Thai Lettuce Wraps
My good friend Windy Crutchfield (a charter member raw food lady) brought this dish to a raw food pot luck we had a while back. It has become her signature dish as everyone just loves it. The ingredients are so simple, but the sweet, garlicy, crunchy filling is absolutely addictive. I could just eat it with a spoon by itself!
A terrific raw vegan main course!
1 1/2 cups walnuts
1/2 cup celery, diced
1/2 cup diced carrots
1/2 red bell pepper, diced
1/2 cup fresh cilantro, minced
1/4 cup scallions, minced (greens only)
1/4 cup raw wild honey (maple syrup for vegan)
1/8 cup nama shoyu, Bragg’s Aminos or soy sauce
½ teaspoon fresh garlic, minced
1 teaspoons fresh ginger, grated
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
1 teaspoons red pepper flakes
1 head of lettuce, butter, bib, or romaine
mung bean sprouts
Gently pull apart lettuce leaves, wash and let dry on paper towel
Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
Garnish with mung beans, and grated carrot.
Makes 4 servings
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