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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.



Shiitake and Tofu Lettuce Cups
Vegan mushroom cups
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  1. -head of butter lettuce, 2 leaves per wrap
  2. -4 tbsp diced tofu
  3. -4 tbsp diced shiitake mushrooms
  4. -1 tbsp diced scallions
  5. -4 tbsp diced jicama
  6. -I tbsp. roasted & salted cashews
  7. -1/2 tsp sesame seeds
  8. -1 tsp ginger
  9. -1 tsp lemongrass
  10. -2 oz. teriyaki sauce
  11. -I tbsp. diced carrots
  12. -1 tbsp diced scallions
  13. -1/4 toasted sesame seeds
  14. -1/2 tbsp blended oil
  15. -1 tsp pickling vinegar
  1. -Heat oil in wok and add tofu, mushrooms, and aromatics. Cook until lightly caramelized.
  2. -Deglaze with teriyaki sauce, cook until done. Add scallions, jicama, cashews, and sesame seeds, cook for 30 seconds.
  3. -Portion into lettuce cups with a plating spoon. Garnish with carrot, scallions, and sesame seeds tossed in pickling vinegar.
Healthy Zen

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