{"id":361,"date":"2009-12-03T22:23:17","date_gmt":"2009-12-04T06:23:17","guid":{"rendered":"http:\/\/topmomblog.com\/?p=361"},"modified":"2009-12-05T16:46:56","modified_gmt":"2009-12-06T00:46:56","slug":"turning-japanese-i-really-think-so","status":"publish","type":"post","link":"https:\/\/shescookin.com\/turning-japanese-i-really-think-so\/","title":{"rendered":"Turning Japanese, I Really Think So"},"content":{"rendered":"

Wow, I feel so healthy! \u00a0This week I dined at Au Lac <\/a>in Fountain Valley, a restaurant that specializes in what they call Humanese<\/em> cuisine with an extensive menu of raw and vegan Asian dishes with a few Italian and American staples such as spaghetti, pizza, and burgers. Au Lac has been serving healthy vegan food for 15 years and has a loyal following – they were quite busy for a Tuesday night and some of the diners were regular customers.<\/p>\n

With a newfound interest in vegan fare, I began experimenting with the Nori Wrap recipe from Chef Priscilla Willis’ healthy cooking demonstration<\/a> at the Hyatt Regency, Huntington Beach. \u00a0Nori wraps may not be something you want to spring on your kids but it is definitely a delicious way to add veggies to a dinner of purchased sushi and some children, depending on what they’re used to eating, may actually like it wrapped in a tortilla (see below). \u00a0Plus, during the holidays, eating lean and healthy during the week is an excellent way to try to avoid (or keep to a minimum) the average\u00a0weight gain of 3-7 <\/a>pounds.<\/p>\n

\n

\"Hyattwrap\"<\/p>\n

First, I bought Nori Sheets and tofu at Ebisu Supermarke<\/a>t, a Japanese market in Fountain Valley. The rest of the ingredients I purchased at Trader Joe’s<\/a> – I added enoki mushrooms because they’re cute and add texture and crunch and, instead of regular cucumbers, I tried Persian cucumbers which are smaller and sweeter with a thin skin. You can buy tofu at Trader Joes, but when I was at Ebisu I picked up some broiled tofu which, to me, \u00a0has a more appealing appearance because of the browning on top. I had miso paste in my fridge, but that is another ingredient you would probably have to get at a health foods store or Asian market.<\/p>\n

\"Fillings<\/h2>\n

\"Nori<\/p>\n

Nori Wraps<\/span><\/h2>\n

\n

1 pkg. Firm Tofu, sliced into \u00bd” strips<\/p>\n

1 pkg. shredded carrots<\/p>\n

2 cucumbers, peeled and thinly sliced<\/p>\n

2 avocado, sliced<\/p>\n

1 pkg. sliced mango<\/p>\n

1 pkg. enoki mushrooms (optional)<\/p>\n

1 pkgs. Nori Wrapper (roasted)<\/p>\n

1 head Bibb (butter)\u00a0 lettuce<\/p>\n

Miso Peanut \u00a0Sauce:<\/span><\/h2>\n

1 T. Low-sodium White Miso<\/p>\n

\u00bd c. water<\/p>\n

2 T. rice wine vinegar<\/p>\n

1 \u00bd t. Splenda<\/p>\n

3 T. creamy peanut butter<\/p>\n

1 T. light soy sauce<\/p>\n

Whisk all ingredients in a small saucepan, taste test, cook over med-low heat until warmed and slightly thickened. The Nori wraps are wonderful as an appetizer, which is how they were presented at the cooking demo.<\/p>\n

OPTIONS<\/strong><\/span>: \u00a0More kid-friendly and more filling – make it a wrap with tortillas (I used Sonoma low carb, high fiber tortillas – from Trader Joe’s) and add a scoop of brown rice to the filling.<\/p>\n

Not into vegan? Add grilled chicken or salmon. \u00a0Be creative, own it! : )<\/p>\n

\n

\n