Asian Mushroom Lettuce Wraps (V, GF, soy-free)

Asian mushroom lettuce wraps are the perfect start to an Asian-themed meal or any plant-based gathering. I brought these to a potluck last week held in honor of a friend visiting from Asheville. By the end of dinner, all that was left was one lonely lettuce leaf!

I wanted to make these lettuce wraps healthier than the restaurant variety, so added more vegetables, and left out the soy, sugar, and gluten! Instead of soy sauce or tamari I used Coco Aminos (I like the Big Tree Farms brand) which is naturally sweet and savory. If you like your filling a little sweeter, you can always add a dash of maple syrup or agave, but you probably won’t need to.

 

Asian Mushroom Lettuce Wraps (V, GF)
 
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This recipes is a vegan, gluten-free version of Chicken Lettuce Wraps served at Asian restaurants.
Author:
Recipe type: Appetizer
Cuisine: Asian, Vegetarian
Serves: 8 servings
Ingredients
  • 2 tablespoons untoasted sesame oil
  • ½ cup leek, spring onion, or sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 cups mushrooms (crimini, shiitake, and/or oyster), thinly sliced
  • 1 cup carrots, small dice
  • 1 cup zucchini, small dice
  • ½ cup water chestnuts or celery, finely chopped or sliced
  • ½ cup bamboo shoots, finely chopped (optional)
  • 1½ teaspoons brown rice vinegar
  • 2 tablespoons coconut aminos (Big Tree Farm brand recommended)
  • sea salt, to taste
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup green onions, thinly sliced
  • 1 head green or red leaf lettuce, butter lettuce, or Romaine lettuce
Instructions
  1. Heat large skillet or wok on medium-high heat. Make sure all ingredients are prepped so they can be added to the pan quickly. Add sesame oil and swirl to coat pan.
  2. Add onion, garlic, ginger, and a pinch of salt. Sauté for about a minute. Reduce heat a bit to prevent burning.
  3. Add carrots, zucchini, and another pinch of salt and sauté a few minutes more.
  4. Add mushrooms and sauté until mushrooms are cooked through.
  5. Add water chestnuts and bamboo shoots.
  6. Season with brown rice vinegar, coconut aminos, and sea salt (to taste).
  7. Put mushroom filling into a serving bowl in the middle of a large plate or platter. Garnish with cilantro and green onion. Place lettuce leaves around the bowl or on a separate plate. To serve, take a lettuce leaf, place a spoonful or two of mushroom filling onto the leaf, and eat like a taco.
Variations
  1. For a heartier appetizer or main dish, add ½ lb. cooked chicken thigh cut into bite-sized pieces. Adjust seasonings.

 

Chef Rachel Zierzow is available for group classes, private dinners, and corporate team building sessions. Contact her below to find out more.

7 Healthy Holiday Recipes (GF, dairy-free)

salad with fresh figs, avocado, marcona almonds

I wanted to share some of my favorite healthy holiday recipes with you. My definition of a great recipe is one that is simple (not too many ingredients), wholesome (fresh, whole foods), and hearty (nutrient dense, nourishing), and one that you feel good about feeding to your whole family.

In the fall, we are blessed with an abundance of wonderful ingredients– a true harvest time. Fresh rosemary and thyme, fragrant apples, juicy pomegranate seeds, sweet winter squashes, brussels sprouts, and dark leafy greens are just some of my fall favorites! With Halloween and the World Series behind us, it’s time to start planning some holiday get togethers and make some delicious, homemade food that nourishes the body and soul.

Here are 7 of my favorite holiday recipes that I gathered together for you to try. If something isn’t available in your part of the world, feel free to substitute another ingredient. Please share your cooking adventures in the comments section of each recipe or at the end of this post. I look forward to hearing from you!

Arugula and Fig Salad with Citrus Dressing is amazing to bring to a potluck or include in a festive holiday menu:

salad with fresh figs, avocado, marcona almonds

Creamy Corn Soup with Dulse is comforting, soothing, and super sweet. Pan-fried dulse is crispy and savory garnish to compliment the sweet soup. This soup satisfies the sweet tooth without eating any refined sugar!

photo of creamy corn soup

Wild-Caught Salmon with Fresh Rosemary is a great alternative to turkey, or can be prepared the day after Thanksgiving to go with all of the leftover side dishes!

photo of wild caught maple roasted salmon, green beans, and rice

Maple-Roasted Roasted Brussels Sprouts are a hit with adults and children alike!

Photo of Roasted Brussels Sprouts

Creamy Polenta with Sweet Corn is a great gluten-free side dish instead of stuffing! Leftovers can be heated up for breakfast (like old-fashioned grits) after your holiday meal.

photo of creamy corn polenta

This zesty Cranberry Sauce wth Orange and Ginger is so much better than canned varieties and you can use leftover sauce for a cranberry-apple pie or to add to turkey sandwiches!

photo of cranberry sauce with orange slice

For a sweet treat that is easy to make ahead, try these dairy-free Chocolate-Coco Truffles:

photo of chocolate coco truffles

Enjoy these recipes and others found in the recipes section of my blog. You can type in a search word (like salad, soup, or avocado) and recipes on my site containing those keywords will come up.

Interested in learning how to cook and meeting others that love healthy food? I teach group classes in Austin, Texas (see schedule) as well as private classes, workshops, and dinner parties (contact me below for more information). If you have a group of friends that you’d like to host at your home for a cooking class or dinner party, I’d love to help you with that.

images for healthy holiday recipes

Southwestern Salad with Cilantro Lime Dressing

Southwestern Salad is one of my favorite salads to bring to parties and potluck gatherings. This salad is vegan and gluten-free so everyone can enjoy, but also rich in flavors, colors, and textures.

