Mushrooms are a tasty meat substitute. Just like steak, a Portobello can be marinated, broiled or grilled with your favorite seasoning. Today’s dish features Cremini mushrooms; however, this dish could easily be prepared with Baby Bella or Portobello mushrooms.

Mushrooms are easier to digest than meat and have zero cholesterol. Nutritionists claim that mushrooms contain a high percentage of calcium, potassium, niacin and vitamin D. Mushrooms are a fungus; therefore, caution is advised for anyone suffering from fungal diseases; including, Athlete’s Foot, Black Piedra, Candidiasis, Chronic Pulmonary Aspergillosis, Dermatophyte, Mycosis, Tinea, Vitiligo, etc.

If you think you need protein, then Quinoa is considered to be a good source. It is less starchy than rice and more nutritious. Among the nutrients are potassium, magnesium and iron. There are many varieties of naturally occurring colors; however, the most common are red, black and white. The white is starchier and, although they are tiny seeds,  their texture is similar to rice.

Time: 40 mins

Pepper “Steak” Ingredients: (Servings: 4-6)

3 tbs olive oil

2×3 inch piece of fresh Ginger peeled and sliced into four large pieces

2 garlic cloves slightly mashed

1/3 cup Agave

2 tsp ground Thyme

1 Jalapeño pepper with stem removed

2 pints Cremini or Baby Bella mushrooms sliced

1 medium lime

2 Medium Green Peppers chopped

1 Medium Red Onion chopped

Cayenne pepper to taste

6-8 cups cooked Quinoa (see recipe below)

Method:

1. Add olive oil to pot or wok. There should be enough to cover the bottom.

2. Sauté ginger and garlic over low flame.

3. Add mushrooms and cover pot. Simmer for about 5 minutes.

4. Stir mushrooms and add Agave, Jalepeño, Lime, and Thyme.

5. Turn up flame to high, bring to boil and then simmer over low fire until mushrooms are tender (about 15 minutes).

6. Add Green Pepper and simmer over medium flame for five minutes.

7. Add Onion and continue to simmer over medium flame until onions and peppers are tender but not overdone (about 7 minutes). It tastes fine, if it is overdone but most people prefer crispy vegetables.

8. Slightly mash Jalepeño to allow the juices to come out without opening. Note: Jalepeños have varing degrees of spiciness. for me, they are usually not spicy enough. However, they should be left whole while cooking and can be tested for spiciness, once they are tender. Do not break them or allow the seeds to spread, if you prefer mild cuisine.

9. Add cayenne pepper, if desired and stir. I usually add ¼ tsp.

8. Remove garlic, ginger and Jalepeño to avoid eating them.

10. Add cooked Quinoa, stir it until it completely mixes in with sauce. Simmer over low flame for about 3 minutes. Note: If you expect to have left-overs, you might want to keep the Quinoa separate from the mushroom sauce. Wet Quinoa spoils faster; however, the dish tastes a little better when the Quinoa is sautéed into the sauce.

This is how the dish looks when the peppers are still crisp and the Quinoa is cooked into the sauce…

Quinoa Ingredients: (about 6 cups cooked)

1 box pre-washed Quinoa (12 oz)

2 1/3 cups water

1 tbs olive oil

1 tsp Thyme

½ tsp Savory

¼ tsp cayenne

1 medium lime

Method:

Note: Quinoa needs to be washed several times before it is cooked to remove the saponin. If the package does not say pre-washed, you will need to do this or it will have a very bitter taste. Saponin leaves a soapy film. You will know that it has been removed when the water is clear and, after several rinses, you no longer see suds.

1. Add oil to medium-sized pot.

2. Add Thyme and Savory and simmer over low fire for 3 mins.

3. Add Quinoa and water.

4. Raise the flame to bring contents to a boil.

5. Add cayenne and stir boiling contents.

6. Cover and simmer over low flame until the steam stops coming from the pot (12-15 mins).

7. Add juice from half the lime, stir and add juice from the other half. Stir again.

Enjoy!