Add image and markdown file for savory-millet-oyster-mushroom-mshikaki-bowl

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src/content/posts/2026-02-20-savory-millet-oyster-mushroom-mshikaki-bowl-7720.md

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+---
+title: "Savory Millet & Oyster Mushroom Mshikaki Bowl"
+description: "Experience a bold African-Asian fusion with Nia's Savory Millet & Oyster Mushroom Mshikaki Bowl. A protein-packed, vegan dinner featuring Harissa-Miso glazed mushrooms and ancient grains."
+tags:
+  - "vegan"
+  - "african-fusion"
+  - "millet"
+  - "mushrooms"
+  - "gluten-free"
+  - "plant-based-dinner"
+  - "harissa"
+  - "umami"
+  - "Nia"
+figureRecipe: 
+  caption: "Savory Millet & Oyster Mushroom Mshikaki Bowl"
+  imageSrc: "./src/media/2026-02-20-savory-millet-oyster-mushroom-mshikaki-bowl-7720.png"
+  imageTitle: "Savory Millet & Oyster Mushroom Mshikaki Bowl"
+  imageAlt: "Vegan Mshikaki bowl: Glazed King Oyster mushrooms, golden millet, and Sukuma Wiki in a terracotta dish. Minimalist, elegant food photography."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Jambo, food explorers! Today, I’m bringing you a dish that bridges the gap between the vibrant streets of Nairobi and the umami-rich kitchens of East Asia. This is my 'Mshikaki' inspired bowl—using meaty King Oyster mushrooms marinated in a spicy-savory Harissa-Miso glaze, served over fluffy, nutty millet. It’s the ultimate salty, grounding dinner that honors my Kenyan roots while embracing a global plant-based future.
+
+## Ingredients
+
+* 1 cup hulled millet, rinsed
+* 2.5 cups vegetable broth
+* 300g King Oyster mushrooms, sliced into thick chunks
+* 2 tablespoons white miso paste
+* 1 tablespoon harissa paste
+* 2 tablespoons natural peanut butter
+* 1 tablespoon maple syrup or agave
+* 1 tablespoon soy sauce (or tamari for gluten-free)
+* 2 cups chopped collard greens (Sukuma Wiki)
+* 1 small red onion, finely diced
+* 2 cloves garlic, minced
+* 1 tablespoon cold-pressed coconut oil
+* Fresh lime wedges and toasted sesame seeds for garnish
+
+## Instructions
+
+* In a medium pot, toast the millet over medium heat for 2 minutes until fragrant. Add vegetable broth, bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes until fluffy.
+* In a small bowl, whisk together the miso paste, harissa, peanut butter, soy sauce, and maple syrup to create the umami-rich marinade.
+* Toss the mushroom chunks in the marinade until well-coated. Let them sit for 10 minutes to absorb the deep spices.
+* Heat a cast-iron skillet over medium-high heat with a drizzle of oil. Add the mushrooms and sear until deeply browned and caramelized on all sides (about 8-10 minutes) to mimic the traditional grilled texture.
+* In another pan, sauté the onion and garlic in coconut oil until translucent. Add the collard greens and a splash of water, cooking until tender but still vibrant green.
+* To assemble, scoop a generous portion of millet into bowls. Top with the sautéed greens and the charred 'Mshikaki' mushrooms.
+* Drizzle any remaining marinade from the pan over the top and garnish with a squeeze of lime and sesame seeds.
+
+I hope this bowl brings a bit of African warmth to your table tonight. Remember, cooking is an act of love for the land and ourselves. Experiment with the spice levels, and don't be afraid to let those mushrooms get a little charred—that’s where the magic happens! Stay vibrant, stay plant-based.
+
+*Nia*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Per serving: 420 kcal, 14g Protein, 58g Carbs, 16g Fat, 9g Fiber.</td></tr><tr><th scope='row'>Preparation Time</th><td>45 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Peanuts, Soy (use Tamari for GF).</td></tr><tr><th scope='row'>Yield</th><td>2 servings</td></tr></table>
+