Bear Box #1! Lime Portobello Caps with Spicy Cabbage and Peppers

Bear works on a boat, and he works long hours. So when it comes o food here's not a lot of options. He can buy some things at work, but the vegan options are limited and he can only do that on his rare day shifts. The rest of the time he has to bring food in. A lot of his coworkers bring in fast food or store frozen meals on board, but it can be expensive and unhealthy, so I started making him food to go. This one was pretty easy. 

Ingredients- 

1/2 Bell Pepper

1 Large tomato

1 Portobello Cap

1 onion

1 Handful Cilantro

1 small can Diced Green Chiles 

2 handfuls Red Cabbage

1 Lime

Hot Sauce, Garlic Powder, Salt, Pepper

Start by chopping your cilantro and setting it aside. 

Dice the onion.

Mix the can of chiles with the juice of one lime.

Slice the mushroom cap and toss them with the chilles, lime juice and cilantro, then set it aside for at least fifteen minutes.

Chop your tomato and bell pepper

Sautee the cabbage, pepper and tomato on medium. I added 2tsp of garlic powder, a dash of pepper, a dash of salt and several large shakes of tobasco. Adjust seasoning as you see fit.

Toss the shroom mix into a pan on medium high heat. The onions should become clear and the mushroom tender. Takes about 10-15 minutes.

I served min on a bed of seasoned brown rice. My secret for great rice? I add seasoning while it cooks. This time it was 2 tablespoons of adobo for 2 cups of uncooked rice, stirred right into the water. The great thing about this recipe is it microwaves really well and still tastes great.