Lions Mane Mushroom Fried Steak with Swiss chard, Baked Agave Beans and Spicy Sweet Tots
- 10-Spicy Sweet Tots
- Lions Mane Mushroom
- 2 Leaves- Swiss Chard
- ¼ lb.- Navy Beans
- 2 tbsp- Agave
- Enough to cover- Vegan Mayo
- Enough to Cover- GF Panko Flakes
- 1 tsp- Umeboshi Vinegar
Beans: Start this dish with sorting your raw beans. This is to take out all cracked beans and rocks. Then soak if possible for 2-6 hours. Once soaked and sorted, place beans into pressure cooker. Make sure the beans are covered by at least an inch. Please remember to NOT add salt. If you do not own a pressure cooker you can just buy a can of cooked beans. Once cooked, strain most bean juice and place beans back into pressure cooker (in pan if you use a can) add Agave, salt to fit.
Swiss Chard: Using a medium sauté pan, heat on medium. To prep the chard, wash by filling a large bowl with H20. Immerse all leaves without them touching the bottom of bowl. Separate the stems from the leaves and cut stems in small dice. Add to pan with touch of olive oil. Let cook until they get color. Rough chop Chard and add to pan, once wilted finish with Umeboshi Vinegar.
Millet Tots: Preheat oven to 375 degrees. Once oven is ready, bake off Spicy Sweet Tots.
Mushroom Steak: Rub Lyons Main with vegan mayo, coat with panko, pan fry on Medium Heat until golden Brown.
-Enjoy Chef Ko