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The sun and the warm temperatures are making it feel like summer is still here – and I’m not complaining! I love to spend these last warm evenings on our patio, watching the sun go down across the ocean, listening to some jazz or chill house, and having a light meal with a delicious bottle of red.
I made these vegan lettuce wraps for a little get together we had with friends, and they pair perfectly with these red wines from The Dreaming Tree. I love this wine – seriously, it’s not only affordable, it also pairs well with so many things, and everyone enjoys this wine when we crack it open.
Dreaming Tree Winery has a social conscious demonstrated by its commitment to sustainable winemaking practices, and is celebrating donating over $1M to environmental programs that protect tree and forestry programs across the country. I love that we can find this wine wherever we go shopping at the local grocery, drug or supercenter stores!
The Dreaming Tree Crush has been a favourite of ours, but we’ve recently introduced The Dreaming Tree Cabernet Sauvignon onto our wine shelf (yes, we have a shelf for wine!) and have been pleasantly intrigued by how well it pairs with fresh, light foods – like vegan cooking!
These Vegan Lettuce Wraps are a refreshing snack and a perfect appetizer, or you can create a larger wrap and make it into a meal. The lettuce wraps are filled with an almond sauce, rice noodles, tofu, carrot strips, and avocado, and topped with spicy pickled peppers and Sriracha – it’s just spicy enough, and goes so well with a glass of red wine.
- 7 ounces (200 g) extra-firm tofu
- Coconut oil, for drizzling
- Tamari, for drizzling
- 4 ounces (125 g) pad thai or vermicelli rice noodles
- Lettuce leaves (butter, boston, romaine, etc)
- 1 carrot, peeled into ribbons
- ¼ cup (60 mL) sliced almonds
- Lime slices
- Sea salt and freshly ground black pepper
- Pickled jalapeno
- Sriracha (optional)
- 3 tablespoons (45 mL) natural almond butter (creamy or crunchy)
- 1 tablespoon (15 mL) toasted sesame oil
- 1½ teaspoons (7 mL) soy sauce or tamari
- 1 teaspoon (5 mL) freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon (5 mL) sriracha
- 3 tablespoons (45 mL) water (less for a dipping sauce, more if using as a dressing over noodles or salad)
- To make the almond sauce, stir all ingredients in a bowl and set aside.
- Slice the tofu into 1-inch (2.5-cm)-thick planks. Pat dry, then drizzle with coconut oil, tamari, and pinches of salt and pepper.
- Add a drizzle of coconut oil to a small skillet and heat over medium-high heat. Sear each side of the tofu until golden brown, about 4 minutes per side. Remove and slice into thin strips.
- Prepare the rice noodles according to the instructions on the package.
- Assemble the wraps on the brussels sprout leaves with the tofu, noodles, carrots, and almonds. Serve with the sauce, lime slices, and serrano slices and sriracha, if using.
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