Garlic Lime Lettuce Wraps
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Category
Main Course
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Cusine
California Vegan Vegetarian
What do you need?
How to make?
Ingredients
2 garlic cloves
1- inch segment of fresh ginger
1/2 cup almond
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber
1 small carrot
a handful of sliced herbs
10 - 12 whole lettuce leaves
extra lime, serrano vinegar*, shallot oil, a favorite curry paste
Directions
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, and finish with a spoonful of serrano chile vinegar*, and a thread of shallot oil.