Hey y’all. It’s been a while. It’s been a lot of leftovers and making old recipes in my kitchen of late, but that’s what they’re there for! Anyway, this week I had a spark of genius. This isn’t a revolutionary dish, but it is so delicious you won’t believe your taste buds. It’s so simple too! As long as you like mushrooms, this is the dish for you.
Ingredients
Teriyaki mushrooms
- 2 portabella mushrooms, sliced (or any kind of mushroom you prefer)
- 1 tsp. tamari
- 1 tsp. maple syrup
- 1 clove garlic, minced
Salad
- 1 can beans or 2 cups cooked beans (I used canned black beans)
- 1 cup cooked brown rice or other grains (I used black and brown rice with millet)
- ¼ cup green onion, chopped
- Salad greens, chopped (I used romaine and dinosaur kale)
- Chopped cilantro for garnish (optional)
- ½ cup red cabbage, sliced thinly
- ½ lemon, squeezed
- Thai peanut sauce, found here
- 1 plantain, black on the outside
Method
- For the mushrooms, place sliced mushrooms in a sauté pan over medium-high heat
- Sauté mushrooms until they begin to stick to the pan, then add a little bit of water to release them
- Once all the water has evaporated, add the garlic, tamari, and maple syrup to the pan
- Stir and let sauté until the mushrooms are sitting in a syrup-like sauce
- Remove from heat
- For the plantain, cut skin on one side of plantain (I prefer the concave side)
- Place in a vessel to steam for 10-15 minutes
- Remove from vessel when the steam in fragrant
- For the salad, combine the cabbage and the lemon juice in a small bowl
- Let marinate until the cabbage begins to bleed pink into the lemon juice
- Mix all of the remaining ingredients together in a bowl
- Place plantain, mushrooms, and cabbage slaw on top of dressed greens
- Drizzle dressing and sprinkle cilantro on top for garnish
- Enjoy!
Bread & Grapes 