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Almond ‘Meat’ Lettuce Larb Cups

Método de cocción , , ,
Cocina
Cursos ,
Time
Tiempo de preparación: 20 min Tiempo de cocción: 10 min Tiempo total: 30 mins
Porciones 4
Description

Lettuce Larb Cups are great as a refreshing appetiser or a light summer lunch, with fresh flavours inspired by Thailand. This recipe is packed with flavour and different textures, using chickpeas, almonds and hazelnuts to create a ‘meat’ replacement. Adjust the amount of chilli to taste.

Ingredients
  • 1 cup (63 g) whole almonds
  • ½ cup (60 g) whole hazelnuts
  • 3 tbsp (27 g) dried cranberries
  • 1 cup (170 g) cooked chickpeas, drained and rinsed
  • 2 cm fresh root ginger (5 g)
  • 2 garlic cloves (10 g)
  • ½ fresh red chilli (10 g)
  • 1 tbsp. (15 ml) tamari
  • 2 tbsp. (15 ml) coconut aminos
  • 1 tbsp. (13 g) coconut oil
  • 2 spring onions (20 g)
  • ½ cup (15 g) fresh coriander – keep stalks
  • ½ cup (15 g) fresh mint
Instructions
    1. In a food processor add the nuts, dried cranberries, chickpeas, ginger, garlic and chilli.
    2. Pulse to a coarse texture. The mix should resemble minced meat.
    3. Meanwhile, add the coconut oil to a frying pan and warm until melted.
    4. Transfer this mix to the frying pan and fry until slightly golden, for about 5 minutes. Stirring regularly.
    5. Pick the mint leaves off the stalks and set aside.
    6. On a chopping board, finely slice the spring onion and finely chop the coriander and mint.
    7. Add the tamari and coconut aminos to the pan.
    8. Finally, add the sliced spring onion and herbs, stir through until combined.
    9. To serve, place lettuce leaves on a plate. Top lettuce leaves with almond ‘meat’ mixture, divide evenly. Garnish with fresh herbs.
Léelo en línea: https://consumers.nimiaweb.com/recipe/almond-meat-lettuce-larb-cups/