Ingredients

Ingredients (use vegan versions):

8-10 large lettuce leaves
2 broccoli stalks or around 7 florets
2 medium carrots
2 green onions
1 cup fresh fennel bulb or tops
1 small handful fresh parsley
2 roma tomatoes ( or 1 beefsteak)
2 tablespoons capers or chopped green olives
2 cups crushed pistachios
1 cup crushed cashews
1/3 fresh red bell pepper
2 big stalks celery
1 cup chopped fresh mushroom (if using canned, save the juice) 2 heads fresh lettuce
cored, and washed. Set aside...to use for wraps
Sauce:
1 tablespoon lime juice
1 tablespoon cilantro
1/2 cup sesame oil
1/4 cup rice wine vinegar
1 1/4 cup raw (turbinado)sugar
2 1/2 teaspoons sea salt
2 tablespoons seaweed Gomisio (or substitute sesame seeds and tiny shredded Nori)
2 1/2 tablespoons minced garlic
2 teaspoons freshly cracked pepper
2 teaspoons onion powder
2 teaspoons coriander
2 tablespoons hot sauce, optional
2 tablespoons wasabi powder, optional

Directions:

This recipe would be great for appetizers at a casual Dinner. Or for a light meal after some yard work. These are yummy, but messy!

Get a HUGE bowl. Chop all of the fresh ingredients (except lettuce) into fine bits. Add all of the sauce ingredients and toss together.

Use the fresh, washed lettuce leaves as you would a tortilla for wrapping the filling.

For added taste, add 1/3 cup juice from mushroom can, or even strain the juice from a can of kidney beans or black that you might be using for something else.

This is a GREAT way to use up the leftover produce in your fridge! In fact the whole recipe was born because I was trying to figure out what to do with some organic broccoli stems I had left over.

If you want, you can change the seasonings for a different taste. Try black olives instead of green with tofu for a Greek wrap, etc.

Enjoy!

Paula

http://healthygoodiesgifts.com

Serves: 8-10

Preparation time: 20 minutes