Friday, August 24, 2012

chipolte coconut lettuce wraps!

tonight's dinner is a natalia kw recipe i got in a vegnews email 2 days ago:

chipolte coconut lettuce wraps!
Smoky chipotle and crispy coconut bring fresh lettuce wraps to a flavorful new level. Creamy avocado and peppercorn ranch dressing add plenty of rich satisfaction.
Serves 4
What You Need:
For the chipotle coconut:
1 tablespoon coconut oil, melted
1 teaspoon tamari (we used braggs)
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle
3/4 cup large coconut flakes
For the ranch dressing:
1/3 cup fresh lemon juice
1/3 cup water
2/3 cup hemp seeds
4 garlic cloves
2 teaspoons black peppercorns
1 teaspoon salt
1 cup olive oil
For the lettuce wraps:
8 butter lettuce leaves (we used iceberg lettuce)
3 roma tomatoes, sliced
2 avocados, sliced
we definitely enjoyed the crispy coconut and creamy goodness! but for next time, we wondered about adding another dimension - my dad suggested cilantro, my mom suggested grated carrot or maybe cauliflower florets.

 What You Do:
  1. For the chipotle coconut, in a medium bowl, combine coconut oil, tamari, maple syrup, paprika, and chipotle and mix well. Add coconut flakes and toss well to evenly coat.
  2. For the ranch dressing, in a high-speed blender, combine lemon juice, water, hemp seeds, garlic, peppercorns, and salt and blend until smooth. While the blender is running, add olive oil and blend.
  3. To assemble wraps, lay lettuce leaves on plates. Top with a tablespoon of ranch dressing and layer with tomato and avocado. Divide chipotle coconut among each wrap and serve.

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