Thursday, September 13, 2012


beautiful Bib lettuce for wrapping


1 cup red lentils, cook and set aside

1/2 tsp. fresh ginger, minced
1 tsp. dried lemongrass
juice of 1/2 lime
1/2 tsp. garlic chili sauce
1/2 Tbsp. peanut oil
1/2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. agave nectar
1/2 tsp. Thai basil (or regular)
black pepper to taste

1 large onion
2 cloves garlic
1 lb. baby portobello mushrooms, cut in half then into thirds
2 cups shredded kale
small amount of veggie stock


In a bowl mix all of the sauce ingredients tog. and let marinate for at least half an hour.

Meanwhile, in a lg. skillet, saute the onion in veggie stock.  When semi-cooked, add the mushrooms and garlic and cook till finished and not much liquid remains.  Add the kale and cook about 3 to 5 minutes or until wilted.  Add the lentils.  Combine.

Add the marinated liquid at the end, stir to heat and cook the garlic. 

Take a piece of bib lettuce and spoon 1 Tbsp. of the mushroom mixture into the center.  Top with green onions if desired.

cooked mixture: spoon into lettuce cups and enjoy

No comments: