Grilled Portobello Mushroom Steak with Baked Potato and Green Beans

Ingredients

• 1 pcs russet potato (medium, about 215g)
• 1 tsp olive oil
• 0.25 tsp sea salt (for rubbing on the skin)
• 1 tbsp vegan butter
• 1 tbsp fresh chives (chopped)
• 0.25 tsp black pepper (freshly ground, for topping)

Instructions

1. 1

   Preheat oven and prepare the potato

   • Preheat your oven to 400°F (200°C).
   • Scrub the potato well under running water and pat it completely dry with a kitchen towel.
   • Using a fork, prick the potato 8-10 times all over. This allows steam to escape during baking.
2. 2

   Season and bake the potato

   • Place the potato in a bowl. Drizzle with olive oil and sprinkle with sea salt.
   • Rub the oil and salt all over the skin until it's evenly coated.
   • Place the potato directly on the middle oven rack.
   • Bake for 50-60 minutes, or until the skin is crispy and the inside is tender when pierced with a fork.
3. 3

   Serve the baked potato

   • Carefully remove the potato from the oven with tongs.
   • Cut a slit lengthwise across the top, being careful not to cut all the way through.
   • Gently squeeze the ends of the potato to push the fluffy interior up.
   • Top with the vegan butter, allowing it to melt into the potato.
   • Sprinkle with fresh chives and a crack of black pepper. Serve immediately.

Ingredients

• 1 lb fresh green beans (trimmed)
• 2 tbsp olive oil
• 3 pcs garlic (cloves, minced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp water (for steaming)

Instructions

1. 1

   Prepare the green beans

   • Wash the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or cut off the stem ends from each bean.
2. 2

   Sauté the garlic and beans

   • Heat olive oil in a large skillet or pan over medium-high heat.
   • Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
   • Add the trimmed green beans to the skillet. Toss them to coat with the oil and garlic.
3. 3

   Cook until tender-crisp

   • Season the beans with salt and black pepper.
   • Sauté for 5-7 minutes, stirring occasionally, until the beans are bright green and have a tender-crisp texture.
   • For softer beans, add 2 tablespoons of water to the pan, cover, and let them steam for 2-3 minutes.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Drizzle with fresh lemon juice and toss one last time.
   • Serve immediately.