Nutella one day, quinoa the next. This is what I call balance. Tasty balance.
Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps.
This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.
mushroom & quinoa lettuce wraps
- 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
- 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
- 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
- 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
- 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.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone