Shitake Eggplant Lettuce Wraps

 

Ingredients:

• 10 ounces shiitake mushrooms, washed and de-stemmed
• 1 large Japanese eggplant, peeled 
• ½ stick Country Crock Plant Butter
• ½ cup diced shallots 
• 3 cloves garlic, diced
• 3 tablespoons minced ginger
• 8 ounces water chestnuts, sliced 
• 1 tablespoon nutritional yeast 
• 2 tablespoons mirin 
• 3 tablespoons tamari 
• 1 tablespoon rice vinegar 
• 1 teaspoon toasted sesame seed oil 
• 1 small Thai chili (optional)
• Salt and pepper, to taste 
• 1 head of bibb lettuce
• 1 head of iceberg lettuce

To Garnish:

• Salted peanuts, chopped
• 1 small red bell pepper,  de-seeded and thinly sliced
• Cilantro, chopped
• Thai basil, chopped
• Mint leaves, chopped
• Fresh lime juice

Preparation:

1. Chop mushrooms and eggplant into small bite-size pieces. In a large skillet, add plant butter and melt over medium-high heat. Once sizzling, add mushrooms and eggplant with a sprinkling of salt. Cook for about 8 minutes, stirring halfway through with a wooden spatula until the mixture begins to brown. 
2. Add shallots, garlic, ginger, and chestnuts. Continue to cook for 5 minutes, stirring often, until the shallots are soft and tender. 
3. Add mirin to deglaze the bottom of the skillet, scraping the bottom as needed. Add nutritional yeast, tamari, and toasted sesame seed oil (and Thai chili, if using). Mix well and cook for a few more minutes. Give the mixture a taste and season with salt and pepper to your liking. The eggplant should be soft and caramelized. If not, continue to cook on medium heat until it is thoroughly cooked. 
4. Separate the lettuce leaves and stack one to two pieces of bibb lettuce inside a larger piece of iceberg. Fill each lettuce cup with a few tablespoons of the cooked mixture. Sprinkle a hefty amount of chopped peanuts, fresh cilantro, Thai basil, and mint over top, and squeeze fresh lime juice over the wraps to complete the dish. Enjoy immediately!

mississippivegan.com

Summer Squash Pickles

 

Ingredients:

1. 2 pounds zucchini, or summer squash, or a combination of both, sliced into rounds, about 7 cups
2. 2 medium onions, halved and sliced, about 2 cups
3. 1/4 cup pickling salt
4. 2 cups white vinegar
5. 1 to 2 cups of sugar
6. 1 teaspoon celery seed
7. 1 teaspoon ground turmeric
8. 2 teaspoons mustard seed

Preparation:

1. Gather the ingredients and canning equipment.
2. Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.
3. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
4. Return the rinsed squash to the nonreactive pot.
5. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
6. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup of additional sugar depending upon your preference. Let stand for 2 hours.
7. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.
8. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
9. Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
10. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
11. Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not over-tighten.
12. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

thespruceeats.com

Spicy Garlic Ginger Edamame

 

Ingredients:

• 1 pound fresh or frozen edamame in their pods
• 1 tablespoon neutral oil like avocado, grape seed, or safflower oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 tablespoons light soy sauce or tamari
• 2 to 3 teaspoons pure maple syrup, sugar or honey
• 1 teaspoon toasted sesame oil
• 1/2 to 1 tablespoon Sambal Oelek or Sriracha

Preparation:

Cook Edamame:

1. Edamame can be made on the stovetop or in the microwave.
2. To boil edamame: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
3. To microwave edamame: Place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, and then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.

Make the Sauce:

1. Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
2. Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
3. Toss the edamame with the sauce and serve.

inspiredtaste.net