December 27, 2009
We borrowed this recipe from, Janah Adickman, a great friend of ours who has an amazing blog, delishyourdish.com. We met her at one of our Whole Foods cooking class demos and she fell in love with us ever since. But don’t call her no ”groupie” she’s a pro in the kitchen.  She posts the most amazing dishes that you can find vegan/vegetarian friendly. Without any further ado we would like to introduce you to our good friend Janah. Hello, my name is Janah. I’m sure many of you have experienced P.F Changs lettuce wraps at some point or another.  They are quite delish, but there are also not the best thing for you to eat.  While it’s okay for you to indulge every now and then, I think it may be better to have a healthier lettuce wrap recipe on hand. What You Need: 1 Head Lettuce(separate the leaves to form shells for your wraps) 10 oz Package of Baby Bella Mushrooms (sliced) 1/2 Cup Chopped Waterchest Nuts 1/4 Cup Chopped Dry Roasted Almonds 1 Cup Shelled Edamame 1 Package Extra Firm Tofu (diced) 1 Yellow Onion (chopped) Sweet Chili Sauce (optional) 1. Set oven to 400 degrees convection.  Once the oven is pre-heated, place the diced tofu onto a greased cookie sheet.  Place the tray in the oven for about 20 minutes, or until the tofu has crisped.  Remove and set aside. 2. Meanwhile, in a large saute pan, grease the pan with PAM then throw the onions in.  Allow the onions to sweat, but do not allow them to brown.  Saute until the onions become clear then toss in the mushrooms, waterchest nuts and edamame. 3. Once the vegetables have softened, about 3-5 minutes, turn off the heat and fold in the tofu.  Then add the chopped nuts. 4. Serve hot with the cold lettuce cups.  Serve with a side of sweet chili sauce. This dish is conventional but can also Be Organic. For further tips and recipes you can contact: Janah Adickman at janah.adickman@gmail.com or visit her website at www.Delishyourdish.com

We borrowed this recipe from, Janah Adickman, a great friend of ours who has an amazing blog, delishyourdish.com. We met her at one of our Whole Foods cooking class demos and she fell in love with us ever since. But don’t call her no ”groupie” she’s a pro in the kitchen.  She posts the most amazing dishes that you can find vegan/vegetarian friendly. Without any further ado we would like to introduce you to our good friend Janah.

Hello, my name is Janah. I’m sure many of you have experienced P.F Changs lettuce wraps at some point or another.  They are quite delish, but there are also not the best thing for you to eat.  While it’s okay for you to indulge every now and then, I think it may be better to have a healthier lettuce wrap recipe on hand.

What You Need:

1 Head Lettuce(separate the leaves to form shells for your wraps)

10 oz Package of Baby Bella Mushrooms (sliced)

1/2 Cup Chopped Waterchest Nuts

1/4 Cup Chopped Dry Roasted Almonds

1 Cup Shelled Edamame

1 Package Extra Firm Tofu (diced)

1 Yellow Onion (chopped)

Sweet Chili Sauce (optional)

1. Set oven to 400 degrees convection.  Once the oven is pre-heated, place the diced tofu onto a greased cookie sheet.  Place the tray in the oven for about 20 minutes, or until the tofu has crisped.  Remove and set aside.

2. Meanwhile, in a large saute pan, grease the pan with PAM then throw the onions in.  Allow the onions to sweat, but do not allow them to brown.  Saute until the onions become clear then toss in the mushrooms, waterchest nuts and edamame.

3. Once the vegetables have softened, about 3-5 minutes, turn off the heat and fold in the tofu.  Then add the chopped nuts.

4. Serve hot with the cold lettuce cups.  Serve with a side of sweet chili sauce.

This dish is conventional but can also Be Organic.

For further tips and recipes you can contact:

Janah Adickman at janah.adickman@gmail.com or visit her website at www.Delishyourdish.com

Green Tie Tasting