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Spicy Thai Lettuce Wrap Recipe

 

Recipe: Spicy Thai Lettuce Wraps

Summary: This is a healthy vegan and raw meal that has quite a bit of kick. This was perfect for a light and filling dish for a group or party. The sauce can be made hotter depending on your tastes (just reduce the amount of jalapeno seeds). The idea for this recipe is a variation of one found in the Complete Book of Raw Food.

Ingredients

  • Romaine Lettuce

Filling Ingredients

  • Filling Ingredients
  • 3 Zucchini (shave with vegetable peeler or julienne)
  • 1 Yellow Squash (shave with vegetable peeler or julienne)
  • 3 oz pkg dry Porcini Mushrooms (rehydrate for 2 hours)
  • 3 Green Onions thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 dozen snow peas
  • 8 oz bean sprouts
  • 1 lime juiced
  • 1/2 teaspoon Sea Salt
  • 1 tablespoon extra virgin olive oil

Dressing

  • 1/2 cup water
  • 1 tablespoon pre-soaked seaweed
  • 1 1/2 cup almond butter
  • 1 1/2 cup sundried tomatoes soaked for 2 hours
  • 1 lime juiced
  • 4 cloves peeled garlic
  • 7 pitted dates
  • 1/3 cup olive oil
  • 1 jalapeno (seeded if desired)
  • 1 1/2 tablespoon shredded ginger
  • 2 tablespoon Tamari Soy Sauce
  • 1 1/2 teaspoon sea salt
  • 1/2 cup cilantro

Instructions

  1. For the lettuce wrap filling: Mix all ingredients together and set aside.
  2. For dressing: Blend all ingredients in a blender. If it gets too thick, add a bit more water.
  3. When serving, put filling in romaine lettuce leaf and top with dressing.

Preparation time: 30 minute(s)

Cooking time:

Number of servings (yield): 4

My rating 4 stars:  ★★★★☆ 1 review(s)

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