Posted on April 18, 2019 at 2:39 pm. Written by Katherine
A recipe from our VegOut! Ambassador The Informal Grub
Carrots+ Sesame
Votes: 0
Rating: 0
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Servings
Prep Time
1-2 people
5 minutes
Servings
Prep Time
1-2 people
5 minutes
Carrots+ Sesame
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
1-2 people
5 minutes
Servings
Prep Time
1-2 people
5 minutes
Ingredients
Servings: people
Units: Metric US Imperial
Instructions
Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
Place the ribbons of carrot in a bowl and toss with remaining ingredients.
Optional: chill in the fridge before serving.
Turkey Lettuce Wraps
Votes: 0
Rating: 0
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Servings
Prep Time
6 servings
15 minutes
Servings
Prep Time
6 servings
15 minutes
Turkey Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
6 servings
15 minutes
Servings
Prep Time
6 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
Garnish with sesame seeds and serve. Enjoy!
Crunchy Asian Slaw
Votes: 3
Rating: 4.67
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Servings
Prep Time
4
25 minutes
Servings
Prep Time
4
25 minutes
Crunchy Asian Slaw
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings
Prep Time
4
25 minutes
Servings
Prep Time
4
25 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine radicchio, cabbage and carrot in a large mixing bowl. Set aside.
In a separate small mixing bowl, whisk together garlic, ginger, soy sauce and vinegar. Season with salt and pepper.
Dress the slaw and toss to mix and evenly coat.
Transfer to serving plates. Garnish with toasted sesame seeds. Enjoy!
Garden Bok Choy Stir-Fry
Votes: 2
Rating: 5
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Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
5 minutes
Garden Bok Choy Stir-Fry
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
5 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Cut off the bottoms of the bok choy to separate the leaves.
Separate the leaves. Tear leaves into small pieces.
Heat a skillet on medium heat.
Pour olive oil into the skillet.
Add the bok choy and sprinkle with salt and pepper.
Cook until the leaves turn a bright green color and a little soft.
Add the sesame seeds and oil. Enjoy!