Ingredients (use vegan versions):
- 8-10 large lettuce leaves
- 2 broccoli stalks or around 7 florets
- 2 medium carrots
- 2 green onions
- 1 cup fresh fennel bulb or tops
- 1 small handful fresh parsley
- 2 roma tomatoes ( or 1 beefsteak)
- 2 tablespoons capers or chopped green olives
- 2 cups crushed pistachios
- 1 cup crushed cashews
- 1/3 fresh red bell pepper
- 2 big stalks celery
- 1 cup chopped fresh mushroom (if using canned, save the juice) 2 heads fresh lettuce
- cored, and washed. Set aside...to use for wraps
- Sauce:
- 1 tablespoon lime juice
- 1 tablespoon cilantro
- 1/2 cup sesame oil
- 1/4 cup rice wine vinegar
- 1 1/4 cup raw (turbinado)sugar
- 2 1/2 teaspoons sea salt
- 2 tablespoons seaweed Gomisio (or substitute sesame seeds and tiny shredded Nori)
- 2 1/2 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
Directions:
This recipe would be great for appetizers at a casual Dinner.
Or for a light meal after some yard work. These are yummy, but messy!
Get a HUGE bowl. Chop all of the fresh
ingredients (except lettuce) into fine
bits. Add all of the sauce ingredients
and toss together.
Use the fresh, washed lettuce leaves as
you would a tortilla for wrapping the filling.
For added taste, add 1/3 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.
This is a GREAT way to use up the
leftover produce in your fridge! In fact
the whole recipe was born because I was
trying to figure out what to do with
some organic broccoli stems I had left over.
If you want, you can change the
seasonings for a different taste. Try
black olives instead of green with tofu
for a Greek wrap, etc.
Enjoy!
Paula
http://healthygoodiesgifts.com
Serves: 8-10
Preparation time: 20 minutes
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