You guys. It’s April. ????????? Wasn’t it just Christmas? Good grief. I seem to remember starting another blog post, a recent one, with the same sentiment. The older I get the faster time flies by. I hope I’m not the only one…. I also know that the busier we are the faster time passes. Maybe that’s what’s really going on. Hmmmmm…
I’m now into my 3rd week of massage school and it’s been a lot. A whole lot. So far the science stuff has been all review from my multiple yoga teacher trainings, but the actual massage part of massage school is kind of daunting. I’m technically in the “part time” class, but it feels less part time and more most-of-my-time.
My classes are Monday and Wednesday nights and all day on Saturday. I’m tired. Pretty much all the time.
And since I’m so tired I don’t have much energy left for creating new recipes, or even cooking much at all to be honest (even though I still do). I’m hoping once we get into more of a routine at home I won’t be so tired. Anyway, these lettuce wraps are perfect because they require almost no time in the kitchen, they are super healthy, and they pack a punch of flavor.
I’m excited to eat them tonight! They are pretty filling on their own, but a side of steaming white rice goes really well with them and is a nice soothing addition to the heat from the mustard and ginger in the sauce.
I hope you guys like these as much as I do! I originally came up with this recipe when I tried to make sushi for the first time. Epic fail on construction, epic win on taste. So now we have the much less time consuming, but equally as tasty, Asian-inspired raw vegan lettuce wrap.
Ingredients Yield: 2 dinner-sized portions
- 1/2 cup each, finely chopped:
- fresh mushroom
- fresh radish
- fresh carrot
- handful of sprouts (optional)
- 8-10 medium sized lettuce leaves (butter lettuce, romaine, or iceberg)
- 5 tbsp Organic Reduced Sodium Soy Sauce
- 1 tsp rounded fresh minced ginger
- 1.5-3 tsp Coleman’s English Mustard (adjust for your heat preference)
- Wash lettuce leaves and gently pat dry. Set aside. (Maybe in the fridge if you have some time before you’ll eat them)
- Finely chop all veggies except lettuce leaves. Place into medium sized bowl and set aside.
- In another small bowl, whisk together all sauce ingredients until well combined.
- Pour sauce over chopped veggies and toss gently to combine.
- Use a slotted spoon to spoon veggie mix into lettuce wraps.
- Try not to make a mess with the delicious saucy veggies as they make their way to your face 😉
Like I said, super yum with fresh cooked white rice. If you’re feeling really festive, get some saké to have with them, or maybe just a cup of hot tea. The tea is definitely more my speed.
Add more ginger if you like, but please, please, stick to fresh. The powered stuff just won’t be the same. Promise.
That’s it! See? Super easy! Comes together so fast with minimal time in the kitchen. The fresh carrots and radishes give it a really nice crunch accompanied by a creamy smoothness from the avo. It’s a win all around with the heat from the mustard and ginger.