(raw vegan)
The popular lettuce “wrap” versions of these, as seen at big chains like California Pizza Kitchen or P.F. Chang’s are usually made with chicken or pork stir-fried with water chestnuts and spices, then served with iceberg lettuce. P.F. Chang’s has a yummy vegetarian tofu version that inspired me to recreate them raw.
Filling:
One small jicama is diced and sprinkled with salt. 8 ounces cremini mushrooms are diced and sprinkled with nama shoyu. Allow to sit in separate bowls for one hour. Drain and dehydrate for one hour. Meanwhile in a small bowl create a marinade with nama shoyu and agave nectar. Add minced fresh garlic, minced jalepeno, and minced ginger. Allow to sit until jicama and creminis are finished dehydrating. Then combine all together in a bowl. Add some chopped fresh cilantro, chives, a few chopped fresh mint leaves, and a little bit of finely minced red bell pepper for color. Keep warm in a warming drawer or dehydrator until ready to serve.
Sweet Chili Mustard:
Combine good honey with dijon mustard and a small amount of garlic chili paste. Adjust honey and chili paste to your sweet and spicy liking.
Assembly:
Use romaine, butter lettuce, or radicchio leaves. Spoon on the filling and then drizzle a little sweet chili mustard over top. Voila!
<3, JMK
