Lettuce Wraps

‘The Urban Vegetarian’ host Desiree Nielsen shows us low-carb options for any meal of the day. For this recipe, she serves Thai-style lettuce wraps with a tangy tamari-based sauce, a great option for keeping the carbs down while keeping you full.

Serves 4-6

Tamari-ginger sauce

Ingredients:

1 teaspoon (5 ml) ginger, minced

2 teaspoons (10 ml) apple cider vinegar

1 teaspoon (5 ml) sesame oil

1 teaspoon (5 ml) peanut oil

¼ cup (60 ml) tamari

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) peanuts, crushed

Method:

In a bowl, combine the ginger, vinegar, sesame and peanut oil, tamari, honey, and peanuts, and mix together until well combined. Reserve.

Wraps

Ingredients:

½ cup (120 ml) carrot, diced

½ cup (120 ml) celery, diced

2 green onions, sliced thinly

1 garlic clove, sliced

1 tablespoons (15 ml) olive oil

1 Portobello mushroom cap, cleaned and cut into small pieces

½ cup (120 ml) Tamari-Ginger Sauce

¼ cup (240 ml) cellophane/glass noodles, cooked

6-8 Bibb lettuce leaves

Method:

Add olive oil to skillet and heat.

Add diced carrots and celery, and sliced green onion and cook for 1 -2 minutes. Add the garlic and allow to cook for 30 seconds.

Add chopped mushroom to skillet and sauté until softened.

Pour reserved Tamari- Ginger Sauce into skillet and stir to combine.

Take the skillet off the heat.

Take a Bibb lettuce leaf. Add cooked glass noodles. Spoon some of the filling over top.

Fold.

Enjoy!