These meat-free snacks are perfect for a light meal or to impress your buddies over chilled summer drinkies.
Serves: 4
INGREDIENTS
Walnut mince
1 cup raw walnuts
1 tablespoon tamari
1 teaspoon dried ground coriander
½ teaspoon garlic powder
1 teaspoon lemon juice
Larb cups
8 cos leaves
½ cup grated beetroot
½ cup grated carrot
1 spring onion, finely sliced
½ capsicum, finely diced
micro greens and fresh coriander to garnish
Dressing
1 tablespoon tamari
2 teaspoon toasted sesame oil
1 teaspoon lemon or lime juice
a pinch of chilli flakes
This no-piggy-pork mince is so tasty, you can use it on toast, crackers, or tossed through a simple chopped salad.
METHOD
To prepare the walnut mince, throw all the ingredients into a food processor and blitz to form a crumbly mince-like texture, set aside.
Plate up the cos leaves and begin to build the cups.
Finish with a drizzle of the dressing and fresh coriander leaves and micro greens.
GLO Cookbook by Sarah Tanner
This recipe features on page 71 of Sarah Tanner's GLO Cookbook. Plant-rich recipes and vitality tips from Sarah Tanner, published by Greenleaf Organics. RRP $35.00. Photography by Sarah Tanner.
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