1 small celeriac (celery root), grated or fined chopped
8 sun dried tomatoes
3 tablespoons fresh parsley, chopped
1 portabella, thinly sliced
1/2 cucumber, chopped
Vegit or grill seasoning
1/2 teaspoon dried oregano
salt and pepper to taste
soy parmesan cheese or nutrition yeast
This salad is incredible.
Rehydrate the sun dried tomatoes in the balsamic vinegar. Let sit 15 minutes.
Mean while, grate the celery root in the food processor and top with the juice from 1/2 lemon. Top with Vegit.
Add parsley and cucumber.
Spritz the mushrooms with balsamic and sprinkle with Vegit and oregano. Add to celery root mixture.
Slice the rehydrated tomatoes and add with extra balsamic.
Mix and top with cheese.