Serves: serves 4 as an appetizer (approx. 8 lettuce wraps). Peanut sauce makes about 1.5 cup (you may have extra)
Ingredients
8 butter lettuce leaves (small-ish ones)
¼ cup peeled cucumber strips
¼ cup peeled carrot strips
¼ cup crushed peanuts
serve with extra lime wedges
Mushrooms & Quinoa Filling
1 teaspoon olive oil
2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
1-2 teaspoons soy sauce or tamari
a squeeze of lime
a splash of rice vinegar
1 cup cooked quinoa
¼ cup scallions
Peanut Tofu Sauce
¼ cup smooth peanut butter
5 ounces silken tofu (soft or firm)
1 teaspoon soy sauce or tamari
1 small clove of garlic, minced
splash of sriracha
splash of rice vinegar
Spicy Sauce (optional)
1 tablespoon sesame oil
1 tablespoon rice vinegar (more if you need to temper the spice level)
1 tablespoon sriracha
1 tablespoon fresh lime juice
pinch of sugar
Instructions
Mushrooms & Quinoa Filling: Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in ¼ cup scallions. Taste and adjust seasonings.
Peanut Tofu Sauce: Blend all ingredients together in a small food processor. Taste and adjust seasonings.
Spicy Sauce: Mix all ingredients together, taste & adjust
Assemble everything separately on a platter & assemble as you eat.
Recipe by Love and Lemons at https://www.loveandlemons.com/mushroom-quinoa-lettuce-wraps/