Clapping On The Down Beat

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What’s for dinner? February 7, 2013

Filed under: Interests,Meal Planning,Yoga — clappingonthedownbeat @ 6:13 PM

Ratatouille was on the other day.

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My youngest and I watched some of it before I had to leave for class.  I was trying to explain to him that, that’s what I did when I went to class.  But there was no rat.

So that brings my to tonight.  I opened up the fridge and saw all the vegetables I had bought this week ( I am eating vegan due to the detox yoga class I am leading for 4 weeks) and decided I was in the mood for Asian.  In culinary class we have been making a lot of sauces with our dishes, so I thought I would start there.  I made a marinade for my tofu, and then figured I could use the savoy cabbage for a “lettuce wrap”.  Here’s what I came up with:

Vegan Cabbage Wraps

1 tablespoon oil
1 package firm tofu, cubed
1 can water chestnuts, chopped
1 package button mushrooms, chopped

1 yellow bell pepper diced

3 tablespoons chopped green onions
4 cloves minced garlic

1 head savoy cabbage (steamed whole) or  iceberg lettuce leaves

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

“Special Sauce”

1/4 cup sugar

1/2 cup water

2 tablespoons Amino Braggs or soy sauce

2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon dijon mustard
2 teaspoons water
1 teaspoon  red chile paste (siracha)
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

If using cabbage, place head of cabbage in a large pot with a 1″ of boiling water.  Cover and steam cabbage till leaves are soft (about 5 minutes).  If using lettuce, just wash and peel leaves off and separate.
Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you’re ready to serve.

Wisk together ingredients for “special sauce”. This you can use to pour over filling in wraps.

Bring oil to high heat in a wok or large frying pan.

Saute tofu till golden. (You can also sub beef or chicken if you are inclined)

Remove tofu from the pan and cool.

Keep oil in the pan, keep hot.

Add  garlic, onions, water chestnuts, pepper and mushrooms to the pan.  Add stir fry sauce and heat till moisture has evaporated/cooked out.  The mushrooms will give off a lot of water.  Then add the tofu and toss.  Heat through.  Serve in lettuce/cabbage cups with the “special sauce”.

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Here’s your yoga flow for tonight/tomorrow:

Belly Down 3-5 minutes

Sphinx

Forearm Plank 3-5 breaths

Down Dog

Take legs wide and walk to back of mat (straddle stance)

Twist (right leg, right arm up, left leg left arm up)

Chest expansion in straddle

Bend knees, squat

Plank 3-5 breaths

Down Dog

Warrior 1 (Right Leg)

Warrior 2

Interlace fingers behind head

Side crunches (left elbow left hip, right elbow right knee)

Reverse Warrior

Triangle

Cartwheel and pivot to back

Revolving Triangle

Pyramid

Standing Splits

Tree- hold

Flow

Down Dog

Warrior 1 (Left leg)

Warrior 2

Interlace fingers behind head

Side crunches 4-6x

Reverse Warrior

Triangle

Cartwheel and pivot to front

Revolving Triangle

Pyramid

Standing Splits

Tree

Flow

REPEAT

Boat   to canoe  4x holding for 3 breaths each

Pigeon        

Svasana

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