Asian Raspberry Lettuce Wraps with Tempeh and Sautéed Veggies

This was a thrown together dinner from things in the refrigerator that needed to be eaten before they rotted. This actually turned out very flavorful, I always seem to lean towards Asian cuisine but the addition of the Raspberry flavoring gave it a special kick. Make lettuce wraps as opposed to rice paper or tortillas was also a nice change of scenery.

Ingredients:

Lettuce Wraps:

• 1 pkg Organic Tempeh, crumbled
• 2 Tbs Teriyaki Marinade
• 2 Tbs Honey Ginger Marinade
• 1 Tbs Raspberry Flavoring Mix (liquid)
• 2 Tbs EVOO
• 1 Tbs Oyster sauce
• 2 Tbs Low Sodium Soy Sauce
• 1 tsp Lemon pepper
• 1 tsp Salt
• 1/2 tbs garlic
• 1/2 head Boston Lettuce
• Optional condiments: low fat sour cream, 2% milk cheese, srirachi and peanut sauce

Sautéed potatoes, onions and carrots:

• 4 Russet potatoes, chopped into medium size chunks
• 1 Carrot, skinned and julienned
• 1 cup sugar snap peas
• 1/2 Red Onion, small dice
• 1 Tbs Lemon Pepper
• 1 Tbs Whole Butter
• 2 Tbs EVOO
• 1 Tbs Garlic
• TT Salt and Pepper

Directions:

Wraps: Heat oil and garlic in sauté pan over medium-heat until you can smell the garlic. Add the tempeh, marinades, oyster sauce, and soy sauce while continuing to stir. Cook for ~7-10 minutes then add the raspberry liquid.

Veggies: Heat oil and garlic again in sauté pan over medium-high heat. Sauté potatoes for 15 minutes or until almost cooked. Add onions, sugar snap and carrots and continue stirring until they are tender. Add salt, pepper and lemon pepper at the end.

Making the wraps: Peel a large leaf of Boston Lettuce off and place a line of tempeh in the middle. Top with some of the sautéed veggies. You can add cheese, sour cream, srirachi or peanut sauce - depending on your personal preference. Roll the lettuce wraps tightly. We also ate the rest of the veggies on the side since they all wouldn't fit in the wraps!

Note--> I also made some frozen biscuits in the oven quickly because the boys were craving them.

Honey-Glazed Carrots

Ingredients

• 1 1/2 quarts water
• 5 cups thinly sliced carrots
• 3 tablespoons chopped fresh parsley
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well.

Place carrots and remaining ingredients in a large bowl; toss gently.

Roasted Baby Spring Vegetables

Ingredients

• * 3 tablespoons white balsamic vinegar
• * 1 tablespoon chopped shallots
• * 1 pound baby carrots with tops
• * 1 tablespoon olive oil
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• * 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
• * 2 cups (2-inch) slices asparagus (about 1 pound)
• * 1 tablespoon chopped fresh flat-leaf parsley
• * 1 tablespoon chopped fresh chives

Preparation

Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.