Ingredients
Fresh:
4 ounces button mushrooms, chopped
4 ounces shiitake mushrooms, chopped
1 14.5-ounce can cannellini beans, rinsed and drained
1 bunch kale, leaves torn
Fresh lime juice from 1 lime
3-5 garlic cloves, minced
1 shallot, chopped
6 ounces raw feta cheese, finely crumbled (for topping)
1 cup cilantro, chopped (for topping)
Staple:
6 tablespoons avocado oil
1 tablespoon black sesame seeds
Water
3 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Chop mushrooms, cilantro, garlic, shallots, and lime if not done already.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
- Cook mushrooms until browned and crispy, about 8 to 10 minutes. Season with salt and pepper and transfer to a plate.
- For the cannellini bean puree, blend cannellini beans, lime juice, 3 tablespoons of avocado oil, 3 garlic cloves, salt, and 2 tablespoons of water until smooth.
- In the same skillet, add 1 tablespoon of avocado oil. Cook shallot and 2 garlic cloves until beginning to brown, about 1 minute. Add kale, salt, and pepper; cook until wilted, about 3 to 5 minutes.
- Serve the mushroom and kale mixture over pureed beans. Top with chopped cilantro, black sesame seeds, and feta cheese.
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