So.. I made this yummy dinner and I thought I would share with y'all. I have been less than motivated to blog recently. Mostly... when I cook yummy dinners, I just want to eat them and I'm too lazy to take pictures :)
This is a very Thai inspired dinner... authentic? Of course not! The lettuce wraps were a memory from a dinner at PF Changs. I looked on vegweb.com for a recipe.. found this one --> here, but definitely didn't follow it very closely. Here's what I did: (Came out DELICOUS!!!!!)
Thai Lettuce Wrap:
2 packages of mushrooms (white button and porcini)-chopped
1 package tempeh-cut into chunks
2 cloves garlic- minced
1 small chunk ginger- minced
1/2 c. lemongrass broth (2 tb dried lemongrass soaked in hot water, then strained)
good squirt sriracha
2 Tb peanut butter
2 Tb Bragg's- more to taste
1 head Boston lettuce
-In castiron skillet, med heat, add lemongrass broth, then garlic and ginger. Cook for a couple minutes then add mushrooms and tempeh and other ingredients. Cook until mushrooms are soft and mixture is moist.
-Serve in crispy lettuce leaves. We topped ours with some sprouts for added crunch
Massaman curry is my ABSOLUTE favorite Thai curry to get at restaurants (potatoes, peanuts and tofu? hell yes!). I got an email from VegNews with a homemade version and decided to try it. Here's a link to the --> recipe. It was definitely yummy, but needs some work. My hubby realized that there were no red peppers in the recipe, but there usually are at our favorite Thai restaurant, and I think it would have benefited from some. Since I made this for guests, I doubled the recipe... and ended up added 4 limes worth of juice to it.. The lime was way overwhelming, still tasty curry, but really really tangy. So, I think I'm going to have to tweak this recipe for a perfect at home Massaman curry.
Dinner was enjoyed by all, and the Hubby would like Thai lettuce wraps everyday.