Thai Lettuce Wraps

My husband, Bill, travels often for his job in sales. Because of this, he has the opportunity to eat in many different restaurants. One of his favorites is Lieu’s Chinese Bistro in Greenville, SC. After hearing him rave repeatedly about the wonderful lettuce wraps, I asked him to help me create our own version of that delectable dish. After a few hours in the kitchen, we came up with this recipe. Enjoy!

Tip: Freezing peeled ginger prior to grating makes it easier to work with!

1 head iceberg or bibb lettuce

3 tablespoons dark sesame oil

1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes

3/4 teaspoon salt

1/2 cup green onion, both parts cut small

1/2 cup celery, 1/4-inch dice

1/2 cup radicchio lettuce, 1/4-inch dice

1/2 cup lite coconut milk

1/4 teaspoon fresh grated ginger

1 teaspoon Liquid Aminos (an unfermented soy sauce found at health food stores)

1/8 teaspoon curry powder

1 tablespoon milled cane sugar

1 tablespoon fresh lemon juice

3 tablespoons dry-roasted cashews, chopped fine

1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.

2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.

3. Add green onion, celery and radicchio; sauté for 1 minute on high.

4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.

5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.

Serves two as a main dish or four if other items are also being served. Delicious!

“All that I am or hope to be I owe to my mother.”

—Abraham Lincoln

Melt-in-your-mouth Malt-o-Meal Mini Muffins

These mini muffins are as much fun to make as they are to eat. I love the tiny crunchy texture of every bite. These Malt-o-Meal Mini Muffins will be a hit at any party or brunch. They also make ideal secret sister gifts or can be wrapped and used as a sweet hospitality gift.

1 1/4 cups whole-wheat pastry flour

3/4 cup Malt-o-Meal cereal, dry

1/2 cup Sucanat

1 tablespoon Rumford baking powder

1/2 teaspoon salt

3/4 cup Silk vanilla soymilk

1/4 cup canola oil

1 tablespoon vanilla

1 1/2 teaspoon EnerG egg replacer

2 tablespoons water

1. Mix together dry ingredients.

2. In a small bowl, whisk together the water and egg replacer until foamy. Add all liquids to the dry ingredients and mix well.

3. No need to oil nonstick muffin pans. Using a tablespoon scoop, fill mini muffin tins. Bake at 375 degrees F for 10 minutes. Allow to cool for 5 minutes before removing from tins. If baking in mini-flowerpots, fill 2/3 full and increase baking time to 17-20 minutes. Watch muffins carefully so they do not over-brown.

Tip: Use the edge of a spoon to help remove muffins from pan.

Makes 42 muffins

Crisp Broccoli and Asparagus Quiche with a Potato Crust

I looooove quiche! The thought of never eating it again was depressing. However, after spending a bit of time in my kitchen experimenting with the crispy potato crust, the rich asparagus and tender broccoli, mixing it with just a hint of dill, and of course finding the perfect thickener to replace the usual egg mixture,…this quiche was born. It’s perfect for serving on a cool spring evening or on a Sunday afternoon when the family visits.

1 1/2 large baking potatoes sliced into 1/8-inch slices (about 1 1/2 pounds)

2 cups broccoli, cut into 1/2-inch pieces

2 cups asparagus, cut into 1/2-inch pieces (don’t use fibrous bottoms)

1 tablespoon olive oil

1 tablespoon minced dried onion

1/2 teaspoon dill weed

1 teaspoon salt

2 tablespoons cornstarch

2 tablespoons whole-wheat pastry flour

1 1/2 cups Westsoy unsweetened soymilk

1. In a large 12-inch skillet sprayed with vegetable spray, spread out potato slices and cook covered on low heat for 10 to 15 minutes, or until slightly soft and flexible. Set aside and keep covered.

2. In another large skillet, heat oil and sauté broccoli and asparagus over medium-high heat for 4 minutes, until crisp tender.

