Lettuce Rawvioli
Submitted by shele24 on September 24, 2007 - 6:06pm
Servings:
Serves 2-3Serve with my super simple marinara—-yummo!
Ingredients:
1 cup pecans, soaked 2-3hrs
1 cup squash, chopped
2 tablespoon Braggs or Nama
Shoyu
2 clove garlic
1 teaspoon oregano
2 clove garlic
½ cup onion, minced
½ cup celery, minced
¼ cup red bell pepper
wilted butter leaves
Preparation:
Put pecans, squash, braggs, garlic and oregano in food processor and process until creamy. Remove to a bowl and add onion, celery and red pepper by hand.
Leave large lettuce leaves out of fridge long enough to wilt (about 1 hr). Remove center vein. Place 1tbsp of filling on each leaf & roll tight. Serve w/ my super simple marianara.
No responses to "Lettuce Rawvioli"
1.
OMG yummy
pecans are so delicious.
I added fennel instead of celery and no peppers or onions and it still rocked out!
2.
I used sweet potato instead of the squash and swiss chard instead of the lettuce and it was fantastic! Simple ingredients with big taste! I'll be making this often - thanks! BTW, how do I get a butt like that? :)
3.
Any kind you like, whatever I have on hand usually.
4.
Sounds delicious! What type of squash do you use?
5.
Update--had this for supper and it was amazing! Thank you for sharing the recipe!
6.
Great idea, using lettuce as 'pasta!' My daughter just bought some lettuce and left it here. Since I already have most of the other ingredients on hand, I think I'll pick up the rest tomorrow and have this for supper!