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Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

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Serve. Eat. Enjoy.

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Asian Noodle Bowl

I love Asian Noodles, but I can only have them when I make it at home due to gluten issues. This is such an easy recipe. I already had some sauce prepared, and some packages of veggies and baked tofu.

This recipe is under 30 minutes to make. Great for a nutritious weeknight meal. What takes the longest is making the pasta. You could actually make the pasta ahead of time. Then you just have to warm everything up.

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  • 12 oz. brown rice noodles
  • 10 oz. stir fry veggies
  • 8 oz. snow peas
  • 8 oz. water chestnuts, drained
  • 1 package of baked teriyaki tofu, cubed
  • Chinese Brown Sauce, 1 recipe
  • sesame seeds, garnish

Prepare pasta according to package directions.

Add the stir fry veggies and snow peas to the pasta during the last two minutes of cooking time.

Drain pasta and veggies. Return to pot.

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Add water chestnuts, tofu and Chinese Brown Sauce to the pasta mixture. Stir.

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Cook until heated through. Only 2-3 minutes.

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Sprinkle with sesame seeds.

Serve. Eat. Enjoy.

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Stir Fried Rice Noodles with Veggies and Chinese Brown Sauce

This meal is a great way to use up those odds and ends of veggies leftover. Instead of rice I thought I would use Pad Thai Rice Noodles. I made a batch of the Chinese Brown Sauce that I recently posted for you. I added edamame for protein. Add the veggies and you have a quick and flavorful meal in a flash.

Just like when I made the fried rice I am using a large electric griddle to make the stir-fried noodles and veggies. It is so easy and quick this way.

  • 1 recipe of Chinese Brown Sauce
  • 8 oz Pad Thai Rice Noodles
  • 1  c edamame, shelled
  • 2 c sugar snap peas
  • 1 c carrots, shredded
  • 1 1/2 c, mushrooms, sliced, any kind you like will do
  • 1 c bean sprouts

Make up a recipe of the Chinese Brown Sauce, if you do not already have some in your refrigerator.

Soak noodles in hot water for 8-10 minutes, until tender. Drain noodles and set aside until needed.

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Heat griddle to 350 degrees. Grease griddle with oil of choice. Add vegetables (except bean sprouts) and spread out evenly onto griddle.

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Let the griddle do its work for a (2-3) few minutes.

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Flip over vegetables like you would a hamburger, until all veggies have been turned over. Add bean sprouts. Let the griddle continue to do its job, about 2-3 minutes.

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Add noodles and mix with the veggies.Cook about 2 minutes.

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Pour sauce onto noodle mixture. Stir well.

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Serve. Eat. Enjoy.

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Fried Vegetable Rice

I had made a pot of brown rice intending to make a couple of different meals out of it, but changed my mind and settled on fried rice with veggies. Because I had a bag of stir fry vegetables and mushrooms in the refrigerator, that needed to be used, it just seemed to be the perfect meal. I will also be using the Chinese Brown Sauce that I posted about recently.

Everything is pretty simple and easy about this meal. You can get just about all the ingredients either precooked (rice) or pre-chopped (veggies) to make this one of those 15 minutes and under meals. This is also good for a cleaning out the refrigerator meal. That is what keeps this meal from getting boring.

  • 3 c cooked brown rice, cold (this keeps the rice from turning mushy)
  • 16 oz stir-fry veggies
  • 2 c mushrooms, sliced
  • 1 recipe of Chinese Brown Sauce
  • Coconut Oil Spray.
  • 1/2 c vegetable broth

I used a large electric griddle (one often used for making pancakes) to “fry” the rice and a large dutch oven for the vegetables. The ingredients will be combined on the griddle to finish the recipe.

Spray griddle with coconut spray. Spread rice evenly onto the griddle. turn griddle to 350 degrees.  Let the rice set and cook. You will start to hear a sizzle on the griddle. That is a good thing. This is giving the rice a crispiness. Stir occasionally.

Meanwhile, spray dutch oven with coconut oil. Add vegetables to the dutch oven cooking over medium-high heat. Spray the vegetables with coconut oil. Stir so that vegetables are all coated with the coconut oil (very light coat). Stir frequently. Place lid on dutch oven to steam vegetables. Check after a couple of minute; stir. This will be when you add the vegetable broth. Stir. Cook until liquid is gone. This only takes 1-2 minutes. Turn heat off.

Check rice, flip the rice (like a hamburger) in sections, until all the rice has been flipped.

Combine vegetables with the rice. Stir mixture and spread the mixture evenly on the griddle. Pour Chinese Brown Sauce onto rice and vegetables. Stir until all the rice and vegetables are coated with the sauce.

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Serve. Eat. Enjoy.

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Chinese Brown Sauce

This sauce should be a staple in your refrigerator, if it is not already. By using this sauce you can make stir-fried: noodles, rice, veggies and anything else your heart desires to stir fry. It goes with just about everything. I had all the ingredients in my pantry so I did not have to make a special trip to the store for any of the ingredients.

This recipe is a dump all the ingredients in a saucepan at once type of recipe – Easy. It is easy to double or triple the recipe so that you can have it ready to use whenever you want something quick and flavorful to help get a meal on the table.

I will be using this sauce to make Fried rice with Vegetables (post coming soon).

  • 1/3 c vegetable broth or water
  • 1/3 c coconut aminos
  • 2 tsp ginger, fresh, grated
  • 2 tsp garlic, minced
  • 2 tsp arrowroot or cornstarch
  • 1/4 c maple syrup or Date Paste

In a small saucepan combine all the ingredients. Heat over medium until thickened. Stir occasionally.

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