Kelly made these wonderful lettuce nut wraps, They were so elegant and flavorful. The combination of herbs, the crunch and creaminess of the nuts held together by the lettuce, just perfect. I made them for lunch today with a couple of variations from the original, which came from a magazine, I forget the name. I think they will make a perfect appetizer for dinner guests.
12 small to medium sized leaves of Boston or Bibb lettuce
handful of cherry tomatoes, sliced
1/4 c chopped cucumber
1 c alfalfa sprouts
1/2 c almonds
1/2 c cashews
1/4 c chopped celery fine
1 very small garlic clove, minced
2 TB green onion, chopped very fine
2 TB finely chopped fresh sage
2 TB finely chopped fresh basil
2 TB finely chopped fresh dill
2 TB nutritional yeast
2 TB tamari
1/4 tsp cayenne (optional)
Toast the almonds and cashews in a dry pan and cool. Pulse the nuts in a food processor until finely ground, but not a meal. (I used my magic bullet because I didn't feel like dragging out the cuisinart) Transfer to a bowl.
Add the remaining 'filling' ingredients to the bowl and combine. Spoon about 2 TB of filling into the lettuce leaves and top with tomatoes, sprouts and cucumbers.
This mixture will keep a couple days if you don't want to use it all at once.