While I was in Montana I ate an Asian-inspired salad that knocked my socks off. Butter lettuce, mandarin oranges, sesame seeds, and red peppers. What made it even more delicious was the homemade peanut dressing that I dumped over the whole salad. It was out of this world! Ever since I left Montana, I’ve been craving the salad. Since I’m slightly obsessive about recipes once I get an idea in my head, I bought all the ingredients for lettuce wraps inspired by the salad I ate right when I got to my local co-op. And the next day, Andrea and I worked together in the kitchen to create these super-easy, filling, and nutritious lettuce wraps. Lettuce be the ones to tell you, they’re delicious. (Sorry about the pun – I couldn’t resist).
I have to say, that usually when I hear ‘lettuce wraps’ I immediately think of ‘appetizer’ or ‘really puny, unfilling meal’. But, I proved myself wrong. We used the food processor to finely chop an assortment of fresh vegetables and hearty tempeh to create a base for the flavorful Asian peanut sauce we drizzled on top. Each lettuce wrap was topped with chopped cashews and a couple slices of mandarin oranges to add even more layers of flavor. After eating half of the recipe each, Andrea and I were both stuffed – and we still had some of the filling as leftovers! These lettuce wraps are flavorful, nutritious, and surprisingly filling! I highly recommend making them when you don’t have much time to make dinner but are craving something to boost your energy. Hopefully recipes like these will help me feel my best for my first week back at school! Here’s the recipe so you can make it too.
Raw Asian Lettuce Wraps
8-10 pieces of lettuce, rinsed and dried
1/4 block (2 oz. tempeh)
4 large stalks of celery
1 red bell pepper
For the sauce:
4 tablespoons peanut butter
2 tablespoons liquid aminos (or soy sauce)
1/2 teaspoon red pepper flakes
1/2 clove garlic
Cashews and mandarin oranges, for garnishing
1. In a food processor, pulse tempeh until it becomes very finely chopped. Pour the tempeh into a medium sized mixing bowl. Repeat with celery, bell pepper, and carrot, pulsing seperately and adding to the mixing bowl.
2. Gently stir all of the finely chopped vegetables and tempeh together in the mixing bowl.
3. In the food processor, combine all sauce ingredients and blend until all ingredients are well mixed. Pour sauce into small serving dishes and serve alongside lettuce wraps.
4. Scoop vegetable and tempeh filling into the lettuce leaves. Top with a spoonful of sauce. Garnish with cashews and mandarin oranges, if desired.
Also, I’d like to say HAPPY BIRTHDAY to my Dad and Grandma today! I wish I could be with them to celebrate!