Featured Ayurvedic Recipe: Vegan Lettuce Wraps

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Five-Prana_Ayurvedic-Recipe_Vegan-Lettuce-Wraps

Vegan Lettuce Wraps

Ingredients:
1 head Boston or Bibb lettuce
¼ cup fresh basil leaves, chiffonade
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, chiffonade
¼ cup scallions, thinly sliced
½ cup carrots, shredded
½ cucumber, julienned
1 cup rice vermicelli, cooked according to package directions
Sauce:
½ cup tamari
¼ cup coconut milk
¼ cup lime juice
1 tbsp sriracha or red chili paste
1 tbsp sweetener (honey, agave nectar, maple syrup) 

Directions:
1. Combine the sauce ingredients (tamari, coconut milk, lime juice, sriracha, sweetener) into a bowl and mix together.

2. Cook rice vermicelli according to package directions.

3. Prep vegetables and place each in separate bowls.

4. Assemble your lettuce wraps with the toppings you like and/or are best for your dosha.

Doshic Considerations

This Ayurvedic Vegan Lettuce Wrap recipe can be tailored to any dosha by following the recommendations listed below.

  • Vata should only have occasionally since raw foods are aggravating to Vata; should add ginger to the sauce; instead serve without lettuce and cook the vegetables like carrot, cucumber and scallions; should use only half to quarter amount of sriracha or red chili paste; and should use agave nectar or honey for the sweetener.

  • Pitta should use extra fresh mint and cilantro since those are cooling foods that are pacifying to Pitta; should use only half the amount of tamari and substitute with more coconut milk; should use the scallions sparingly; should eliminate or only use a quarter amount of sriracha or red chili paste; and should use maple syrup for the sweetener.

  • Kapha should use extra scallions and add ginger to the sauce; should use only half the amount of tamari and substitute with more coconut milk; should use as much or even more sriracha or red chili paste; and should use raw honey for the sweetener.