Stir-Fry Veggie Lettuce Wraps With Ginger-Garlic Tofu, Avocado Soup & Ayurvedic Turmeric Lassi, Recipe Of The Week

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Stir-Fry Veggie Lettuce Wraps With Ginger-Garlic Tofu

CALORIES

166

SERVES

2-3

INGREDIENTS

PREPARATION

  1. In a medium bowl, whisk together the soy sauce, ginger, garlic, red pepper flakes, and sesame oil. Add the tofu and toss to coat evenly. Set the bowl aside.
  2. Heat a wok or large deep skillet over medium-high heat. Add 1 tablespoon of vegetable oil and when hot, add the tofu and any marinade remaining in the bowl. Cook 5 to 7 minutes, stirring occasionally. Carefully transfer the tofu back to the bowl to stay warm, then return the empty skillet to heat. Add the remaining tablespoon of vegetable oil and when hot, add the vegetables. Cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes. Add the sauce and toss to coat the vegetables evenly. Add the tofu, toss to combine, and remove from heat.
  3. To serve, select a cup-shaped leaf from the head of iceberg lettuce. Scoop several spoonfuls of sautéed vegetables and tofu into the lettuce cup, making a mini taco shape. Repeat with the remaining lettuce cups and sautéed veggies. Serve hot, with Sriracha hot sauce for garnish if desired.

NUTRIONAL INFORMATION

Per Serving: Calories: 166 | Carbs: 12 g | Fat: 6 g | Protein: 8 g | Sodium: 796 mg | Sugar: 2 g

Calculation used 3 tablespoons of ginger garlic sauce and doesn't include Sriracha.
Avocado Soup

CALORIES

283

SERVES

4

COOK TIME

75

INGREDIENTS

FOR THE SOUP:

  • 2 avocados
  • 5 cups vegetable stock
  • 1/2 onion
  • 1/4 jalapeno
  • 1 garlic clove
  • 15-20 sprigs cilantro
  • 1-2 limes
  • 3/4 teaspoon salt
  • freshly cracked black pepper
  • Crema (optional)
  • hot sauce (optional)

FOR THE VEGETABLE STOCK:

  • 2 onions
  • 3-4 carrots
  • 3-4 stalks celery
  • 1/2 parsley bunch
  • 2 bay leaves
  • 10-15 whole black peppercorns
  • 1 gallon cold water

PREPARATION

TO MAKE THE VEGETABLE STOCK:

  1. Start by roughly chopping 2 onions, 3-4 carrots, and 3-4 celery stalks.  Add these to a gallon-sized pot along with a dollop of oil.
  2. Let the veggies sweat until they are just starting to soften (approx. 10 minutes).
  3. Fill the pot to the brim with cold water and add 1/2 parsley bunch, 10-15 whole black peppercorns, and 2 bay leaves.
  4. Bring to a boil and then reduce heat to a simmer.  Let simmer for about an hour.
  5. Strain the stock.  You can keep the veggies around to munch on if you want.  You’ll need 5 cups of this stock for the Avocado Soup.  Store leftover stock in the fridge where it will keep for at least a few days, or in the freezer where it will keep for months.

TO MAKE THE AVOCADO SOUP:

  1. Start by cooking 1/2 onion, 1/4 jalapeño and 1 garlic clove in a dollop of oil over medium heat.
  2. When the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender or food processor along with 5 cups of stock, 15-20 sprigs of cilantro, the juice of 1 lime, 1/2 teaspoon salt, and some freshly cracked black pepper.  Combine well.
  3. Add the flesh of 2 avocados and pulse blend (I usually leave the avocados chunky).  Taste for seasoning.
  4. Add another 1/4 teaspoon salt (so that is 3/4 teaspoon total) and another squeeze of lime.

NUTRIONAL INFORMATION

Per Serving: Calories: 283 | Carbs: 19g | Fat: 25g | Protein: 4g | Sodium: 113mg | Sugar: 3g

NOTES

This is typically served lukewarm or chilled.  If you are using freshly made stock you can serve it right out of the blender, otherwise you can warm it up lightly in a saucepan over medium heat.  

Additional garnishes include vegan Crema, black pepper, and definitely a final burst of acidity (lime juice or hot sauce).

Store leftovers in an airtight container in the fridge. 
Ayurvedic Turmeric Lassi

INGREDIENTS

  • 1/2 cup coconut-almond yogurt
  • 1/2 cup of purified water, filtered or spring
  • 1 Medjool date, pitted
  • A pinch turmeric powder
  • A pinch cinnamon powder
  • A pinch cardamon powder
  • 3 saffron stigmas (optional)

PREPARATION

  1. Put all ingredients in a blender and mix for 1-2 minutes until smooth.
  2. Adjust spices if necessary. Drink immediately.

AUTHOR & RECIPE DETAILS: Stir-Fry Veggie Lettuce Wraps With Ginger-Garlic Tofu


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International favorites, American classics, and more.
Adam Merrin and Ryan Alvarez are two husbands cooking together in a small kitchen in a house on a hill in Eagle Rock, California. Finalists for the 2016 Saveur Awards for Best How-To Blog, they also edit the caramel feed for the popular crowd-sourced site, thefeedfeed.com. They met in 2001 in a recording studio where Ryan was singing and Adam was the engineer. They fell in love, and married five years later














AUTHOR & RECIPE DETAILS: Avocado Soup


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Two years living in Cozumel, Mexico turned Patrick into a Mexican food foodie.  He is the author of Mexican Craving:  9 Easy Steps to Cooking Authentic Mexican at Home.  Patrick returns to Mexico at least three times per week (in his kitchen) and shares authentic Mexican recipes and techniques on his blog Mexican Please.

AUTHOR & RECIPE DETAILS


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Healthy plant-based recipes for the active lifestyle.
Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto and all around lovers of abundance and nourishment based in Vancouver, Canada. Through they blog  Activevegetarian.com they inspire others to live a healthy, active, plant-based lifestyle. 

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