Hot and Cold Salad

Raw Spinach and tomatoes with cooked mushrooms, potatoes and zucchini 

1 lb new potatoes, cut into bite-sized pieces
2 young zucchini, sliced
4 cups sliced mushrooms
2 cloves garlic
1/2 cup vegetable broth
1-2 tablespoons tamari or low sodium soy sauce

Saute new potatoes in hot non-stick skillet with seasonings but no oil.  After they are nearly done add the mushrooms and garlic.  Sauté five more minutes.  Add zucchini last and cook just until tender.  Use vegetable broth and tamari to make a light sauce while deglazing the pan.  Spoon mixture over greens and top with fresh diced tomato.  Add nutritional yeast sprinkle to the top before serving.