TAMPA (BLOOM) – For Black History Month, Bloom celebrates Black entrepreneurship with Brian Lee, CEO of Scratch Grocery whose company embraces the growing plant-based movement. Brian joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom to share a plant-based recipe for Lion’s Mane Steak & Cheese Grits Recipe.
Lion’s Mane Steak & Cheese Grits Recipe
Cooking the Lion’s Mane Steak:
- Sear 1 lb of Lion’s Mane Mushroom in a cast iron skillet
- Press down on the top of the Lions mane to get it to desired size
- Brown on each side
- Remove from pan and set aside
- Add 1 cup of boiling water, 2 tablespoons of vegan red wine, 1 tablespoon of grapeseed oil, 1 tablespoon of coconut seasoning marinade or coconut aminos, 1/2 cup Scratch steak seasoning (or thyme, garlic, onion, black pepper) to a bowl and mix.
- Add lionsmane and marinade to a zip lock bag. Let marinade for 30 minutes to overnight
- Remove the lion’ s mane from the ziplock bag and squeeze all of the liquid out of the mushroom
- Add salt on both sides and cook until done.
Cooking the vegan cheese grits:
- Add Add 2 cups of almond milk, 2 cups of vegetable broth, 4 tsp Scratch Cajun Seasoning (or salt, pepper, garlic powder, smoke paprika, cayenne pepper) to a pot and bring to a boil
- Reduce heat to low and add 1 cup Scratch grits
- Let grits simmer for 10 minutes while stirring periodically
- Add 1 cup almond milk, 1/3 cup melted vegan Butter, 1 cup vegan cheddar cheese, 1 tsp salt and stir
- Let simmer for 10 minutes or until grits reach desired consistency
- Add grits to a plate, top with kale or vegetable, add lion’s mane steak on top.
