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Nut Mince Lettuce Wraps w/ Gaucamole & Cashew Sour Cream


Print Recipe
Spicy Nut Mince Lettuce Wraps w/ Gaucamole & Cashew Sour Cream
You will need: chopping board & knife; blender and/or food processor; glass jars w/ lids for storing NOTE: If making fresh Guacamole & Cashew Nut Cream to add to this recipe, it will take 15min longer to prepare this dish.
Prep Time 15 - 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
  • 4 large Cos Lettuce leaves (or gluten-free wraps - be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
  • 1 small handful Coriander leaves
Prep Time 15 - 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
  • 4 large Cos Lettuce leaves (or gluten-free wraps - be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
  • 1 small handful Coriander leaves
Instructions
  1. Nut Mince: Pulse Walnuts roughly in a blender or food processor. Add Sun-dried Tomatoes and pulse again until combined.
  2. Nut Mince: Finely chop/mash Garlic, and finely chop the Brown Onion and add this along with the remaining ingredients and pulse/process until combined.
  3. Guacamole: Mash Avocados and add the juice of the Lemons / Limes and mix through.
  4. Guacamole: Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
  5. Guacamole: Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
  6. Cashew Sour Cream: Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
  7. Cashew Sour Cream: Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
  8. To make Wraps: Layer Nut Mince, Guacamole and Cashew Sour Cream onto Cos Lettuce leaves. Optional - top with fresh chopped Coriander.
Recipe Notes

*Choose Sun-dried Tomatoes that don’t have preservatives or additives and which come jarred in clean oils like Sunflower Seed Oil, good quality cold-pressed Olive Oil etc - avoid Canola Oil which is GMO.

Making your own Sun-dried Tomatoes is actually not as difficult as it seems, you only need good time management in terms of planning ahead and making them at least a few days before you need them in a recipe. I make a big batch and store them in oil in a sealed glass jar in the fridge and they last over a month! Find the recipe here

*You can use a few regular tomatoes instead of baby tomatoes in the Guacamole - I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

*Store left over Nut Mince, Guacamole and Cashew Sour Cream in a sealed glass jar in the fridge. Eat within 1-2 days.

Serving Suggestions:

*Another nice addition to these lettuce wraps as a topping is the Mexican Tomato Salsa 

Sweet Red Capsicum & Chilli Dip

 

I really do love this dip. It can be enjoyed as a dip, or put on just about anything to spice up and freshen up lots of different types of meals. It’s delicious on sandwiches and in wraps and is great as a topping on a burger. You can add more chilli if you enjoy really spicy dips, or thin it out with a little nut milk to make a tasty salad dressing. The possibilities are endless.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
Sweet Red Capsicum & Chilli Dip
You will need: food processor or blender
Prep Time 5-10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Prep Time 5-10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Grind the nuts into a flour-like consistency. Set aside.
  2. Put remaining ingredients together in a blender and blend until smooth.
  3. Add ground nuts to the blended mixture and blend until well combined. Or combine and mix in a food processor.
Recipe Notes

*If you have a powerful blender you can just throw all the ingredients together and then blend until smooth.

*Store sealed in a glass jar in the fridge. Eat within 2 - 3 days.