Name: Korean Vegetable and Mushroom Lettuce Wraps
Yield: 4
Ingredients: 1 medium onion, sliced; 4 cups small broccoli florets; 2 medium carrots, cut diagonally into 1/3 inch pieces; 4 medium red bell peppers, seeded and cut into 1 inch squares; 2 cups bok choy, cut in bite-sized pieces; 3 cups fresh mushrooms (shiitake, porcini and/or cremini), stems removed; 8 ounces fresh spinach; Romaine, Boston or other lettuce leaves; 1 cup raw almonds; 3 tablespoons unhulled sesame seeds; 1/4 cup unsweetened soy, almond or hemp milk; 1/4 cup water; 1 medjool or 2 regular dates, pitted; 2 cloves garlic, chopped; 1/2 inch piece fresh ginger, peeled and chopped; pinch hot pepper flakes or more to taste

Serves

Ingredients

For the Vegetables:

1 medium onion, sliced

4 cups small broccoli florets

2 medium carrots, cut diagonally into 1/3 inch pieces

4 medium red bell peppers, seeded and cut into 1 inch squares

2 cups bok choy, cut in bite-sized pieces

3 cups fresh mushrooms (shiitake, porcini and/or cremini), stems removed

8 ounces fresh spinach

Romaine, Boston or other lettuce leaves

For the Dressing (see note):

1 cup raw almonds

3 tablespoons unhulled sesame seeds

1/4 cup unsweetened soy, almond or hemp milk

1/4 cup water

1 medjool or 2 regular dates, pitted

2 cloves garlic, chopped

1/2 inch piece fresh ginger, peeled and chopped

pinch hot pepper flakes or more to taste

Instructions

Heat 2 tablespoons of water in a large sauté pan and water sauté the onion, broccoli, carrots and bell peppers for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the bok choy and mushrooms, cover, and simmer until vegetables are just tender. Remove the cover and cook off most of the water. Add the spinach and toss until wilted.

Blend dressing ingredients together in a high-powered blender until creamy. Add more water if needed to adjust consistency.

To serve, spoon filling onto a lettuce leaf, add a bit of dressing and roll up.

Note: For your convenience, Dr. Fuhrman makes a line of healthful salad dressings. Dr. Fuhrman's Sesame Ginger (about 3/4 cup) can be substituted in this recipe.

Nutrition Facts

Calories 398, Protein 18 g, Carbohydrates 40 g, Sugars 17 g, Total Fat 22.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 140 mg, Fiber 14.4 g, Beta-Carotene 10398 ug, Vitamin C 270 mg, Calcium 351 mg, Iron 6.1 mg, Folate 336 ug, Magnesium 227 mg, Potassium 1745 mg, Zinc 3.5 mg, Selenium 21.6 ug

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Korean Vegetable and Mushroom Lettuce Wraps