Southwestern Salad with Cilantro Lime Dressing
 
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Author:
Recipe type: Salad
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • 2 cups sweet corn (fresh cut off the cob or frozen)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground New Mexico chile pepper (or other mild ground chile)
  • 1 teaspoon sea salt
  • a few grinds freshly ground black pepper
  • 1 head romaine lettuce, shredded
  • 1 cucumber, sliced
  • 1 orange or yellow bell pepper, deseeded and sliced
  • 1 large avocado, sliced or cubed
  • 1 cup grape or cherry tomatoes, cut in half
  • ½ cup pepitas, toasted
Instructions
  1. Preheat oven to 400° F. Line sheet pan with parchment paper (if desired).
  2. Toss together corn, olive oil, ground chile, salt, and pepper in mixing bowl. Spread evenly onto sheet pan. Roast corn for about 15 minutes, tossing once or twice during cooking to prevent burning. Corn should be just starting to brown a little. Remove to a plate or bowl and allow to cool while prepping other salad ingredients.
  3. On a large platter or salad bowl, layer lettuce, roasted corn, cucumber, bell pepper, avocado, tomatoes, and pepitas.
  4. Serve with Cilantro Lime Dressing.
Variation
  1. Slice 3 or 4 fresh corn tortillas into ½ " x 1" strips and pan fry in a little olive oil until crispy. When cool, use as an additional salad topping.

Want to learn how to make delicious, healthy food while meeting new people? Chef Rachel’s current class schedule is available here. 

Make Your Own Sushi Dinner Party!

One of my favorite meals to make with friends and family is make your own sushi. Everyone enjoys choosing their own fillings, being creative, and making their own custom rolls! Kids especially appreciate being able to build their own sushi roll because they know exactly what it is in it. So make your next gathering into a make your own sushi dinner party!

Step 1. Make your sushi rice.

I prefer white sushi rice, as it is lighter and goes with all fillings, although once in a while I make pressure-cooked brown rice for more hearty vegetarian rolls. Here is my fool-proof recipe for making sushi rice without sugar! Make sure the rice is not still hot when making a roll, so it doesn’t “melt” the nori sheet or making the fillings warm.

Step 2. Prepare your fillings.

I like to fold a nori sheet in half (with stripes going vertically) and cut filling ingredients to the length of the half sheet width. I usually slice ingredients fairly thinly so that I can put multiple fillings into each roll. Almost anything can go into a sushi roll, but you might try:

  • cucumber (deseeded)
  • spring mix (no need to slice)
  • carrots (raw, blanched, or sauteed)
  • sweet potato (sautéed)
  • avocado
  • edible flowers
  • red bell pepper (raw or roasted and peeled)
  • snap peas
  • fresh herbs- mint, cilantro, basil, shiso
  • mushrooms- shiitake, oyster, portobello (sautéed and seasoned)
  • tofu or tempeh (pan-fried and seasoned with shoyu or tamari)
  • pickles (red or green sauerkraut, red radish pickles, daikon pickles, etc.)
  • umeboshi paste
  • condiments- shiso powder, gomashio, ao nori flakes
  • toasted sesame seeds- tan and/or black
  • Dijon or whole grain mustard

Step 3. Prepare an awesome dipping sauce.

There are all kinds of sauces that go well with sushi, such as shoyu-ginger, wasabi mayo, and various spicy sauces. Try this simple and delicious recipe my husband created called insanely delicious miso dipping sauce or my sweet and savory almond butter dipping sauce.

Step 4. Make a 5-minute miso soup.

Use my basic vegetable miso soup recipe to make a delicious start to the meal. The soup can be warmed up at the last minute and garnished after serving in individual bowls.

Step 5. Prepare your sushi rolling station and roll your sushi!

If making hand rolls, you can all sit around a table and make one at a time from your seat. Watch my Facebook video for tips on making regular nori rolls and inside out rolls.

Each person will need:

  • A sushi mat and a little space to roll
  • A bowl of water to dip hands in and a hand towel
  • A plate to set their finished rolls

Have accessible for everyone to share:

  • A platter or two of fillings, pickles, condiments, and sauces
  • A stack of nori sheets (I usually use half sheets that I half myself) and/or soy wrappers
  • A cutting board and sharp knife for slicing sushi (link to Japanese veg knife)
  • Platters for displaying sliced sushi

For making a basic nori roll, lay the sheet of nori (i usually use a half sheet but you can also use a whole sheet) on a dry bamboo mat with lines on nori sheet going vertically. Wet hands in bowl of water and shake off excess. Take a handful of sushi rice (about 1/2-3/4 cup) and very gently spread out over the lower 2/3 of the nori sheet, all the way out to the edges. Do not put pressure on rice, as it can tear the nori sheet. The sushi rice will easily stick to the nori sheet without any pressing. Take several fillings and place horizontally over the rice on the lower 1/4 of the sheet (almost to the bottom). Start rolling the nori from the bottom, enclosing the fillings into the first turn. Keep rolling, using the bamboo mat for support, until you reach the part of the nori without rice. Dip your index finger into the water bowl and wet the edge of the nori to help seal the roll. Keep the roll intact until ready to serve. Slice just before serving.

Step 6. Set a beautiful table.

Place sushi platters on table and garnish with fresh herbs or edible flowers. Serve up miso soup into individual bowls and garnish with thinly sliced scallions or some fresh herbs. Have an assortment of drinks off to the side to sample such as green tea, iced green tea, warm or cold sake, or a crisp, dry white wine. Give everyone a plate, dipping sauce bowl, and chopsticks.

Enjoy your meal… Itadakimasu!  いただきます!