Serves: 2 People
Prep Time: 50 minutes
To start, make a pot of brown rice using the ratio of one cup rice to two cups water. Add a pinch of salt. Bring to a boil; then reduce heat, cover and let simmer until water is absorbed, about 45 minutes.
Thoroughly wash the collard greens in warm water, running your hands over the leaves to check for sand and grit. Remove the leaves from the stems by creating a peace sign with your index and middle finger and running your fingers up the stem, starting at the base. Roughly chop the leaves and set them aside. Discard stems.
Chop the Lion’s Mane into even layers, about ⅛ inch thick. Set aside. For the Vegetarian Box, remove the tofu from the package and lightly pat it with a paper towel. Ideally, the tofu is pretty dry. Slice the tofu into ½ inch cubes. If you would like to save any leftover tofu, place it into an airtight container with fresh filtered water. For the zucchini, simply slice into ⅛ inch rounds.
In a large skillet, combine butter and olive oil over high heat. Add the Lion’s Mane mushrooms in a single layer; stir well and cook until the mushrooms start to release their liquid and are slightly browned, about 4 to 5 minutes. Add garlic roughly 20 seconds before the mushrooms finish cooking. Remove from heat and set aside.
Using the same skillet, reduce the heat to medium and cook the cubed tofu and zucchini circles with a couple pinches of salt. This should take about 3 minutes. Roughly one minute before the mixture is cooked, add in the roughly chopped collard greens. The tofu/squash/collard green combination should cook down over the next 60 to 90 seconds.Evenly distribute the collard greens, zucchini, tofu and Lion’s Mane over brown rice. Slice one of the pears and add a few pieces to the collards for crunch.