This recipe looked and sounded so good I had to re-post! Will be making some tomorrow (if I remember to pick up a head of iceberg!)

RePosted from : http://vegetarianventures.com/

Tofu Lettuce Wraps

1 head of organic iceberg lettuce
4 garlic cloves, minced
1 inch piece of ginger, grated
1 block firm tofu, drained and cut into small “match-like” sticks
1 organic carrot, cut into small “match-like” sticks
6 small organic mushrooms, thinly sliced
1 Omega-3 egg
1/2 a head of red cabbage
2 organic spring onions, sliced
2 cups organic bean sprouts
2 Tbs. soy sauce
3 Tbs. teriyaki sauce
dash of chili powder
1 Tbs. extra virgin organic olive oil
dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute.

Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

~ Bon Apetit! ♥

After my massage therapy appointment this morning, I headed for Whole Foods to replenish my veggie bins. It's a bright, warm, sunny day in Northern California...a day that calls to you to walk among the produce bins!

I had a list.. and I allow myself to add about 4-5 things depending on what looks good that day. Well, I came back with a couple of bags full, and laid them out on the counter to figure out what I wanted to play with first. Since the bunch of Cilantro was huge, I decided to make it the star of this morning's creation.

I love pears when they're still crisp, so I picked one of them as the co-star.

2 cups packed organic Cilantro, chopped 1 med. ripe organic Tomato, chopped 1/2 Anaheim or Poblano pepper, minced 2 Tbs. minced organic Shallot 1/2 small under-ripe pear, diced 2 tsp. lemon juice 1 tsp. cider vinegar 1/2 tsp. Tabasco.. or your favorite chili sauce 1/2 tsp. salt.. or to taste

Mix all veggies and pear. In small bowl, combine lemon, vinegar, and Tabasco, stir. Add to veggies with salt, and mix.

Enjoy with homemade whole wheat pita chips*.

* Stack three loaves of whole wheat pita bread, and slice into 8 wedges like a pizza, or into squares. Separate the tops from the bottoms and place single layers on cookie sheets. Mist lightly with virgin olive oil, and if desired a sprinkling of organic Garlic salt.

Bake in 400º oven until lightly brown. About 4-5 minutes. Time will depend on thickness of pita bread... so watch carefully because they can burn easily.

~ Cheers! ♥