What’s for dinner? Coconut creamed greens and mushroom
This mushroom dish is surely going to blow you away. Not only is it vegan – and vegetarian-friendly, it’s tasty, colourful and healthy.
Serves 4
You’ll need: 1 large onion, finely diced; pinch ground nutmeg; 1 Tbsp nutritional yeast (optional but gives a wonderful cheesy flavour to vegan dishes); 1 tin unsweetened coconut milk; 1 large bunch swiss chard or kale; 250g Portabellini mushrooms, sliced; ½ cup fresh pomegranate rubies; ½ cup coconut flakes, lightly toasted; olive oil or coconut oil; salt and freshly ground black pepper, to taste.
How to:
In a large frying pan, heat a little olive or coconut oil.
Add the onion and sauté until soft. Season well and add the nutmeg and nutritional yeast.
Pour in the coconut milk and bring to a simmer.
Wash and dry the swiss chard. Roll up the leaves and roughly chop them
Once the coconut milk has reduced slightly add the swiss chard. Simmer for a few minutes until the chard softens.
In a separate frying pan heat a fresh drizzle of olive or coconut oil. Pan-fry the mushrooms until golden brown and just tender.
Season lightly.
Spoon the greens and golden mushrooms into a serving dish.
Top with the pomegranate rubies, toasted coconut flakes and a fresh crack of black pepper.
*Recipe and image by the South African Mushroom Farmers’ Association.
