The fun way to get your greens – lettuce wraps. Even kids that don’t want to eat lettuce like wrapping stuff up in the leaves and eating them up.
One head lettuce
3 carrots, diced, about 1 cup
3 celery stalks, diced, about 1 cup
1 large leek, white and light green parts, cleaned and diced, about 3 cups
5 cloves garlic, minced, about 2 tablespoons, or 1 tablespoon garlic powder
1/4 teaspoon ginger powder
1 teaspoon turmeric
1/3 package silken tofu, 4 ounces
1 tablespoon Dijon mustard
1. Carefully remove each leaf from the head of lettuce. Rinse each leaf and pat dry. Set aside.
2. Place a large cast iron frying pan or other heavy frying pan on medium high heat. Cover the bottom with about 1/4″ of water (or wine, beer or tea). Add the carrots, celery, leeks and garlic. Stir to even out in pan. Sprinkle in the ginger and turmeric. Stir occasionally until vegetables are tender, about 15 minutes.
3. Meanwhile, in a medium size mixing bowl or blender, add the tofu, mustard and water and blend until creamy.
4. Remove vegetables from heat and stir in Dijon sauce.
Place the vegetables in a bowl and the lettuce leaves on a large plate. Each person may serve themselves by scooping about 1 heaping tablespoon of the vegetables onto a leaf. Depending on the kind of lettuce, it may be eaten rolled up or open. Serves 4-6.