John Myers
Ingredients for 4 servings:
- 350 g pasta of your choice
- 20 cocktail tomatoes or mini plum tomatoes
- 1 cucumber(s)
- 1 can of mushrooms, 1st choice, approx. 200 g
- 90 g soy shreds
- 100 ml soy cream (Soy Cream Cuisine)
- 2 tbsp soy yogurt (yogurt alternative)
- 1 tbsp tomato paste
- 3 tbsp salad herbs
- 1 tsp vinegar, light
- 1 dashes tomato ketchup
- 100 ml water
- salt and pepper
- basil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Cook pasta according to the instructions until al dente. Prepare the soy strips according to the instructions. For puffed strips, it’s best to heat water in a kettle, place the dry strips in a pot, sprinkle with salt or vegetable stock powder, pour the hot water over them, and let them stand for 15 minutes. Drain the water, rinse the soy strips with water, and then squeeze out any excess moisture; a meat tenderizer works particularly well for this. Then add them to the salad bowl or, if you like them crispy, fry them again. Wash the tomatoes and cucumber and cut them into pieces. Then add them to the bowl. Canned mushrooms don’t have the best reputation, but they work perfectly in this salad. Place the mushrooms in a colander and sprinkle with a little salt to draw out more water. Once everything is in the bowl, season with salt and pepper to taste. Be careful with the salt, as there will be a dressing to make later. For the dressing, put the yogurt, cream, tomato paste, herbs, water, and vinegar in a bowl. Sprinkle with salad herbs (if you don’t want to put everything together yourself, you can also use a bag of salad herbs) and mix vigorously with a whisk. Taste and mix frequently. Add vinegar and a dash of ketchup for the necessary acidity and mix vigorously again. Basil, preferably dried from a jar, adds a few pretty splashes of color to the dressing. Pour the dressing over the salad and mix everything well.
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