This week's Meatless Monday recipe comes from the folks we lifted our name from: the non-profit group The Monday Campaigns, which works with in association with the Johns Hopkins’ Bloomberg School of Public Health. Their goal is to help reduce meat consumption 15% to improve people's and the planet's health.

The group got the recipe is from Donna of Fab Frugal Food.

MUSHROOM PANCAKE SALAD
Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.

Serves 4

For the savory mushroom pancakes:

2 large eggs
2 cups low fat milk
1 tablespoon low-sodium soy sauce
1 teaspoon hot sauce
1 cup whole wheat flour
1/2 teaspoon baking powder
1 pound mushrooms, roughly chopped
A little butter or cooking spray for the skillet
3 cloves garlic, pressed
1 teaspoon kosher salt
1 teaspoon cumin

To complete the mushroom pancake stacked salad:

½ cup low fat Greek yogurt
1 tablespoon Dijon mustard
2 tomatoes, sliced
1 cucumber, sliced
2 bell peppers, sliced
To make the savory mushroom pancakes:

In a medium bowl, whisk together eggs, milk, soy sauce, hot sauce, flour and baking powder. Set aside.

Pulse the chopped mushrooms in a food processor until very finely minced.

Melt a little butter in a large skillet over medium-high heat. Add the finely diced mushrooms, garlic, salt and cumin to the skillet and cook, stirring frequently to release moisture. Cook for 5-8 minutes or until all the moisture has evaporated. Remove skillet from heat and cool to room temperature.

When mushroom mixture has cooled, stir into the egg-milk batter.

Prepare another skillet with cooking spray or melt a little butter in the skillet over medium heat. Pour about ¼ cup of batter into the skillet, spreading with the back of a spoon to form a 4-5 inch disc. Cook for 2-3 minutes per side, or until pancake has been cooked through. Repeat until you are out of batter.

To complete the mushroom pancake stacked salad:

Mix Greek yogurt and Dijon mustard together in a small bowl.

Spread one pancake with a small spoonful of the yogurt mixture. Layer one slice tomato, one slice cucumber and one slice bell pepper on top of the pancake. Repeat so stacked salad has 2 yogurt covered pancakes and 2 slices of all the veggies.

Repeat process until you have made several stacked salads and are out of pancakes. Enjoy!

Photo courtesy of The Monday Campaigns