Stir-fry Mu Shu Vegetables Wraps

Hello there my lovely blog readers. I am sorry I haven't been around much lately but I have been enjoying a wonderful vacation in San Diego visiting my family. I went for a great 20 mile bike ride yesterday with my dad in the beautiful Coronado. After the ride (and relaxing a little bit) I decided to try out a new recipe that I found on www.Shape.com. I love their magazine and I didn't realize they had so many amazing recipes online!

Well after Alexis and I did some major grocery shopping I made these amazing wraps and they hit the spot! They weren't too heavy but filled us up. There was a lot of ingredients that went into it but they all added a different element that was very needed! I would highly suggest these tasty wraps!

Ingredients
4 dried black Chinese mushrooms or dried shiitake mushrooms
1/3 cup fat-free vegetable broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bag of morning star chik'n strips
4 cups shredded green cabbage or packaged cole slaw mix
1 carrot, cut into matchstick-size pieces
1 small zucchini, cut into matchstick-size pieces
2 green onions, sliced diagonally into 1/4-inch pieces
8 6-inch whole-wheat or spinach tortillas
1/4 cup hoisin sauce

Directions

• Soak dried mushrooms in 1/2 cup of warm water for 20 minutes. Drain and reserve mushroom liquid. Remove and discard any stems and thinly slice caps.
• Whisk together broth, soy sauce, and cornstarch; set aside.
• Heat oil in a wok or large skillet over high heat. Add minced garlic and ginger and stir-fry for 30 seconds. Add "chicken" and stir-fry for 2-3 minutes, until no longer pink. Add cabbage, carrot, zucchini, green onions, reserved mushrooms and mushroom liquid and stir-fry for 1 minute, until cabbage wilts. Add cornstarch mixture and simmer 1 minute, until liquid thickens. Remove from heat.
• Wrap tortillas in plastic and heat in the microwave for 15 seconds to soften. Spoon 1 1/2 teaspoons of hoisin sauce on each tortilla. Add chicken and vegetable mixture and roll up.

Nutrition Score per serving:
390 calories, 1.02 g calcium, 46 g carbs (50%), 7 g fat (14%), 21 g fiber, 35 g protein (36%), 922 mg sodium

And....just for fun I thought I would share a picture of my adorable niece enjoying her homemade cupcakes for her third birthday!

Veggie-Friendly Asian Lettuce Wraps

I am sorry I have been away for so long! Since my last post I have found a job and apartment in New York!! I will be working at a small PR firm in the city and living in lovely Brooklyn. I am moving on Thursday and right now my life is all in boxes, which can be frustrating when all you want is a sauté pan to try a new recipe :)

This recipe, along with the others on the page, are a great simple and tasty summer treat. Easy to make and eat these will go fast at any party!

I am sorry I haven't posted more but these next couple weeks will be a little busy so I will try to keep you posted on my life and great recipes! 

Ingredients:

2 Servings

6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)

6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen

1 cup canned sliced water chestnuts, drained & chopped

1 cup bean sprouts

3/4 cup chopped shiitake mushrooms

1/2 cup chopped scallions

2 tbsp. light/low-sodium soy sauce

1 tbsp. dark brown sugar (not packed)

2 tsp. chili garlic sauce (found in the Asian foods aisle)

1/2 tsp. sesame oil

Directions:

• To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
• Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes.
• Add scallions, cook for 1 minute more, and remove from heat.
• Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).

PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein

Artichoke Wraps with Three-Veggie Slaw

Life has been interesting as always. I am still looking for a job and it is not very successful. I need to begin looking for an apartment and a roommate depending on where I end up living. Luckily cooking is a great stress reliever which has helped a lot. I have found that is I never watch another day time TV show it will be too soon!

On to the food now! This recipe is the perfect appetizer or lite lunch! I tried it out this weekend and couldn't get enough. They are quick and easy to make as well as easy to pack and travel so they will be great on your next picnic. It didn't take very long to make and it is easy for everyone to add or take out anything to make their wrap personalized just the way they like it!

Ingredient list:
5 servings

1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
2 medium carrots, shredded (3/4 cup)
1 1/4 cups very thinly sliced green cabbage

Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper

Directions:

• Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
• In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.
• In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Nutritional Information:
Per serving:
Calories 395, Protein 14g, Total fat 14g, Carbs 57g, Sodium 662mg, Fiber 10g