4 whole pieces iceberg lettuce leaves (NOT swiss chard unless you are ok with a much less crispy and tasty wrap)
1 Cup Raw Almonds that were soaked for four hours
1 Tbsp Miso
1 Tbsp Nama Shoyu
1 Tbsp Asian Chili Garlic Sauce/Paste (VERY spicy, please adjust to taste)
1/4 Cup Flax meal
1 clove garlic minced
4 green onions
2 stalks celery
Set the lettuce leaves in the fridge to get nice and cold. In a food processor add almonds, miso, nama shoyu, chili sauce, garlic, and flax and process until large pieces are processed and the mixture has the consistency of the chicken filling for lettuce wraps. You will have to use a spatula to scrape the sides to get some of the large pieces to process. Chop the onions, zucchini and celery into small, even pieces and add to processor. Pulse just enough to combine without breaking down the chopped veggies. Wrap in lettuce leaves and enjoy!
This tasted WONDERFUL. I am so shocked that you would not have guessed it was a raw version of this classic recipe. I have a little left over, so I will definitely be making a run to the store for some organic iceberg lettuce!
*** I picked up iceberg lettuce last night... yep, they were PERFECT! I ate them with a little alfalfa sprouts on the side... YUMMY! This one's a keeper! I might try replacing the almonds for parsnips and see what happens....
UPDATE 09-02-09: Half and half mix of almonds to parsnips is WONDERFUL! Just parsnips gives the dish kind of a peppery-earthy taste that I was not fond of. The half and half mix was PERFECT! Man these are soooo good! :)