Mushroom Lettuce Wraps

Mushroom Lettuce Wraps

2-3 heads of romaine hearts

24 oz. mushrooms diced (Costco)
1 cup red bell pepper diced or 1 can water chesnuts diced
1 TBS+ 1 tsp. fresh ginger, grated
2 TBS soy sauce
1 TBS hoisin sauce
1/4 tsp. toasted sesame oil
3 green onions sliced
1 TBS chopped cilantro, plus more for garnish

Add all ingedients except cilantro and green onion to large pan and saute over med-high heat until most liquid is absorbed. Add green onion and cilantro cook 1-2 minutes. Garnish with cilantro and serve on romaine leaves.

Sesame Noodles with Sweet Chili Sauce

Sesame Noodles with Sweet Chili Sauce

16 oz. whole wheat linguine
1/4 cup soy sauce
2 TBS sweet chili sauce (Trader Joe's)
2 tsp. toasted sesame oil (Trader Joe's)
1 tsp. minced garlic
1 tsp. sugar
2 TBS hot water
3-4 green onions, sliced

Bring large pot of water to boil and add pasta. Whisk all other ingredients except green onions in small bowl. When pasta is al dente remove from heat and drain. Meanwhile add most of the green onions to the pot used to cook the pasta. Saute for a minute or so. Add pasta and sauce and toss to coat. Garnish with green onions.

Healthier Cornbread

1 cup corn meal
1 cup unbleached flour or white whole wheat flour
1 cup soy or almond milk
1/2 cup sugar or sugar substitute
1/3 cup applesauce or canola oil
1 TBS Ener-G- Egg Replacer
4 TBS water
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup defrosted whole kernel corn (optional)

Preheat oven to 375 degrees.
Mix water and egg replacer with wisk, set aside.
Mix dry ingredients in med mixing bowl.
Mix in almond or soy milk, applesauce or oil, and egg replacer. Fold in whole kernel corn if using.
Grease baking pan or muffin tin with non stick spray.
Pour mixture in pan, and bake 20-25 mins. or about 15 for muffins. Makes 12 muffins.

Brazilian Black Bean & Pumpkin Soup

I love serving this soup with cornbread and salad for a delicious meal.

Brazilian Black Bean & Pumpkin Soup

1 ½ cups dried black beans, rinsed
8 cups reduced sodium chicken broth
1 small or med. Onion, chopped
3 cloves garlic, minced
One 15 ounce can of pumpkin puree (1 ½ cups)
1 ½ cups chopped tomato
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 ½ tablespoons fresh lemon juice
3-4 scallions, thinly sliced, divided

Soak beans. Drain and add to a pot with the broth, onions, and garlic. Bring to boil then simmer until beans are tender, about 1 hour. Add remaining ingredients, reserving 2 TBS scallion for garnish. Simmer 15 mins.

Lentil Tacos or Taco Salad

This is a great taco filling, taco salad base, or over baked potatoes w/tomatoes,lettuce, guacamole


1 cup chopped onion
1-2 garlic cloves, minced
1 cup dried lentils
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
Salt to taste
Salsa

Directions:
-Put all ingredients in pot and bring to boil, then simmer for 30-45 minutes, or until the lentils are done. Add salsa into mixture at the end if desired.

Mexican Corn (add on tacos or taco salad)
1 bag frozen corn
add garlic salt, chili powder and microwave until hot. You can add cilantro and lime which makes it really good.

How I make our tacos:
Heat a non-stick pan, spray with non-stick spray and add soft corn tortillas. Heat for a few minutes on each side until hot.
Fill with lentil filling, lettuce, tomatoes, or pico de gallo, mexican corn, sliced olives, guacamole, lime. Serve with Cilantro Lime rice if desired.

Taco Salad:
Mix lentils and toppings for tacos (with a lot more lettuce) in large bowls, add crushed tortilla chips.