By Sarah Eastin Appetizers, Salads & Dressings, Vegetables & Sides
October 26, 2015
This lovely dish uses tempeh. One of the best ways to prepare tempeh is to steam, simmer or marinade before using it in a recipe.
For the sauce:
1/2 cup peanut or almond butter
1 cup canned coconut milk
1 ½ T maple syrup
1 T tamari
1 T lime juice
½ - 1 tsp. cayenne or crushed red pepper (depending on how hot you want the sauce)
½ tsp. salt
For the wraps:
1 package tempeh
½ can water chestnuts (julienned)
2 carrots (julienned)
¼ - ½ red cabbage (shredded)
1 head bibb or butter lettuce
several sliced green onions (optional)
sesame seeds (optional)
Combine all sauce ingredients and blend until smooth, set aside.
Lightly steam or simmer the tempeh in water for about 10 minutes (turn once, halfway thru).
Dry the tempeh and let it cool.
Cube the tempeh then dry sauté the cubes for 5 minutes on medium heat, stirring often.
Turn to low, add approximately ½ cup of the prepared peanut sauce and sauté another 2-3 minutes, just until warm.
Add the tempeh cubes to the cleaned and prepared lettuce leaves, and top with the remaining ingredients as you see in the photo.
Serve with the peanut sauce atop the wraps or dip as desired.
Check out Sarah’s blog at http://healgrowblossom.com/