Serves 4; Vegetarian; appetizer/light meal
- 1 head iceberg lettuce, leaves washed & dried
- 1 medium jicama (yambean), peeled & julienned
- 2 medium carrots, peeled & shredded
- neutral cooking oil of choice
- 1 pack extra firm tofu, julienned
- 1/4 cup soy sauce
- 2 tbs honey/sweetener of choice
- 1 tbs sriracha or more to taste
- mint or sweet basil, leaves picked & washed
Lay out the lettuce leaves
In a large skillet or wok, heat oil on medium heat. Add jicama, carrot, pinch salt and pepper, and stir fry until translucent, stirring occasionally. Set aside.
Add more oil to pan if needed on medium heat. Add julienned tofu, careful not to break the strips. Stir fry until golden brown, about 10 minutes. Set aside.
In a bowl, add honey, then stir in soy sauce and sriracha. Adjust to taste.
Assemble lettuce wraps by layering: lettuce, tofu, jicama & carrot, basil or mint. Serve with dipping sauce.
Hi, I’m Gina, new blogger over at maradol.tumblr.com. This recipe is a pretty decent example of my style of cooking. I’m half Vietnamese, and heavily influenced by my mom’s style of cooking. While I don’t follow the protocol for traditional Vietnamese cuisine 100%, the country’s unique flavor profile is still very prevalent in my cooking. For example, fresh herbs (mint, basil, cilantro, etc.) are a signature garnish and finish for many southeast asian recipes.
These types of dishes are also the kind that take time to eat. Unlike a burrito or other fast food, where it’s already prepared and you just shove it into your mouth, this food is for sitting around the table with the people whom you love and enjoying a meal. As the late Judy Rodgers, owner of SF’s Zuni Café aptly described, “Recipes do not make food taste good; people do”.
This recipe is also endlessly customizable. Don’t like herbs? Leave ‘em out. Want a different dipping sauce? I would suggest the traditional nuoc mam, or even a peanut sauce.
Yes, this doesn’t meet the requirement for “paleo”, “gluten-free”, “vegan”, or “raw”, but you can easily adapt this to the diet of your choice.
Invite some people over, sit outside, have some drinks. It’s casual and a little messy, so have some fun.
Organic wildflower honey! It’s really sweet, but in a milder way than normal honey, and you can definitely taste the difference. It’s about $3 USD from Aldi, which is where I get it. You can order it here! Great for kintypes who like to eat organic and who enjoy sweet things or things that taste like flowers! As a questioning angelkin/celestialkin/spacekin, I really enjoy this and prefer it over normal honey~
It’s especially good in teas and on breakfast foods!
Honey Glazed Apple Tart
find this recipe here!
I think this recipe would be perfect for kin that like sweet honey, such as bears. The cooked apples are soft, and reminiscent of windfall apples that are beginning to get a bit too ripe. Also, the pastry is delicate and might be appreciated by fae.
I think this would be loved by creatures of the woods and the fields, like deer, bears, horses, honey badgers, foxes, etc. and of course fae.
This is adorable! -Lion
- 1 (5 pound) ready-to-eat ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cups honey
- 2/3 cup butter
- Preheat oven to 325 degrees F (165 degrees C).
- Score ham, and stud with the whole cloves. Place ham in foil lined pan.
- In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
- Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.