Lettuce Wraps

Although there's lots of things I make and wrap in lettuce, this has to be the best yet. My friend came over and made it the other day. Thanks again for another great recipe!

Tofu, firm

Bamboo shoots (canned)

Water chestnuts

Dried black mushrooms, soaked

or mushrooms in any form

Garlic, 1 clove

Cilantro

Green onions

1/4 c. Water

1/8 c. Soy sauce

1 T Cornstarch

Lettuce for wrappping

Fry the tofu in a little bit of oil in the wok or skillet to firm it up a bit. Add bamboo shoots, water chestnuts, mushrooms, and garlic. Cook a little and add green onions and cilantro towards the end. Stir together 1/4 cup water with 1/8 c soy sauce and 1 Tbl cornstarch. Pour into wok and cook for 1 min till thickened. Wrap in lettuce and eat!

Pot Stickers

Here is an approximate recipe from by friend Mika.

Eggplant (largest quantity)
Dried Shitake mushrooms
Dried black fungus (don't worry about it if you can't find it)
Mung bean noodles
Tofu (I usually use firm for all me recipes)
Soy sauce (a little bit to taste)
Sesame oil (a tiny bit)
Green onions
Won-ton wraps

Dice up eggplant and cook in skillet/wok until soft. Meanwhile soak dried mushrooms and fungus, and also mung bean noodles (or rice noodles)for a few minutes. Dice everything, add and stir together. Put a little into wrappers, whatever kind you can find- spring roll wrappers or eggroll wrappers. you should be able to find square or circle wraps near the tofu.  Pleat the edges after you wet the edges with water and press together. Put into a lightly greased skilled. Brown a little and then add a little water to the pan, cover with a lid and steam for a couple minutes. Dip in soy sauce mixed with white vinegar.

Portabellas Stuffed with Pesto-Mashed Potatoes

I get an "F" for presentation but an "A" for taste on this recipe I got from fatfreevegan.com http://blog.fatfreevegan.com/2006/06/portabellas-stuffed-with-pesto-mashed.html

A few potatoes, cooked and mashed

A few Portabellas (I made one per person) washed and cleaned out

Walnuts

Garlic, pressed or diced

Basil

Non-dairy milk

Nutritional yeast

Make a pesto with the walnuts, garlic and basil in food processor (I used my blender because I don't have a food processor.) Add to the mashed potatoes, incorporating some non-dairy milk if needed to make creamy. Fill washed and emptied portabellas, sprinkle with nutritional yeast and cook at 375 for 15-20 minutes until starting to brown.

Mushroom Raviloi

I came up with this recipe the other night when I had leftover gravy (recipe below). Another way to use it is over rice as hawaiian haystacks. Top with pineapple and any thing else.

Here's how to make the mushroom ravioli's.

Ingredients:

White mushrooms

Gravy (see recipe below or listed under "Gravy" label)

Veggie mozzerella cheese

1 package Azumaya spring roll wrappers

Saute diced mushrooms in a little olive oil until they soften and give up their juices. Add a little gravy and a little shredded veggie mozzerella cheese. Fill the square Azumaya spring roll wrappers. Wet the edges with water and press another square on top. Don't overfill. Boil in water for a few minutes till they float. Serve with a little more gravy on top.

Roasted Vegetables by Jess

olive oil

sun-dried tomatoes (from the jar)

garlic powder

seasoning salt

sea salt

any veggies like:

onion

eggplant

mushrooms

red and yellow peppers

yams

red potatoes

zucchini

jicama (be creative!)

broccoli

Put seasonings in olive oil and toss with chopped up veggies. Cover with foil in a baking dish for 40 minutes in a 350 degree oven. Enjoy as is or over rice, noodles, or toasted bread.

Grilled Vegetable Sanwich on Grilled Sourdough by Jess

We LOVED this sandwich. It was an awesome treat on crusty thick sourdough bread slices.
My friend made up this sandwich which I hastily made without some of her ingredients yesterday. I just pan grilled some zucchini, yellow squash and yellow pepper. I broiled sourdough drizzled with italian dressing. I assembled it with good mustard and fresh basil and spinich. It was still really great but I'd love to try her way.

Any or all of these veggies:
Eggplant
Mushrooms
Any color pepper
Red onion
Zucchini
Yellow squash
Vinaigrette
Mustard
Fresh spinich and basil
1 jar bruschetta
1 jar roasted red pepper

Pour vinaigrette on veggies and grill. Grill sourdough slices. Assemble with burschetta, roasted red pepper, and spinich and basil. Hold together with a toothpick. (Pictured is some hearty wheat rolls I used one day that I couldn't find sourdough.)