Another great recipe from our friend Chef Sarah Eastin.  Check out Sarah’s  blog at healgrowblossom.com!

 

• 1/2 cup peanut or almond butter

• 1 cup canned coconut milk

• 1 ½  T maple syrup

• 1 T tamari

• 1 T lime juice

• ½ - 1 tsp. cayenne or crushed red pepper (depending on how hot you want the sauce)

• ½ tsp. salt

Combine all ingredients and blend until smooth, set aside.

 

For the wraps:

• 1 package tempeh

• ½  can water chestnuts (julienned)

• 2 carrots (julienned)

• ¼ - ½ red cabbage (shredded)

• 1 head Bibb or butter lettuce

• Several sliced green onions (optional)

• Sesame seeds (optional)

 

One of the best ways to prepare tempeh is to steam, simmer or marinade before using it in a recipe. Lightly steam or simmer the tempeh in water for about 10 minutes (turn once, halfway thru). Dry, let cool, cube it then dry sauté the cubes for 5 minutes on medium heat, stirring often. Turn to low, add approximately ½ cup of the prepared peanut sauce and sauté another 2-3 minute, just until warm. Add the tempeh cubes to the cleaned and prepared lettuce leaves, top with the remaining ingredients as you see in the photo. Serve with the peanut sauce and top the wraps or dip as desired.