9 de agosto de 2017

Big Bowl Lettuce Wraps Recipe for Today

Big Bowl Lettuce Wraps

  • 8 – 10 large lettuce leaves
  • 2 broccoli stalks or around 7 florets
  • 2 medium carrots
  • 2 green onions [Skip--I don't like these]
  • 1 cup fresh fennel bulb or tops [Skip--I don't like fennel]
  • 1 small handful fresh parsley [We have this in a plastic tube in the refrig door]
  • 2 roma tomatoes ( or 1 beefsteak) [We always like these]
  • 2 tablespoons capers or chopped green olives [I need to buy another jar anyway]
  • 2 cups crushed pistachios
  • 1 cup crushed cashews [skip 'em]
  • ⅓ fresh red bell pepper
  • 2 big stalks celery
  • 1 cup chopped fresh mushroom (if using canned, save the juice) [Skip--I don't remember any in there]
  • 2 heads fresh lettuce cored, and washed. set aside...to use for wraps


  • 1 tablespoon lime juice [I think we have this in a plastic lime]
  • 1 tablespoon cilantro
  • ½ cup sesame oil
  • ¼ cup rice wine vinegar
  • 1¼ cup raw (turbinado) sugar
  • 2½ teaspoons sea salt
  • 2 tablespoons seaweed gomisio (or substitute sesame seeds and tiny shredded nori)
  • 2½ tablespoons minced garlic
  • 2 teaspoons freshly cracked pepper
  • 2 teaspoons onion powder
  • 2 teaspoons coriander
  • 2 tablespoons hot sauce, optional
  • 2 tablespoons wasabi powder, optional


  1. Get a huge bowl.
  2. Chop all of the fresh ingredients (except lettuce) into fine bits.
  3. Add all of the sauce ingredients and toss together.
  4. Use the fresh, washed lettuce leaves as you would a tortilla for wrapping the filling.
  5. For added taste, add ⅓ cup juice from mushroom can, or even strain the juice from a can of kidney beans or black that you might be using for something else.
  6. This is a great way to use up the leftover produce in your fridge! If you want, you can change the seasonings for a different taste.
  7. Try black olives instead of green with tofu for a Greek wrap, etc.

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