Garlic Lime Lettuce Wraps
Ingredients
The filling
-
2
cloves
garlic
-
1
inch
fresh ginger
-
½
cup
almond, cashew, or coconut milk
-
scant ¼
teaspoon
fine grain sea salt
-
8
ounces
plain tempeh
-
1 ½
cups
leftover rice
-
1
teaspoon
soy sauce or shoyu
-
1
tablespoon
freshly squeezed lime juice
-
1
small
cucumber
-
1
small
carrot
-
a handful
sliced herbs (cilantro, basil, mint)
-
10 - 12
leaves
whole lettuce (romaine, little gems, etc.)
Optional toppings
-
to taste
extra lime
-
to taste
serrano vinegar
-
to taste
shallot oil
-
to taste
curry paste
Instructions
- Smash garlic and ginger into a paste using a mortar and pestle.
- Heat ¼ cup of nut milk in a saucepan, stir in the garlic-ginger paste and salt, and simmer for a couple of minutes.
- Add the crumbled tempeh to the saucepan and cook for about five minutes, stirring occasionally.
- Stir in the leftover rice and heat through.
- Mix the soy sauce and lime juice with the remaining nut milk and add to the saucepan.
- Transfer the mixture to a serving bowl and stir in the diced cucumber.
- Top with grated carrot and sliced herbs, then toss lightly.
- Serve by spooning the mixture into lettuce leaves and adding optional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
216
Total fat
7g
Total carbohydrates
26g
Total protein
13g
Sodium
100mg
Cholesterol
0mg
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