A new month has started! Can you believe it! We're entering a new season here...Autumn, but it doesn't feel quite autumnal yet. Cold breezes, sunny mornings and afternoon showers.Yes! a few more weeks and the beautiful crunchy yellow leaves will decorate the sidewalks again.
So we have been eating a variety of cold and warm meals.Warm foods on the semi-cold evenings and satisfying light lunches on sunny days. And lately we've been experimenting with Asian foods and flavors a lot more! These lettuce wraps are one of our old favorites, we usually serve this with a yogurt dressing but this time we wanted to go a bit more spicy. These are great, and you can make the filling the night before! I'm thinking, next time I will add some toasted cashews too. Light, satisfying, simple...delightful!
Happy Weekend!
Vegetarian Lettuce Wraps + Sweet Chilli Sauce -------------------------------------------------------------------------------- 8-10 lettuce wraps This filling can be prepared over night. Just store it in the fridge then assembly wraps.
1 1/2 Cooked Chickpeas 2 Zucchinis/courgettes, diced
2 C. Mushrooms, sliced
1 Medium Carrot, shredded
1/2 Onion, into slices
1 Red Capsicum, cut into strips
1 garlic clove, minced
2 tsp. Cumin 3 Tbsp. Olive oil
Salt to taste
2 Tbsp. Chives
3 Tbsp. Sesame seeds
8-10 Lettuce leaves {iceberg, romaine or butter} wash and dried
Preparation:
Heat a large frying pan, add oil, garlic, onion, zucchini, mushrooms, capsicum, carrots and chickpeas. Add salt to taste and cumin. Cook for about 8 minutes stirring frequently. Until vegetables are tender. Sprinkle with sesame seeds, and chives.Arrange lettuce leaves separately on a serving plate, and fill each one with the chickpea-vegetable mixture.Fold over the lettuce to form a roll. Serve with the Sweet Chilli Sauce!
Sweet Chilli Sauce Recipe.
