Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Quinoa Stir Fry

 

Ingredients

1 cup quinoa
2 cups vegetable stock
1 tbs peanuts, chopped
1 1/2 tsp diced fresh ginger
1  cube of fresh ginger, whole
1-2 cloves of garlic, minced
1 shallot, minced
juice of 1/2 lemon or lime
cilantro
2 green onions
1-2 tbs soy sauce
1 tbs garlic chili sauce
3 cups mixed vegetables

How to make Quinoa Stir Fry

Like most of my recipes, this is something that you can use just about any vegetable you have in the fridge.  Usually, I like to add some carrots, celery, broccoli, and then some frozen Asian style stir fry vegetables.  Feel free to use whatever you have around.

In a medium sauce pan, combine washed quinoa with 1 1/2 cups of stock, a few leaves of cilantro, and the large piece of ginger.  Bring to a boil and reduce to a simmer.  Cover and cook for 15 minutes and then let sit for 5 more off of the heat.

In the mean time, in a large skillet, heat oil over medium heat.  Add garlic, shallot, ginger, and fresh vegetable.  Saute for about 4 minutes.  Add remaining vegetable stock slowly.  Add lemon/lime juice and soy sauce.  Add in the frozen vegetables, if using.  Cover, and simmer over medium low heat until warmed through and vegetables are tender.

Stir in the cilantro, green onions, and garlic chili sauce.  Serve over fluffed quinoa.  Enjoy!