Not in the mood to heat up the whole house for dinner this summer? This quick and easy Vegan meal comes together in no time at all and is totally fresh for those summer days ahead. Teriyaki Cashew Lettuce Wraps are full of delicious flavor that won’t leave you missing the meat at all.
I have such a love/hate relationship with summer.
First of all, the lack of schedule. It really does not work with the Type A side of my personality. I’m used to needing to know what’s gonna happen every day and when it’s going to happen. Having to let go during the summer is really freakin’ hard for this mama.
Secondly, the heat. Oh, the heat. We’re only into our second week of 80’s and 90’s, and I am already struggling. My comfort level is very much in the range of about 4 degrees, give or take nothing. Seriously.
At 74 degrees, I’m happy with a tank top and can enjoy the sun and outdoor activities. At 78 degrees, I have officially become uncomfortable. The sweat between the boobs has commenced at this point (TMI, don’t care), and I have to retreat to the indoor air conditioning.
But the things that I love about summer, I love oh so much.
The fact that I don’t have to pack school lunches.
The fact that my kid has more time to help around the house.
The fact that I can spend my lunch hour at the pool… except the whole heat thing. I still don’t like it even by the pool. Again, it’s a love/hate thing.
The fact that there are movies in the park, farmer’s market, and fresh fresh foods!
You know what I’m talkin’ about with the food.
Salads and salads galore. Vegetable-filled pastas. Goods picked right from the garden. It’s a plethora of deliciousness all summer long.
And if it’s up to me at dinner time (and it usually is), I’m going to pick something that doesn’t require me to turn on the oven… you know, knocking that temp out of my comfort range.
That is why these lettuce wraps are perfect for the summer. You season up the cashews real quick in a skillet, throw them on some nice butter lettuce leaves, and go to town.
There’s no real cooking involved in this one. Light, fresh, and easy peasy.
And I don’t know about you, but during the summer, I’m into all the light food I can get my hands on. The last thing I want to do when I’m sweating from head to toe is fill my body with heavy casseroles and junk.
So I opt for the fresh-factor.
- 1 Tbsp coconut oil
- 1 clove garlic, , finely chopped
- 1 cup raw cashews
- juice and zest of 2-3 limes, (about ¼ cup)
- 2 Tbsp Braggs aminos, (or soy sauce)
- 2 Tbsp agave, (or honey)
- 6 leaves butter lettuce
- ½ cup shredded carrots
- 2 Tbsp chopped cilantro
- 2 Tbsp green onions
- In a large skillet over medium-high heat, melt coconut oil and add garlic, turn immediately down to medium-low heat.
- Add cashews and lime juice and zest to the skillet. Cook until the lime juice is reduced.
- Add Braggs aminos and honey, cook until glazed and golden (be careful to watch the pot! They brown quickly!)
- Serve in lettuce leaves topped with carrots, cilantro and green onions.
makes 2 servings
If you make this recipe, don’t forget to snap a picture of it and upload it to Instagram, tagging me @happyfoodholly
This is another one of my warm-weather favys:
Chickpea & Spiralized Zucchini Greek Flatbread – this is one meal I have eaten about once a week this summer and want to share it with everyone I come in contact with.
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