Recipes

Thai Wraps
(Serves 6)

1 tablespoon peanut butter
2 tablespoons soy sauce
1 small onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 cups sliced mushrooms
1/2 pound firm tofu, cut into 1/2-inch cubes
1-1/2 teaspoons curry powder
1/2 red bell pepper, diced
1/2 cup chopped cilantro (optional)
2 cups finely chopped kale
6 large flour tortillas
2 cups cooked brown rice
6 tablespoons Plum Sauce (see below for recipe)

Mix the peanut butter with 3 tablespoons of water. Set aside.

Heat 1/2 cup of water and the soy sauce in a large, nonstick skillet. Add the onion, carrot, celery, and mushrooms and cook 5 minutes, stirring occasionally. Stir in the tofu and cook over medium-high heat, stirring often, until the vegetables are tender, about 5 minutes. Stir in the curry powder, red bell pepper, cilantro (if using), kale, and peanut butter mixture. Cover and cook until the kale is tender, about 5 minutes.

Heat the tortillas in a dry skillet until soft. Place about 1/2 cup of the vegetable mixture along the center of the tortilla. Top with 1/4 cup of brown rice and 2 teaspoons of Plum Sauce. Roll the tortilla around the filling.

Plum Sauce

1 17-ounce can purple plums in heavy syrup
2 garlic cloves
1 tablespoon cornstarch
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/8 teaspoon cayenne (more or less to taste)

Remove pits from the plums, then purée plums in a blender or food processor along with their liquid and the remaining ingredients. Heat in a saucepan, stirring constantly, until thickened.

Recipe from Turn Off the Fat Genes by Neal Barnard, M.D.

Media Center | Health | Research | About PCRM | Catalog | Join Us | Search | Site Index | Home

The site does not provide medical or legal advice. This Web site is for information purposes only.
Full Disclaimer | Privacy Policy