IN MY KITCHEN - APRIL 2025

It's the first of the month and time to give you a peek at what's in my kitchen where I will join other bloggers at sherry's monthly IMK blog share. 

I'm going to be taking a vacation in Europe in May. Being gluten-free and vegetarian/vegan makes it difficult to sometimes find good meals. I'm looking into protein bars to keep as a back up. So far I've tried these three bars. I think I'll be buying a case of the no cow bars. They are vegan, taste good, and lowest in calories but high in protein. 

Vegetarian Lettuce Wraps -PF Chang's Copy Cat Recipe

Have you ever eaten at PF Chang's? 

It is a Chinese restaurant chain that is popular throughout the US. One of the few gluten-free and vegan options on their menu is their vegetarian tofu lettuce wraps which are gluten-free optional (meaning you must request them to be made GF). I really like them and decided to try and make/create something like them at home.

Asian Vegan Lettuce Wraps

Have you ever made lettuce wraps? 

Skip the bread and bring out the romaine in this simple appetizer.

Vegan Chinese Lettuce Wrap

                           

The popular restaurant chain, PF Chang, offers a lettuce wrap appetizer that is gluten free and vegetarian/vegan. I've tasted It and I liked it, so when my friend Paula told me she had a good lettuce wrap recipe that could be made vegan and gluten-free, I wanted to try making it.

The protein comes from cooked brown lentils, but it's the flavors from the fresh ginger and fresh garlic that really make this recipe rock! 

The recipe not only tastes great, it's easy, nutritious, cuts down on processed foods by wrapping the lentil salad in lettuce, and adds some healthy greens to your diet. Perfect for a vegetarian/vegan dinner or a starter for any type of dinner.

 
Ethnic recipes call for the use of fresh herbs and spices   

Fresh herbs and spices not only provide fabulous flavor, but they also little powerhouses of antioxidants, anti-inflammatories, vitamins, and minerals. Most ethic cultures depend on fresh or dry spices in their cooking.

The Filling 

Ingredients:
3 tablespoons of organic gluten free tamari sauce or  (GF soy sauce)
1 teaspoon of raw honey or maple syrup
2 tablespoons of apple cider vinegar
2 teaspoons of organic corn starch
2 cups of cooked firm brown lentils, drained (not mushy)
2 tablespoons freshly grated ginger
1 tablespoon of fresh garlic, chopped or pressed
1/8 teaspoon or more or less red pepper flakes according to your tolerance
3-4  tablespoons of finely chopped green onion
1/2 tsp of freshly cracked pepper
1 teaspoon of 21 Salute (Trader Joe's brand of salt-free seasoning mix) or use any salt-free seasoning mix of your choice

20 cup shaped lettuce leaves (Bibb, Boston, etc) washed and dried

Optional: 

3 tablespoons of fresh cilantro , chopped for garnish

2 tablespoons of chopped unsalted peanuts

Preparation:
1. In a small bowl combine the organic soy sauce, honey, apple cider vinegar, and organic non-GMO corn starch. Stir until everything is dissolved.
2. Add the mixture to the drained cooked lentils, adding the remaining  spices and stir well. Allow lentils to marinate for a minimum of 15 minutes. Set aside.
3. Heat a skillet and add the grated fresh ginger and garlic and stir well for about 10 seconds. Add lentil mixture to the skillet and stir with a wooden spoon until well heated and mixed. Remove lentil mixture, allow to cool somewhat, and add a spoonful of filling to each lettuce cup. Garnish with freshly chopped cilantro and or chopped unsalted peanuts if desired.


Do you have a recipe for vegan lettuce wraps?

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

cook lentils according to package, drain and set aside ( do not overcook) 

Measure 2 and half cups of cooked lentils 

Organic gluten FreeTamari Sauce ( similar to soy sauce)

Marinate lentils 

Lentils removed from skillet after tossing quickly with garlic, fresh ginger, and scallions

Lentil mixture eaten in a lettuce leaf ( I used organic Romaine) 

These were spicy and delicious! Yum 

My Notes

Don't be intimidated by fresh ginger 

 Although a piece of fresh ginger root looks very odd, don't let it intimidate you. It is usually sold loose in the produce aisle- just pick up a medium size piece. It's easy to peel and use.

To peel fresh ginger: Take the back of a spoon and then just scrape the amount of ginger you want to use. The skin will scrape right off. Then cut the peeled part off the root and dice it or leave it on the root and grate it. Either way, it's easy.

Immune Builder: Fresh ginger is fragrant, delicious and very nutritious, so if you like it, use it as much as you enjoy. 

Freeze Ginger For Future Use

nce peeled, fresh ginger can be frozen in a little baggy for future use. A piece of fresh ginger usually will stay in the refrigerator for about 2-3 weeks .

Disclaimer: I am not a medical doctor and the information on this blog is for educational purposes only. If you need medical advice  check with your doctor . And check with your doctor before adding any herb or food to your diet.

may be shared on a few of the following blog carnivals

Will be shared on this week's Super Sunday  and Plant Based Potluck Party