Monday, August 9, 2010

Surf'n'Turf Lettuce Wraps with Raw Cauliflower "Couscous"

Here's a very customizable meal that can cater to a variety of tastes and diets. Being the omnivores that the spawn and I are, we went for surf'n'turf. This works as a raw omnivore diet if you
leave out the steak, or vegan raw if you omit the "food with a face" altogether. If you omit the steak, then you don't even have to heat up the kitchen--great for a humid summer day!

Steak, Shrimp, and Cauli Couscous Lettuce Wraps

Ingredients:
Steak:
1 tbs brown sugar
2 tbs tamari
2 tbs lime juice
1 small red chili, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 tbs peanut oil
1 lb steak

Shrimp:
1 clove garlic, minced
juice of 2 limes
juice of 1 lemon
1/4 tsp salt
1 lb raw shrimp
1 stalk green onion, finely chopped



Salsa:
1/2 zucchini, diced
6 cherry tomatoes, quartered
2 stalks green onion, thinly sliced
1/4 c red onion, diced
1 serrano pepper, finely diced (optional)
juice of 1 lime
1/4 tsp salt

cauliflower couscous (recipe below)
1 avocado, diced
1 head green lettuce, leaves separated
1 tbs fresh basil, finely chopped
1 tbs cilantro, finely chopped
lime wedges, if desired

Directions:
Steak:
Whisk together sugar, tamari, lime juice, chili, salt and pepper. Marinate steak in mixture 30 minutes, turning after 15 minutes.

Heat grill pan to medium-high. Add oil to pan, then grill steak to desired amount of doneness (about 3 minutes each side for medium-rare). Remove steak from heat and allow to rest 5 minutes. Slice into thin strips.

Shrimp:
Combine garlic, citrus juices, and salt. Marinate shrimp and onion in the citrus juice 4 hours.

Salsa:
Combine all ingredients, adjusting salt to taste.

Lettuce Wraps:
Arrange ingredients as desired in the center of a lettuce leaf, topping with herbs and additional lime juice. Wrap lettuce leaf around filling and enjoy.

Raw Cauliflower "Couscous"

Ingredients:
florets from 1 head of cauliflower
juice of 1 lime
1 clove garlic, minced
1/4 c red onion, diced
1/2 tbs fresh ginger, grated
2 tbs cilantro, finely chopped
salt and pepper to taste

Directions:
Pulse cauliflower in the food processor until pieces are the size of couscous. Add remaining ingredients and refrigerate 1-4 hours before serving. Makes 3-4 cups of couscous, depending on the size of the head of cauliflower.

1 comment:

  1. I'm loving your experimentation with the raw "grain" dishes! :D

    ReplyDelete