A few weeks ago, a book arrived in the mail that totally made my day: The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking. Blogger, cook and author Jeanine Donofrio’s blog, Love and Lemons, is a wealth of delicious, veggie-forward recipes and her cookbook is truly a love song to clean, healthy eating. And since I was recently diagnosed with Type 1 diabetes, I’ve felt a real disconnect from the food community, as so much of it feels off-limits to me now. But when I opened Jeanine’s book, I felt like I could eat everything. There were so many bright colors, fresh veggies and options for people who are eating low-sugar and low-carb dishes like I am.
The book is broken up by vegetable (I love being able to flip to whatever section matches my current vegetable drawer contents) and each section has a great range of ideas, from breakfast, lunch and dinner to sides and treats. Today we’re sharing one of my favorite recipes — Brussels Sprout Wraps. If you’re like me and love a good wrap, this is a great (low-carb, gluten-free) alternative to traditional corn, wheat or flour tortillas. Bonus? This recipe is naturally vegan, too! Read on to check out Jeanine’s recipe below and click here to check out her book online! xo, grace
Why Jeanine loves this recipe: I love this recipe because it makes you think of the brussels sprout leaves in a totally new way, because for this recipe you don’t want to just get a box of sprouts, you want the whole stalk. The larger leaves at the top of the stalk are the ones that are SO perfect for lettuce wraps. The flavor is milder than other dark leafy greens (like collards), but they’re sturdier than lettuce greens so you don’t make a mess. I filled these with rice noodles, baked tofu, and crispy carrot ribbons. I also used almond butter instead of peanut butter for the nut sauce, which makes for a great substitution. Of course, if you can’t find a brussels sprout stalk, feel free to use Bibb lettuce or napa cabbage leaves. And if you don’t have almond butter, any nut butter will do. Enjoy!
Photography by Jack Mathews
Brussels Sprout Wraps with Almond Sauce
– 7 ounces (200 g) extra-firm tofu
– Coconut oil, for drizzling
– Tamari, for drizzling
– 4 ounces (125 g) pad thai or vermicelli rice noodles
– 8 brussels sprout leaves from the stalks or lettuce cups
– 1 carrot, peeled into ribbons
– ¼ cup (60 mL) sliced almonds
– 1 recipe peanut sauce (see below), substituting almond butter for peanut butter
– Lime slices
– Sea salt and freshly ground black pepper
– 1 serrano pepper, sliced (optional)
– Sriracha (optional)
Tip: Look for brussels sprouts that are still attached to their stalk and use the greens to make these wraps. If you can’t find one, use Bibb or butter lettuce instead.
-3 tablespoons (45 mL) natural peanut 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)
In a small bowl, stir to combine.
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.
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
About Jeanine: Jeanine Donofrio is the creator of the popular food blog Love & Lemons. The blog was named Saveur’s Best Cooking Blog in 2014, and has been featured in Redbook, Food52, Refinery29, Self, FoodandWine.com, and many more. Jeanine loves bright flavors, which is why she often finishes her dishes with a big squeeze of lemon. She and her husband, Jack, cook and photograph from their home in Austin, Texas.