This recipe is one of my first recipes ever posted. It’s simple, full of flavor and variety. It’s perfect for lunch or dinner, or any time of day. Enjoy!
Filling.
Ingredients:
2 small Portobello mushrooms (sliced semi-thin)
4 leaves Napacabbage (shredded and chopped)
½ red bell pepper (finely chopped)
1/3 cucumber (finely chopped)
1 leek (sliced thin – exclude leaves)
bunch parsley (finely chopped)
3-4 small pitted dates (sliced thin)
¼ cup raw almonds (thin sliced)
¼ cup raw sesame seeds
3 leaves Romaine lettuce
Marinade/sauce.
Ingredients:
¼ cup Bragg’s Amino Acids
1 tsp dried ground cumin
1 tsp Celtic sea salt
1 tsp dried or fresh poultry spice
1 tsp dried herbs (for vegetables)
¼ tsp cayenne pepper
¼ cup raw extra virgin olive oil (EVOO)
Preparation:
Combine ingredients and whisk well, combine with other ingredients. Mix well, and serve over the romaine leaves. Roll-up or eat like a salad.
Vega-Riffic Recipes 