Ingredients

The following ingredients have 6 Servings
  • 1⁄4 cup tamari
  • 1 1/2 to 3 tablespoons honey, to taste
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 2 cups diced carrot
  • 
1 cup diced celery
  • 1⁄2 yellow onion, diced
  • 1 cup raw pecan halves, briefly pulsed in a food processor
  • 1 head butter lettuce, individual leaves carefully removed
  • Garnishes: Torn cilantro leaves and red pepper flakes, optional

Instruction

  • Prepare the sauce: In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
  • Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
  • Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.