Lettuce Wraps

I'm bringing this recipe to the front for a couple of reasons. One because EVERYONE who tries it continues to comment on how good it is. And also because Whole Foods for the Holidays is focusing on appetizers hosted by Kitchen Stewardship this week.

If you like P.F. Chang's...you're gonna love these.

And you don't even have to leave a tip.

Lettuce Wraps

Veggies:

2 thick broccoli stalks or about 7 florets

1/4 head of green cabbage

2 medium carrots

2 green onions

2 Roma tomatoes

2 cups crushed pistachios

1 cup crushed raw cashews

1/2 red bell pepper

2 big stalks celery

Sauce:

1 tablespoon lime juice

1/2 cup sesame oil

1/4 cup rice wine vinegar

1 1/2 cup Sucanat

2 1/2 teaspoons sea salt

2 1/2 tablespoons minced garlic

2 teaspoons fresh cracked pepper

2 teaspoons onion powder

2 teaspoons coriander

2 teaspoons ground ginger

1 tablespoon shoyu

1 tablespoon organic corn starch/

arrowroot powder

Directions:

Chop all the veggies very small. [If you have a food processor...that might help.]

Put veggies in a very large (huge-ish) frying pan.

In a separate bowl stir together all of the sauce ingredients.

Pour sauce over veggies and mix well.

Warm it on the stove top until thoroughly warmed...not cooked.

Wash and separate a head of romaine and use it like a tortilla with the veggies inside.

A little messy but, oh so tasty.

{the veggie filling keeps well in the refrigerator and tastes even better the next day...believe it, or not.}

Oh, and to make this dish a little more filling, and not quite as messy, add a cup or two of cooked brown rice to the mixture.Yummy!