Shiitake Lettuce Wrap

One of my favorite dishes is Thai Lettuce Wrap; actually there are a lot of favorites when it comes to food. When people ask me, what's your favorite food? I tend to always give them a long list. There are so many different varieties to choose from, even among the ethnic foods. I can't possibly choose; how could I? We are so blessed to be living near New York City where we have these varieties.

My husband was my taste tester for this and everything else I make. He's always giving me his honest opinion. I usually know when he makes a funny face, that means something doesn't taste so great or he won't comment at all. He's the best husband anyone could pray for! So, with this one he really enjoyed it with his sriracha sauce. Oh, how he loves his HOT sauce! The hotter, the better! I think it's because he has a little Cuban in him. Lol! Sriracha sauce is a spicy Thai chili sauce. Whole Foods actually carries an organic version of this sauce and Trader Joe's version is all natural. When sriracha sauce is purchased at an Asian store they tend to have preservatives in them.

I actually have a good friend who is only into steak and potatoes but I must say all the years that she's known me, she has really come out of her tasting shell. She has become a real trooper!  I've always dragged her along literally to try new exotic places from Long Island to NYC. I say "exotic" because this would be just that to her. Even though she can't stand Asian foods, she'll still come with me to an Asian restaurant and eventually she would find something on the menu that she likes. That's what I
call a great friend! She's tried a lot of my cooking even when she has no idea what's in it! I'm mentioning her because I'm pretty sure that this lettuce wrap would not be one of those dishes she would try.

Most of the ingredients I use are organic and raw. Also, I usually soak my nuts before I use them for about 2-4 hours because it's easier for your body to digest.


Ingredients:

2 Shiitake Mushrooms
2 stalks of celery 
2 tbsp olive oil
1/2 cup almonds (soaked for 2-4 hrs)
1/4 cup parsley 
4 garlic cloves
1 tbsp tamari
1 tbsp brown rice vinegar 
1 tbsp scallions
Red or Green leaf lettuce


Chop up mushrooms in a Vitamix or food processor. Add celery stalks, olive oil, and then the almonds.  

Next, add parsley into the mixture. 

Should look like this.

Add the garlic.

Last, add the tamari and brown rice vinegar.

You can prepare by scooping some of the mixture on the lettuce, place some mint leaves and finish off with alfalfa sprouts or pea shoots. These little guys have so much nutrients in them! So, I tend to use them whenever I can.