3. Add remaining ingredients except soymilk. Sauté another minute.

4. Add soymilk and bring mixture to a boil. Allow to simmer and thicken for 2 minutes; set aside.

5. In a 10-inch quiche dish sprayed with oil, arrange potato slices so they are somewhat overlapping. They won’t bend perfectly in the corners. Spoon in filling and spread out evenly.

6. Bake at 350 degrees F for 35 minutes. Top with a tomato rose for garnish.

A Valentines No-Bake Dark Cherry Cheesecake

Rich Cherry Cheesecake for Valentines Day

If you are looking for the “Perfect Valentines Day Treat” to surprise your valentine with something new, delicious, and satisfying without the high calorie count then you are in the right place. This velvety treat is the ultimate find that will earn you some extra Cupid points …

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First, Prepare the Honey Graham Crust

No-Bake Dark Cherry Cheesecake

10 whole honey graham crackers, healthful variety
2 tablespoons Sucanat
2 tablespoons pure maple syrup
2 tablespoons water

In a food processor, turn graham crackers into crumbs. Add remaining ingredients and pulse just until crumbs are well coated. Press into a 9-inch pie plate or 9-inch heart-shaped pie plate evenly on bottom and around sides. (This crust does not need to be baked, but for a crunchier texture it can be baked at 350° F for 12 to 15 minutes. Cool completely before adding filling.)

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Now, Prepare Your Filling

1 cup water
1/2 cup cornstarch
1 cup silken, extra-firm Mori Nu tofu
1 cup Tofutti Better Than Cream Cheese, or Soya Kaas imitation cream cheese (both are good; Soya Kaas tastes more like cream cheese, but contains a dairy derivative)
1 1/2 cups Better Than Ice Cream mix, vanilla flavor

1. In a 1-cup measuring cup, add water to cornstarch just until smooth. Use a spoon to break up any lumps. Put the remaining water in a small saucepan and heat over medium-high. Stir in cornstarch, stirring constantly. Lumps will begin to form on the bottom of your spoon. Continue stirring and heating until you have one solid ball in the bottom of your pan. Remove from heat.

2. In a large food processor, put your cornstarch ball, tofu and cream cheese. Process until fairly smooth. Add Better Than Ice Cream powder and process until smooth and sugars dissolve, scraping down sides once or twice. Pour into crust and smooth top.

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Now, We Make Our Cherry Glaze

1 can Welch’s 100 percent white grape raspberry frozen concentrate
1/4 cup cornstarch
1 bag (12 ounces) frozen dark sweet cherries

1. In a cup, mix a little concentrate into cornstarch stirring until dissolved. Press out any lumps with the back of a spoon.
2. In a small saucepan, whisk together the concentrate and the cornstarch mixture. Cook, stirring constantly until mixture boils. Hold at a rolling boil for 3 minutes. Remove from heat.
3. Stir in frozen cherries, coating well. Top pie completely, covering the filling. Refrigerate before serving.

Silky Peanut Butter Pie

This Silky Peanut Butter Pie recipe tastes as good as it looks. This is a recipe you will end up memorizing due to the frequent request rate for it. Proof that eating healthy can be richly rewarding …

1 box (12.3 ounces) silken extra-firm lite tofu

3/4 cup all-natural creamy peanut butter
3/4 cup pure maple syrup
1 teaspoon pure vanilla
1/8 teaspoon salt
1/2 cup water
1/4 cup cornstarch
1 to 2 tablespoons chopped roasted peanuts

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Recipe Preparation

1. In a blender, combine the tofu, peanut butter, maple syrup, vanilla, and salt; blend until smooth.

2. In a small saucepan, stir together the water and cornstarch until dissolved.

3. Heat, stirring constantly until mixture thickens into a clear thick ball.

4. Add immediately to blended ingredients and blend until smooth. (If you allow the cornstarch to cool before blending, the pie will be lumpy).

5. Pour into cooled Graham Cracker Crust and chill 4 hours.

6. Just before serving, garnish top of pie with peanuts.

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