Anson Smart
Shiitake Mushroom Lettuce Cups With Ginger-Lime Dressing
Bright citrus, fresh cilantro, and spicy ginger create the ultimate healthy vegan snack.
May 6, 2024
Just about every vegetarian has experience trying to convert a meat-obsessed loved one. Smart ones know that an omnivore can’t say “but bacon!” with a mouthful of delicious plant-based food like Tess Masters’ immensely satisfying lettuce cups from The Perfect Blend: 100 Blender Recipes to Energize & Revitalize. Don’t be fooled—these lettuce cups may look delicate, but the zippy flavors and full-bodied textures tucked inside each bib of butter lettuce provide a roundhouse kick to the tastebuds. We have a feeling that once you serve these bad boys to your omni-friends, they’ll be eating their own words … and asking for seconds.
What you need:
For the lime dressing:
¼ cup fresh lime juice
3 tablespoons brown rice vinegar
1 tablespoon mirin
1 tablespoon Bragg Liquid Aminos, gluten-free soy sauce, or tamari
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1½ teaspoons coconut sugar or other sweetener
Pinch of red pepper flakes
For the lettuce cups:
2 tablespoons olive oil
1 tablespoon minced garlic
1 small green chile, ribbed, seeded, and finely chopped
1 tablespoon minced fresh ginger
1 cup finely chopped green onion
6 cups finely diced shiitake or cremini mushrooms
1 cup finely diced zucchini
1 cup finely diced asparagus
¼ cup toasted sesame oil
3 tablespoons Bragg Liquid Aminos, gluten-free soy sauce, or tamari
1⁄2 cup loosely packed finely chopped cilantro
16 large butter, Bibb, or romaine lettuce leaves
½ cup raw or dry-toasted pine nuts
2 tablespoons gomasio or sesame seeds
What you do:
- For the dressing, into a blender, add all ingredients and red pepper flake and blend on high for about 30 seconds until well combined. Transfer to a container and set aside.
- For the filling, in a large saucepan, heat olive oil over medium heat and sauté garlic, chile, ginger, green onion, mushrooms, zucchini, and asparagus for 3 to 5 minutes, until the mixture has reduced to about half the volume. Gradually add sesame oil and liquid aminos as the mixture cools. Stir in cilantro and pine nuts.
- To assemble, scoop ¼ cup filling into each lettuce leaf, drizzle with 1 teaspoon lime dressing, and sprinkle with the gomasio. Serve immediately.
For more plant-based recipes like this, read:
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