Vegan Oil-Free Jerk Portobello Steak

Jerk Sauce:

5 green onions
3 garlic cloves
1-inch ginger
1 tsp allspice
1 tsp thyme
½ tsp cinnamon
¼ tsp nutmeg
¼ cup tamari/ coconut aminos
½ cup unsweetened pineapple juice
½ date past or 6-8 soft Medjool dates and ¼ cup water
1 scotch bonnet, serrano, or habanero (remove seeds)
1 lime juice.

INSTRUCTIONS

Add all the sauce ingredients to a high-speed blender. Blend until smooth.

Place the mushrooms in a cast iron skillet on medium-high heat. Press with a burger press or heavy pan until all the excess moisture had evaporated.

Brush pressed portobello mushrooms generously with jerk sauce and place pieces on a parchment-lined baking sheet. Bake at 350F for 15-20 minutes.

Add extra sauce as desired. Enjoy!

Millet and Beans:

Note: Because of it’s extremely high saturated fat content, I only eat coconut a couple times a year.

1 cup millet
1 cup coconut milk
¼ cup water
2 cloves minced garlic
1 tsp fresh grated ginger
1/3 cup chopped green onion
1/2 tsp thyme
1/2 tsp all spice
½ tsp salt
1 cup kidney beans and/or black beans

Dry roast millet for 3-5 minutes on medium low heat, or until the millet smells nutty and is popping.

Coconut milk, water, garlic, green onion, ginger, and salt. Bring to a soft boil
Reduce heat and cover.

Allow to cook for 12-17 minutes or until millets has cooked and water is absorbed.

Remove from heat for 5 minutes. Add kidney beans and use fork to fluff millet and mix in beans.
Enjoy!

** If water dries out before the millet is fully cooked, add ¼ cup of water at a time without stirring and keeping it covered.

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