eat with a purpose

Spicy Seitan Lettuce Wraps

Spicy Seitan Lettuce Wraps

The past three months for myself and Ripe have flown by, and with it big changes have taken place! I can’t believe it was May when I first set up shop at Urban Harvest Farmers Markets and started dishing out a locally supported, seasonally inspired healthy lunch to Houstonians. A mere month later, I was honored to be asked to be a presenter and chef demo-er at Houston’s 3rd Annual Vegan Society of PEACE Veg Fest. It was amazing to see how many people came out to the event, and having my menu sell out 2 hours before closing time wasn’t bad either. In July, two large local publications, Houston Modern Luxury and 002 Magazine, both ran features on myself and Ripe. And here we are in August, and I am pleased to announce more major news! As of today, I am officially working ‘full-time’ on Ripe in order to continue to grow and develop what I’ve started and what each of my blog readers, market customers, and Facebook ‘likers’ has supported! The overall support of family, friends, and local Houstonians who show up to the Ripe Pop Up Market Cafe each week truly means more than words could express. I’m very excited to be able to focus on Ripe in order to possibly one day grow into my own brick-and-mortar space. But for today, I give you a humble blog post.

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These Spicy Seitan Lettuce Wraps are inspired by Asian cuisine, but the flavors are not decidedly so. My homemade seitan soaked  in garlic, ginger, sesame oil, and red chili flakes, is quickly browned and served warm on top of a cool, ponzu seasoned, refreshing salad of raw radishes, creamy avocado, and shredded carrots. A quick pickle of cucumbers add a nice sour bite to the mix.

Ripe Tip: I served these wraps with extra tamari and ponzu sauce for dipping, and also turned the component ingredients into a large chopped salad.

Spicy Seitan Lettuce Wraps
boston lettuce
sprouts
black and white sesame seeds {optional}

To assemble wraps, layer 1 leaf of lettuce, a small handful of sprouts, Avocado Radish Salad {recipe to follow}, Red Chili Seitan {recipe to follow}, Ginger Pickled Cucumbers {recipe to follow}, and sesame seeds

 

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Red Chili Seitan
8 ounces seitan, homemade or store-bought
1/4 cup rice wine vinegar
2 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
juice of 1 lime
1 teaspoon grated or minced garlic
1/2 teaspoon red chili flake
1/2 teaspoon grated or minced ginger
1/4 teaspoon Worscestershire sauce

  1. Cut seitan into small 1/2 inch chunks, and whisk together remaining ingredients. Marinate seitan and set aside while prepping the other components of the wrap.
  2. Heat a large non-stick skillet or wok over high heat. Strain seitan from marinade and discard marinade. Cook seitan about 3 – 5 minutes until just browned.

 

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Avocado Radish Salad
1 small bunch {approx. 6 oz} radish, small dice
5 medium carrots {approx. 6 oz} carrot, shredded
1 avocado, small dice
1/4 cup ponzu {Ripe Tip: I use Eden Foods brand}

  1. Combine all ingredients and toss well.

Ginger Pickled Cucumbers
1 medium {approx. 12 oz} cucumber, thinly sliced
1 tablespoon sugar
2 teaspoons rice wine vinegar
1/2 teaspoon grated or minced ginger

  1. Combine all ingredients and toss well.

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