Yesterday I tried a meatless chick’n product I found at Costco in lettuce wraps and it was yummy. The breading tended to dissolve, but that just thickened the sauce. Instead of lettuce wraps, they were more like boats though because I used romaine hearts. Then, even though I would have liked more color, since II had cauliflower in the fridge, I steamed that up and served it topped with a spicy peanut sauce. (My peanut butter is very chunky, but that just makes it more fun.)
Note: this recipe calls for some essential ingredients that you may not have on hand, but are great to add to your basics like rice wine vinegar and sesame oil. I get the liquid aminos in a health food store and use it with everything. (I don’t cook with salt very often.)
Lettuce Boats (or wraps)
!/4 C. agave syrup or honey
½ C. water
2 Tb. Braggs Liquid Aminos or soy sauce (I had some left over soy sauce and went ½ & ½ but the Braggs is healthier
2 Tb. rice wine vinegar
2 Tb. ketchup
1 Tb. lemon juice
1 Tb. stone ground mustard
1/4 tsp. sesame oil
Optional: May combine 1 T. hot mustard with 2 tsp. water. Also have 1-2 tsp. red chile paste. Guests may add either of these to their dipping sauce as desired—have individual small bowels for them.
2 T. liquid aminos or soy sauce
2 T. agave or honey
½ tsp. rice wine vinegar
About 14 pieces meatless chicken, thawed and cut into sixths.
3 T. olive oil
½ C. onion minced
2-3 cloves garlic, minced
8 oz. water chestnuts, drained and chopped fine
½+ C. mushrooms, chopped fine
Either romaine hearts for boats or butter lettuce for wraps
- Make the dipping sauce by combining all ingredients. Refrigerate.
- Heat oil in wok or large frying pan. Sauté onion and garlic.
- Prepare sauce from liquid aminos, honey and vinegar.
- Add water chestnuts and mushrooms to pan. When mushrooms are ready, add meatless bits and sauce. Heat through. (It’s not as pale as my picture looks.)
Serve in lettuce with dipping sauce.
This recipe we had the other night when I needed to use a ripe avocado and I was tired of guacamole and I still had some black bean avocado salsa. I searched and found several options for a pudding or mousse, then adjusted to what I had on hand. The result was tangy, and fun.
Lemon Avocado Mousse
(two large servings)
1 banana (mine was frozen)
1 ½ lemons (actually just the juice)
Maple syrup (2-3 Tb.—to taste)(agave would also be good)
Tiny pinch of Salt (I prefer Realsalt)
Just blend. We really enjoyed it. Imagine it with limes—and a simple ground nut crust—Key Lime pie?