veggie lettuce wraps.

veggie lettuce wraps

1 tablespoon olive oil

1 large eggplant, diced

1 onion, diced

1 red bell pepper, diced

1 lb mushrooms, diced

2 cloves minced garlic

1 can water chestnuts, chopped

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon freshly grated ginger

1 teaspoon Sriracha®, optional for heat

2 green onions, thinly sliced

Salt and pepper to taste

1 head romain or butter lettuce

Heat olive oil in a large wok over medium heat. Add eggplant, onion, bell pepper, and mushrooms. Sauté  for about 3-5 minutes. Stir in the remaining ingredients, except for lettuce. Cook for about 1-2 minutes and remove from heat.

Serve by spooning veggie mixture into clean, trimmed lettuce cups.

kombu & noodles.

kombu & noodles

8 cups water

1 foot kombu seaweed

8 ounces shiitake mushrooms, thinly sliced

3 leeks, thinly sliced and rinsed

2 carrots peeled and cut into match sticks

1/3 cup low-sodium soy sauce

1/3 cup teriyaki sauce

12 ounce package of soba noodles

1 bunch watercress

4 green onions, thinly sliced

Bring to boil in a large soup pot the water and kombu. Let simmer for about 20 minutes until the kombu is breaking apart. Add the mushrooms, leeks, carrots, soy sauce, and teriyaki sauce. Let simmer for 10 minutes.

Cook soba noodles according to package directions. Drain and set aside.

To serve divide the noodles and watercress among four bowls. Pour broth and vegetables over the noodles and garnish with the green onions.

miso soup.

miso soup

4 cups water

1 foot seaweed chopped (about 30 sq in)

1/3 cup white miso

4 green onions chopped

1/2 block firm silken tofu, cut in 1 in cubes

2 tablespoons low sodium soy sauce
1 lb shitaki mushrooms, optional

Bring water to a slow simmer and add seaweed. Allow to simmer for 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to low and add the rest of the ingredients. Stir until the miso is well dissolved. It’s best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes four servings. 

fried rice.

fried rice

1/2 cup carrots, chopped

1 cup mushrooms, sliced

1 organic zucchini, chopped
1 can water chestnuts, drained

2 tablespoons organic low sodium soy sauce

3 cups cooked brown rice

1/3 cup green onions, chopped

1/3 cup teriyaki sauce

In a large wok, sauté carrots, mushrooms, zucchini, and water chestnuts until just barely cooked. Add soy sauce and stir.  Quickly add cooked rice, green onions and teriyaki sauce. Mix together and cook until rice is fried and starting to clump. Add more teriyaki sauce if needed.