Stuff
it into romaine leaves like a chicken salad wrap or simply eat it with a spoon, either way this quick meal will be one you make again and again.
Not exact matches
You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale
leaf (
Romaine lettuce
leaves also work well for this purpose, as would a chard
leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some
into whole wheat, spelt, corn or other tortillas.
I didn't have
romaine lettuce on hand, so I took a head of red
leaf lettuce, washed & dried it and tore it
into bite - sized pieces.
Break apart your
romaine into separate, full
leaves.
1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced
into 1/4 ″ thick rounds 2
romaine lettuce
leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
1
Romaine heart plus 2
leaves kale, chopped
into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks, sliced crosswise
into small pieces 2 small radishes, thinly sliced 1/4 red bell pepper, thinly sliced 1/4 cup shredded carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds
Or if you want another veggie scooping option use
romaine leaves, sliced carrots, or if you have some soft pita bread on hand — tear that
into pieces and scoop it on top!
1-1/2 pounds shrimp, peeled and deveined 1 head
romaine or green
leaf lettuce, chopped 1 medium cucumber, cut
into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head
romaine lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped fresh mint
1/2 whole wheat baguette cut on a diagonal
into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2
Romaine lettuce hearts, trimmed and
leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds
Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed,
leaves cut
into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head
Romaine lettuce — torn
into bite - size pieces • pine nut Parmesan - optional
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
Romaine Boats: A few
romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
romaine hearts (Boston bibb or butter lettuce
leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut
into cubes 1/2 c. cherry tomatoes, cut
into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
Whether it's with the outer
leaves removed to expose the pale heart or sliced
into bite - sized pieces,
romaine lettuce is the classic choice for Caesar.
1 head
romaine lettuce, stalk and tough outer
leaves removed, sliced crosswise
into 3 / 4 - inch - wide strips (about 6 cups)
Stuff it
into a hollowed - out pepper, place it in lettuce
leaves, or spread it on top of fresh
romaine or arugula, as I've done here.
To serve: Scoop taco meat
into collard green, kale or
romaine leaf and roll
into a little burrito wrap - rolling parallel to the stem and folding in the sides.
1-1/2 pounds shrimp, peeled and deveined 1 head
romaine or green
leaf lettuce, chopped 1 medium cucumber, cut
into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus