Romaine Hearts Lettuce Wraps Food
FRESH VEGAN LETTUCE WRAPS
Fresh and light, these vegan lettuce wraps are a delicious summer lunch or light dinner!
Provided by Julie | The Simple Veganista
Categories Entree
Time 10m
Number Of Ingredients 9
Steps:
- I'll leave the amount of ingredients you want to use up to you. I would say a handful of the vegetables, and a sprinkle of the hemp hearts, salt and pepper. You really can eat about as much as you want here and I love it like that!
- Wash and dry your romaine hearts. I usually use 2 leaves together for each wrap, one large and a smaller one on top. Add a layer of hummus down the middle of romaine hearts, it's ok to spread a little out toward the edges if you like. Layer first with cucumbers, carrots and then tomatoes. Add cilantro and top with a sprinkle of hemp hearts, salt and fresh cracked pepper.
- Enjoy as much or as little as you like!
- Serves 2, 2 wraps per serving
Nutrition Facts : Calories 207 calories, Sugar 6.7 g, Sodium 427.3 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 8.8 g, Protein 9.6 g, Cholesterol 0 mg
HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON
Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
- Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
- Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
- Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
- Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
VEGETARIAN LETTUCE WRAPS
Adapted From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
- Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.).
- Add garlic, chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
- Pile mixture into romaine hearts, then add sliced avocado. Fold up and chow down!
Nutrition Facts : Calories 336.7, Fat 18.5, SaturatedFat 3, Sodium 1371.5, Carbohydrate 34.7, Fiber 8.2, Sugar 1.9, Protein 16.8
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