I recently had the vegetarian lettuce cups from PF Changs and wanted to try and recreate them at home. I forget how much I love lettuce cups, they are such an easy way to throw-together dinner with whatever is in your pantry. These have a bit of heat in them so feel free to scale down the peppers to your liking.

Spicy Lettuce Cups
Combine:
1 package baked tofu, savory flavor, finely diced
1 can (4oz) water chestnuts, drained and diced
1 can  bamboo shoots, drained and diced

Mix together:
1 tsp. cornstarch
1 tbsp. soy sauce
2 tsp. Chinese chili sauce
1 tsp. Sweet chili sauce
1 tbsp. water
2 tbsp. sesame oil

You will also need:

2 cloves garlic
1/4 red onion, minced
4 scallions, finely chopped
1 thai chili, minced
1 habanero, minced

Sauce:
2 tbsp. hoisin sauce
1 tbsp. Chinese chili sauce
2 tbsp. soy sauce
2 tbsp. water
1 tsp. sugar
1 tbsp. sesame oil
2 tsp. cornstarch
1 tbsp. rice vinegar

Lettuce cups

I know it sounds like a lot of ingredients, but you are using the same ingredients over again in different places.

Mix together the first set of sauce ingredients and toss with the bamboo shoots, water chestnuts, and tofu. Allow to sit for 5 minutes while you heat a large pan/wok over medium heat.

Add the red onion, scallions, chili peppers (if using), and garlic. Stir fry with water or 1 tbsp. sesame oil and cook for 5 minutes until onions are soft. Add the tofu mixture and stir together.

Meanwhile, combine the cooking sauce ingredients. Whisk together to combine and add to the pan. Stir together and cook for 10 minutes.

Wash and clean the lettuce. Place a scoop of the mixture into the lettuce cup and devour!

What are your favorite restaurant recipes that you would like to see made over?

BL and I LOVE this meal, our spin on a hearty chili. Packed with fiber, protein, folate, and iron this meal is not only delicious but good for you. He made this for me when we first starting dating and it’s become a permanent meal in our house. I love brown rice here but feel free to use any whole grain you have on hand. I cannot  stress enough how super easy this meal is, open a few cans of beans, add brown rice and tempeh and you have a quick weeknight meal.  Not the prettiest meal but man, is it good. The filling is also great on its on, in burritos, or tossed with lettuce for “taco” salad.

Tempeh Chili and Brown Rice

Ingredients:
2 cups brown rice, cooked
1 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or use frozen corn. I love the roasted frozen corn from Trader Joe’s)
1 large can diced tomatoes
2 jalapeno, diced
3 tbsp. taco seasoning
1 package tempeh (1lb.)

Prepare tempeh by steaming for about 10 minutes. This step is optional but I like steaming tempeh first before crumbling it. Remove the tempeh from the steamer basket and let cool. Crumble or finely dice, set aside.

Heat a large skillet pan and add the tempeh, corn, beans, tomatoes, seasonings, and jalapeno peppers. Continue to cook over medium-high heat until warmed through, about 10 minutes. Serve over brown rice.

So yummy! What are your favorite 30-minute or less dinners?

Returning from Jamaica a few weeks ago I was excited to make something using jerk seasoning. I ultimately decided on this salad: fried jerk tempeh with creamy jerk dressing. It’s got some kick! Make extra tempeh as the leftovers were really good in lavash wraps. Roll together the tempeh and whatever salad vegetables you have into a wrap; dip into the dressing. Perfect 1-2 punch for weeknight dinner and lunch the next day.

Jerk Seasoning:
4 tablespoons dried minced onion
1 1/2 tbsp. dried thyme
1 tbsp. ground allspice
1 tbsp. ground black pepper
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

1 lb. tempeh (have you tried making your own yet? The taste difference is so worth it!)
1/8 cup oil, I prefer canola/safflower
Spinach (depends on how big you like your salad)
1/2 red onion, sliced into 1/2 moons
2 large tomatoes
1/2 cup mayo (I like reduced fat veganaise)
1 small lemon
1 small lime

Combine all ingredients for the jerk rub except for the oil.  Reserve 3 tablespoons rub (about 1/2) for the dressing. Combine the rest of the rub with the oil. Dice the tempeh into 1″ cubes and toss with the rub. Set aside for 15 minutes while you prepare the salad and dressing.

Wash and tear the spinach into bite size pieces. In a large bowl combine the spinach with diced tomatoes and red onion. Feel free to add as many vegetables as you like here! Make the dressing: whisk together the mayo with the juice/zest of the lemon and lime. Add the 3 tablespoons reserved rub and stir together.

In a skillet pan, heat the 1/8 cup oil over medium/medium-high until hot. The easiest way to test the temperature is to test a piece of tempeh. Place a small piece in the skillet, if the oil bubbles around it and sizzles- it’s hot enough. With tongs, place the tempeh into the oil trying to leave as much of the spice rub as possible on. Watch out for splatter! Flip after 2-3 minutes per side until crispy. Transfer to a plate lined with a paper towel or cloth. Add crispy tempeh pieces to the salad. Toss with dressing and serve!

If you don’t like tempeh, feel free to substitute any other protein here. Chickpeas and eggplants make a great alternatives. Marinade and lightly fry as you did the tempeh. The possibilities are endless!

From the tropics to your table! If I can’t still be in Jamaica at least I’ll eat like I am.

Have you tried making your own tempeh yet? I use it in this recipe and it is incredibly light and fresh tasting. If you don’t have a fresh cake on hand, use whatever protein you want as the black bean sauce taste great on everything. We are right in the middle of asparagus season and I have been using it in most of my dishes. I can’t get enough! Use what you have on hand- The sauce is the star!

Asparagus in Black Bean Sauce

Ingredients:

Sauce:
3 tbsp. chinese black bean sauce (or 1 tbsp. fermented black beans if you can find them, finely chopped)
2 tbsp. soy sauce
1/4 cup vegetable broth
1 tbsp. cornstarch or arrowroot powder
2 tbsp. rice wine vinegar
4 cloves garlic, minced

1/4 cup onions, sliced very thin
1 lb. or 1 bunch asparagus- cut to 1″ pieces
2 tbsp. finely chopped/grated ginger or paste
1 tbsp. canola oil
1 lb. tempeh
1 thai chili, minced

Steam the tempeh and asparagus using a steamer basket or microwave. Steam tempeh for 8 minutes, asparagus for 4. Set aside and chop the tempeh into cubes.

Combine ingredients for sauce and set aside.

In a hot skillet or wok, heat the canola oil. Add the minced garlic, ginger, onion and chili and cook 3-4 minutes, stirring often. Add the tempeh and asparagus pieces and cook an additional 2 minutes until well coated with the ginger/garlic oil. Add the black bean sauce and stir fry about 5 minutes until sauce covers the ingredients and thickens. Serve immediately with brown rice or other hot grain.

Serves 4. Per serving: 340 calories, 16g fat., 3g fiber, 26g protein