Funny thing is that at 3:00 today while standing on the playground chatting with the other moms, the conversation was focused on what to make for dinner tonight. I was a bit surprised at what some said they were serving, but then again I admit that I tend to be on the particular side especially since eliminating soy, dairy, most gluten, refined sugars and processed foods.
It came to me around 4:30 while I was browsing my favorite blogs looking for a vegan recipe for lettuce wraps. I was a bit shocked to discover that the sauce in most recipes is actually made up mostly of hoisen sauce which is basically sugar. Not wanting the glycemic sugar spike, I decided to try something totally different. It came out great and my older son, husband and I ate it up happily. My younger son did not even try it but that is par for the course in our house.
Here is how I made it:
- Chop one can water chestnuts, 3 scallions, 6 baby bella mushrooms, 2 carrots, 2 stalks of celery, 6 shitake mushrooms that have been soaked.
- Heat a pan with cooking spray and sauté
- Add 2 cloves of minced garlic and the juice of one small lime
- Add grated ginger to taste (fresh ginger is best, I keep mine in the freezer so I always have it on hand)
- Saute until everything is soft
- toss in 1/4 cup of chopped walnuts
- add sauce and serve with lettuce, these are typically served with Boston lettuce leaves but I couldn't find any today so I used green leaf lettuce which was perfect.
- 2 T dark soy sauce
- 1 T rice vinegar
- 3 T of the water from hydrating the shitake mushrooms
- 1 tsp arrowroot powder to thicken the sauce (You can use corn starch, I used arrowroot powder since that is what I had on hand)
- Wanting a small amount of crunchy noodles I experimented with bean threads. I heated a pan with cooking spray and broke up some uncooked bean threads and sautéed adding small amounts of water to the pan.
- The noodles were yummy but next time I think I will cook them first and then sauté to see if they come out any better.