New You Boot Camp Baked Bhaji with Salsa
8th April 2015
Stuffed Baked Bell Peppers
8th April 2015
Ingredients
- 12 leaves iceberg lettuce
- 1 bunch mint leaves only
- 150 gm small button mushrooms
- 1 carrot
- 3/4 Yellow pepper
- 3/4 Red pepper
- 50 gm bean sprouts
- 1/3 cucumber
- 3 spring onions
- 6 tsp tahini
- 1 tsp Swiss Marigold Bouillon mixed in water
- 6 tsp tamari sauce (for dipping)
- wooden skewers
Servings:
Instructions
- Peel lettuce leaves, wash and lay them flat.
- Spread half a teaspoon of tahini on the inside of each lettuce leaf.
- Slice the mushrooms into paper thin slices.
- Julienne carrot and cucumber and peppers.
- Arrange 3-5 mint leaves, depending on size, horizontally on the leaf, slightly off-center, towards you. Top with a teaspoon of sliced mushrooms on top, followed by 3-4 sticks of each of the following: 3-4 sticks of cucumber, carrot, red and yellow peppers. Add a few slices of spring onion, and a few bean sprouts.
- Drizzle half a teaspoon (2.5 ml) per spring roll of the Tamari sauce.
- Carefully fold each filled lettuce leaf into a neat wrap. Set aside on a plate, while you prepare the others. Repeat with the remaining lettuce leaves, mint leaves, and vegetables, as described above. Skewer with a wooden stick to hold in place.
- Serve two smallish spring rolls per person. Serve the remaining tamari sauce in a small ramekin on each person's plate, for dipping the spring rolls. Garnish the plate with coriander/parsley/mint or dust the plate with any green herb spice for decoration/presentation.
