Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
Enjoy a new dish at home with this excellent vegetarian recipe. Serve to friends and family with dinner or at a party.
1 Eggplant, cut into 2 inch x 1/2 inch pieces
1 cup Carrots, juilienned
2 cups Shiitake Mushrooms
1 tsp Vegetable Oil
1/4 cup Red Onion, thinly sliced
1/2 tsp Salt
1 cup Water Chestnuts, chopped
Rice Paper Wrappers
1 head Boston or Leaf Lettuce
1. Cook eggplant in boiling salted water for 2 minutes until slightly tender, then transfer to a colander. Press drain out any water. Blanch carrots in the remaining boiling salted water for 20 seconds. Drain.
2. Stem shiitake and save for stock – slice caps. In a nonstick skillet, heat oil and cook onions for 1 minute. Add mushrooms and cook until tender (about 4 minutes). Stir in water chestnuts and cook 30 seconds longer. Transfer to a bowl with carrots and eggplant. Mix well.
3. Fill large pie plate with hot water and spread clean tea towel on work surface. Dip rice paper wrapper into water until pliable (about 10 seconds). Place on tea towel. Place 1/2 of a lettuce leaf on lower half of rice paper wrapper, top with 1 or 2 basil leaves and 1/4 cup loosely packed eggplant mixture. Fold bottom edge over filling; tuck in sides and roll up into tight cylinder. Place roll on platter, seam side down, cover with damp towel to prevent drying. Repeat with remaining wrappers and filling.
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