Garlic Lime Lettuce Wraps

This is a great go-to lettuce wrap recipe - now you have more ways to enjoy the delicious head lettuce!

Garlic Lime Lettuce Wraps

From 101cookbooks.com

• 2 garlic cloves, peeled

• 1-inch segment fresh ginger, peeled

• 1/2 cup almond, cashew or coconut milk

• 1/4 tsp sea salt

• 8 - oz tempeh, crumbled (feel free to add a different protein)

• 1 1/2 cups leftover rice

• 1 tsp soy sauce

• 1 tablespoon fresh squeezed lime juice

• Handful of each: thinly sliced salad turnips, daikon radishes, green onions

• 1 carrot, diced, peeled and grated

• Handful of sliced herbs - cilantro, basil, mint

• 10-12 whole lettuce leaves....butterhead would be my choice!

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.

In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture.

Season to your taste buds - feel free to add sesame oil, sweet chili sauce or a peanut dipping sauce!