Ok, this was definitely a fly-by-the-seat meal, but here's the general recipe directions -
1/2 cup tamari/soy sauce
1/4-1/2 cup water (depending on how strong you want it)
2-3 cloves garlic diced small
1 TBSP lemon juice
1/2 tsp sesame oil (optional)
Small knob ginger peeled and grated
Mix it all together and then pour enough to fill caps of clean portobello mushrooms (I had two med/lg)
I also soaked about 1 cup of chickpeas in some of the marinade. Both for about 2 hours. (You will end up with extra marinade! Save for
When it was time to cook, I cut up mushrooms into bite size pieces and added them to hot skillet (medium heat) with the marinade that they had been soaking in. Then added the chickpeas (not all the marinade from that).
Once the mushrooms were starting to get soft, I added the clean and chopped asparagus and some frozen edamame (peas would be good too). Then the cooked brown rice and finely chopped dried pineapple. Cooked till everything was warm! Then topped with some sesame seeds and cut up some snack seaweed sheets!
Enjoy! Tag me if you try it, I'd love to see how it turns out!