Chimichurri salad bowl with eggplant, tofu, fennel and shiitake mushrooms from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 43) by Hetty McKinnon

  • scallions
  • cilantro
  • ground cumin
  • eggplants
  • fennel
  • paprika
  • parsley
  • Greek yogurt
  • olive oil
  • jalapeño chiles
  • shiitake mushrooms
  • firm tofu
  • cooked brown rice
  • fresh oregano
  • toasted sesame seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating overnight. Can substitute other Asian mushrooms for shiitake mushrooms; and zucchini, carrots, sweet potatoes and asparagus for eggplants and fennel.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.