Please welcome my very first Guest blogger on Living Free! I hope you enjoy getting to know Noelle and start following her blog like I have. And what about this recipe?! Looks tasty! :) She also has a giveaway going on right now – check it out!
Hi I am Noelle and I blog at Opera Singer in the Kitchen where I share my recipe creations focused on the vegan lifestyle. I just went vegan in November 2009 and have really enjoyed transitioning from eating meat to NOT eating meat. Drastic right? Not so much mentally since I went vegetarian for 2 years back in 2004.
I decided to go vegan to focus on a healthier eating habits. My goals have been to exercise more, eat more fruits and vegetables and even whole grains. Being vegan forced me to do it and to have discipline. Where it has been really hard is not to think about all the cheese I was eating. Discipline is hard and has been reinstated in my life. Even though my husband is not vegan, I cook vegan meals at home and cook meat for him 2-3 times a week.
God has been a huge strength in my life as I have transitioned into this lifestyle. I know that when I rely on my strength I can do nothing but His strength is perfect.
Why Opera Singer in the Kitchen? I AM an opera singer, not quite professional yet, but I did sing as an associate chorister for the Houston Grand Opera for 7 years before moving to Michigan. I also sang in weddings and even in several other operas in the area. I am now taking voice lessons and learning more music to audition for the Grand Rapids Opera House. How exciting, eh? My blog shares my music endeavors, videos, food product reviews, jewelry creations, and pictures of life in general.
When Aubree asked me to post I had to make sure I had a recipe that I could share that was gluten-free, vegan, and dairy-free. I found that this is hard since I am not gluten-free but I managed.
I decided to make lettuce wraps since I had not had them before and boy were they delicious!
This recipe is simple and easy and requires only little preparation and cooking time. The only thing required is gluten-free soy sauce which is important to make this meal complete.
Delicious Mushroom Lettuce Wraps
1 ½ cups mushrooms, chopped
1 ½ cups eggplant, peeled and chopped
½ red pepper, diced
½ red onion, diced
½ yellow pepper, diced
2 garlic cloves, minced
1 Tbsp ginger, minced
10-15 romaine lettuce leaves
2 Tbsp hoisin sauce
1 Tbsp wheat-free soy sauce
2 Tbsp water
2 tsp cornstarch
3 tsp sesame oil
1 tsp water
1 Tbsp lime juice
Heat large skillet over medium heat.
Prepare sauce in a small bowl and mix well until cornstarch is well blended.
Add vegetables to skillet and pour sauce over them and saute’ for 10- 15 minutes until vegetables are tender and sauce is thickened.
Add 1 to 2 Tbsp of filling to each lettuce leaf and enjoy!
Thank you Noelle for a great guest post and a fun new recipe!!! I hope you all have a a chance to stop by her tasty blog, An Opera Singer in the Kitchen.