Ingredients

The following ingredients have 4 Servings
  • 2 tbsp coconut oil
  • 1 stalk celery (thinly sliced)
  • 1/4 cup shallots (minced)
  • 1 tbsp ginger root
  • 3 garlic cloves (minced)
  • 8 oz baby bella mushrooms (finely chopped)
  • 2 cups raw walnuts (chopped)
  • 2 tbsp lime (juice)
  • 2 tbsp tamari
  • 2 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 2 tbsp mint (fresh, chopped)
  • 2 tbsp cilantro (fresh, chopped)
  • pinch crushed red-pepper flakes
  • 12 leaves butter lettuce
  • 1 cup carrot (shredded)
  • 1/2 cup raw cashews (chopped)
  • 1/4 cup cilantro (fresh, chopped)
  • 1 cup green onions
  • 4 lime (wedges)

Instruction

  • Warm a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the celery and shallots and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.
  • Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the mushrooms start to brown nicely. Add the walnuts and cook for 1 to 2 minutes to toast them.
  • Stir in the lime juice, tamari, coconut sugar, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the mint, cilantro, and red-pepper flakes. Taste and add more tamari, if desired, for more saltiness. Keep warm until ready to serve.
  • To serve, spoon some of the vegetables into the lettuce leaves. Top with a sprinkling of carrots, cashews, cilantro, and scallions and add a squeeze of lime. Serve warm.