True Food Kitchen Mushroom Lettuce Cups
Santa Barbara possesses a divine Healthy Zen lifestyle year round. Between the outdoor way of life, and the availability of produce, there is much to take advantage of.
While I was back in Chicago the last few weeks, I am always on the lookout for exploring new healthy eats.
True Food Kitchen was the perfect post yoga discovery. Co-founded by Dr. Andrew Weil, a leader in the integrative medicine movement for over 40 years. The menu is built on anti-inflammatory principles and features an array of seasonal, organic, items that are vegan and gluten-free.
I highly recommend taking a peak at the True Food cookbook!
One of my favorite dishes from the restaurant that’s included in the cookbook is their Shiitake and Tofu Lettuce Cups. It’s a perfect light meal for warm weather that’s 100% vegan.
Be TRUE YOU at TRUE FOOD KITCHEN.
Shiitake and Tofu Lettuce Cups
Ingredients
- -head of butter lettuce 2 leaves per wrap
- -4 tbsp diced tofu
- -4 tbsp diced shiitake mushrooms
- -1 tbsp diced scallions
- -4 tbsp diced jicama
- -I tbsp. roasted & salted cashews
- -1/2 tsp sesame seeds
- -1 tsp ginger
- -1 tsp lemongrass
- -2 oz. teriyaki sauce
- -I tbsp. diced carrots
- -1 tbsp diced scallions
- -1/4 toasted sesame seeds
- -1/2 tbsp blended oil
- -1 tsp pickling vinegar
Instructions
- -Heat oil in wok and add tofu, mushrooms, and aromatics. Cook until lightly caramelized.
- -Deglaze with teriyaki sauce, cook until done. Add scallions, jicama, cashews, and sesame seeds, cook for 30 seconds.
- -Portion into lettuce cups with a plating spoon. Garnish with carrot, scallions, and sesame seeds tossed in pickling vinegar.
