Ingredients

1 1/2 cups walnuts

1/2 cup celery, diced

1/2 cup diced carrots

1/2 red bell pepper, diced

1/2 cup fresh cilantro, minced

1/4 cup scallions, minced (greens only)

 

Sauce

1/4 cup raw wild honey (maple syrup for vegan)

1/8 cup nama shoyu, Bragg’s Aminos or soy sauce

½ teaspoon fresh garlic, minced

1 teaspoons fresh ginger, grated

1 Tablespoon sesame seeds

1 Tablespoon sesame oil

1 teaspoons red pepper flakes

 

Garnish

1 head of lettuce, butter, bib, or romaine

mung bean sprouts

carrot, grated

 

Directions

Gently pull apart lettuce leaves, wash and let dry on paper towel

Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.

Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.

Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.

Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.

Garnish with mung beans, and grated carrot.

 

Makes 4 servings