Mushrooms

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¾ pound baby bella mushrooms, cut into quarters

2 tablespoons sesame oil

½ yellow onion, finely diced

4 cloves garlic, minced

½ teaspoon oregano

½ teaspoon smoked paprika

½ teaspoon chili powder

Salt, to taste

¼ cup tomato paste

1 ½ tablespoons reduced sodium tamari, or soy sauce

2 teaspoons Sriracha

2 teaspoons maple syrup

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Garlic Broccolini

1 medium head broccoli, broken into small florets

1 tablespoon olive oil

2 cloves garlic, thinly sliced

Salt and pepper, to taste

3 tablespoons water

1 tablespoon olive oil

2 cloves garlic, smashed

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Edamame

1 cup defrosted edamame

Dash of tamari, or soy sauce

4 cups cooked Rice

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1. To Make the Mushrooms: Heat the oil in a medium saucepan. Sauté the onion on medium low heat until golden brown. Add the garlic and sauté another 30 seconds. Add the spices and mix, then add tomato paste. Mix together and add tamari, sriracha and maple syrup. Add mushrooms and keep stirring on medium heat until mushrooms release their water.

2. To Make the Garlic Broccolini: Heat the olive oil in a skillet over medium heat. Add the garlic and cook until golden and fragrant, about 1 minute. Remove garlic with a slotted spoon and set aside. Add the broccoli florets to the skillet. Season with salt and pepper. Pour in the water and cover, allowing the broccoli to steam for about 3 minutes until just tender. Remove the cover and continue to cook until the water has evaporated and broccoli starts to brown. Top with garlic for serving.

3. To Make the Edamame: Heat the olive oil in a skillet. Add the garlic and cook about 1 minute until fragrant. Add the edamame and cook while agitating until it starts to brown a little. Remove from the heat and toss with tamari.

4. To Assemble: Divide the rice among four bowls and top evenly with mushrooms, broccolini and edamame.