This Asian lettuce wraps recipe is one that I have made before, but not officially documented measurements for or taken good pictures of until now. When there is a good meal sitting in my kitchen, it’s a little like torture waiting until the photographs are taken before I can eat it. Oh, the life of a food blogger… =P
I’ve really been wanting some Asian foods lately, so over the next week, I’ll be posting not just this one, but THREE total Asian-inspired raw vegan recipes, and all of them filling enough to be a main course! Making dishes with some ingredient and flavor overlaps is also a great way to use up leftovers and be efficient with your prep time. I only had to shred my carrots and scallions once and I can still toss extras into a salad for lunch!
I’ve also been trying to come up with some more recipes for this blog that will make the omnivores and cooked food lovers in your life happy, mostly because I enjoy feeding my husband and it makes me happy when I can sneak an enzyme and vitamin-rich raw vegan meal in front of it him and he says it tastes great. 😉
This one has had good reviews both times that I’ve attempted to feed it to my husband, and one of my friends made it as a dish to share with her coworkers, so I feel confident that you will love it too. It you are new to raw foods, it’s not too difficult to make, and you will find the flavors and textures to be familiar, so it would be a great transition meal. It is also very filling, and will not leave you hungry if your body is still adjusting to a plant-based diet.
- 3/4 cups water
- 1/2 cup coconut aminos (I like these: Coconut Secret Raw Organic Vegan Coconut Aminos. You can also find them at Whole Foods.)
- 1/4 cup unrefined expeller or cold pressed sesame seed oil (I like this one: Spectrum Naturals Organic Sesame Oil)
- 8 pitted dates
- 2 tsp powdered ginger
- 2 tsp powdered garlic (PROBIOTIC UPGRADE: use 2 cloves of ACV fermented garlic instead)
- 1 TB raw apple cider vinegar (I used the garlic infused ACV from my ferment)
- 2.5 cups chopped fresh mushrooms of your choice (I used button mushrooms and baby bellas, but have also used rehydrated shiitake and oyster mushrooms, and it is still great)
- 2.5 cups chopped walnuts
- 1 cup shredded carrots
- 1/2 cup chopped scallions (green onions)
- 1/2 cup chopped celery (you won't even miss water chestnuts with the crunch that celery provides)
- 1/2 cup chopped sweet pepper
- 12 large romaine or iceberg lettuce leaves leaves
- Combine sauce ingredients in a high speed blender (such as a Vitamix). This will ensure the dates are thoroughly incorporated and the sauce is smooth.
- Chop vegetables as listed in ingredients section.
- Pour sauce over vegetables and mix thoroughly until well-combined.
- Marinade for 15 minutes (longer is ok too, but this is a minimum to help soften the ingredients and allow the sauce to soak in).
- Spoon the filling/sauce mixture on the romaine or iceberg lettuce.
- Pick them up and eat them. 🙂
- This is a very rich and filling recipe. My husband and I only used half of the filling mixture and we had 3 each as our dinner. We were both very satisfied. This recipe will feed 4 people as a meal, or you could turn it into an appetizer for a large crowd.
- If you are sensitive to mold spores (I am), but still want to enjoy some mushrooms, you can soak them in a dilute mixture of water and white vinegar for 20-30 minutes and then rinse before you chop them up for the filling.