







About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Mushrooms, Salads, Vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

2 Responses to Mushrooms with Cumin – A Cold Whole30 Vegan Salad

  1. This salad looks so good! I love mushrooms.

    I can never figure out what people will be interested in for me, either. I think my top post is always about eating the vegan meals on Aer Lingus in 2017. But international flights aren’t common for me and people will have to settle for my usual content!

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