Marinated Portobello-Steak with Sautéed Purple-Scallions & Steamed Baby Bok Choy with Beets
I prepared this dish with all local, organic farm produce and bread from the Union Square Farmer’s Market in New York City. The farmers markets in New York are amazing – there is no reason not to buy ALL your produce locally. If you live in the northeast, this is a great vegan meal that’s fresh, local, and organic!
What you’ll need for dinner for 2:
- 2 large potobello mushroom caps
- 2 cups of baby bok choy
- 4 purple scallion
- 2 medium beets
- 2 pieces of whole wheat sourdough bread
- Oil & Vinegar
- 2 Tablespoons of Tahini
- 2 Tablespoons of Balsamic Vinegar
- pinch of sea salt
- pinch of pepper
- Gently remove the stem, and rinse the dirt from the mushroom caps.
- In a shallow bowl, marinate the mushroom caps in the balsamic, tahini, salt & pepper while you prepare the veggies (about 15 minutes).
- Rinse the beets thoroughly, and cut off any undesired parts, but leave the skin (it’s full of nutrients).
- Chop Beets into medium cubes. Steam for about 20 minutes (or until fork penetrates it easily).
- Rinse the bok choy, and steam for about 8-10 minutes. These should stay somewhat crisp and sweet. If you steam too long they will get mushy.
- Sauté the scallions and mushroom caps on medium heat until caps have become flat and throughly cooked, and scallions have caramelized – about 10 minutes. Flip the caps twice.
- Serve the mushrooms on a ripped piece of organic, local bread. Top it off with the caramelized scallions.
- Serve the beets and bok choy beside the mushrooms, and drizzle with a touch of olive oil and balsamic vinegar. Add salt and pepper to taste
DB’s Etiquette Recommendation: I recommend serving this with a local, dry white wine. Be sure to tell you guest(s) about how your meal was prepared and where it came from. It makes for a more enjoyable food experience if people can understand how the food got from farm to table. Here is a list of all Greenmarkets in NYC