30 minutes or fewer
This recipe is adapted from Vegetarian Times but has my pH Secret twist upon it and is slightly different.
SAUCE:
1/4 Cup of lime juice
1 small scoop of Stevia powder
2 Tbs. of Bragg's Aminos - a non fermented soy sauce
1 Tbs of Lemon Juice
FILLING:
1 16 oz. package of Morning Star Meal Starters soy chicken
2 cups bean sprouts
1/2 pound green beans, thinly sliced
1 large carrot, shredded
1 tbs. Sesame Oil
2 cloves of garlic minced
2 tbs minced fresh ginger
1 cup of low sodium vegetable broth (yeast free)
1/4 cup of chopped fresh mint
1/4 cup of lime juice
2 tbs chopped shallots
1tbs. Bragg's Aminos
1 tbs. lemon juice
1 scoop of stevia power
for a slightly less healthy version add 1 tsp. of Sirracha sauce.
TOPPINGS & WRAPS
1 cucumber pealed and cut thin strips
fresh mint, cilantro and basil
18 romaine or bib lettuce leaves
1/2 cup chopped almonds (or peanuts for a less healthy version)
Directions:
1. To make the sauce whisk together all ingredients in a small bowl.
2. To make Filling: Chop up fake chicken into small pieces. Heat oil in skillet over medium heat. Add ginger and garlic and saute` 1 minute. Add 'meat' and broth, cover and cook 5 minutes. Uncover, add beans, bean sprouts and increase heat to medium-high and cook 10 minutes, or until the liquid has evaporated. Stir in remaining ingredients including carrots.
3. Chop mint, cilantro and basil together and place on table. Place cucumber strips on table.
Let diners spoon filling onto lettuce leaves, sprinkle with herbs and nuts. Serve with bowls of sauce on the side.
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