These walnut-topped lettuce wraps make a tasty appetizer. The lettuce leaves function as the shells for tacos. They are excellent party fare for both youngsters and adults.
This banh mi dish is a straightforward Vietnamese wrap that is served in an easy-to-eat lettuce cup with walnuts and fresh vegetables. In addition to adding excellent flavor and texture, using California walnuts as a meat alternative in your banh mi also provides heart-healthy nourishment.
Components:
Two cups of black-eyed peas, frozen
Half a cup of water
One chopped onion and one chopped and seeded red pepper
Diced butternut squash, one cup
½ cup of walnuts, chopped
1/4 cup wine or sherry vinegar
¼ cup of freshly chopped parsley
16 leaves of iceberg or butter lettuce with salt and pepper
Instructions:
Add the water and black-eyed peas to a medium saucepan. Elevate to a boil over high heat, then lower the heat to a simmer, cover, and cook for approximately half an hour, or until the peas become soft but not mushy. After removing any leftover liquid from the pan, move the peas onto a big bowl.
Apply non-stick cooking spray to a large nonstick skillet and heat over medium-high heat. Squash, onion, and pepper should be added. Cook for five minutes, stirring periodically. Reduce the heat to low, cover the pan, and simmer for an additional five to seven minutes, or until the squash is just soft. Add the walnuts and stir.
Toss in the parsley and vinegar with the walnut mixture and the peas. Add salt and pepper to taste, and stir and toss to mix. Allow to cool a little.
Fill each lettuce leaf with about ¼ cup of the pea and walnut mixture. Eat the leaves "taco-style" by folding them in half.
To learn more about how to prepare, watch the video:
