Thursday, February 7, 2013

lettuce wraps with peanut sauce

As of today, I'm moving out of my mother's house. There are so many things I'll miss: television, sleeping in, ice skating, playing with my nephews, etc... What I won't miss is all of the junk food. It's been a constant battle between trying to be healthy and eating with the family. I'm looking forward to having complete control over my kitchen again.

For my last lunch with my mom, I made these Lettuce Wraps with Peanut Sauce. They were easy and relatively healthy. 
 Lettuce Wraps with Peanut Sauce

Lettuce Wraps with Peanut Sauce 

1 teaspoon olive oil
1 tablespoon minced shallot
1/3 cup water
2 tablespoons natural creamy peanut butter
4 teaspoons soy sauce or Braggs
1/8 teaspoon crushed red pepper
1 tablespoon fresh lime juice

1 package of faux ground beef crumbles
1 tablespoon olive oil
6 thinly sliced green onions
3 tablespoons soy sauce or Braggs
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/2 teaspoon Sriracha 

1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots

1 cup matchstick-cut red peppers
2 cups hot cooked quinoa
8 lettuce leaves 

To make the sauce, heat olive oil in a small saucepan over medium heat. Add minced shallot and saute for 2 minutes. Add water, peanut butter, soy sauce, and red pepper and whisk until blended. Bring to a boil. Cook for 1 minute. Remove from heat and whisk in lime juice.

To make the filling, heat olive oil in a large skillet of medium heat. Add the green onions and saute for 1 minute. Add the faux ground beef and saute until cooked. Add soy sauce, ginger, sugar, and Sriracha and saute for 1 minute. Remove from heat and stir in cucumbers, carrots, and red peppers.

Fill each lettuce leaf with about 1/4 cup of quinoa. Top with about 1/2 cup of the filling. Drizzle with peanut sauce and serve.

Prepping Vegetables
Prepping Vegetables
Lettuce Wraps with Peanut Sauce

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