Name: Truffle Stuffed Vegan Lettuce Bowls
Prep time: 10 min
Total time: 10 min
Ingredients: 18-24 red radicchio (the round kind leaves); 1 can or 12 ounce cooked chickpeas (drained (use hearts of palm if you don’t eat kitnyiot)); 1 celery stick (chopped); 4 ounces white mushrooms (halved or quartered and very finely sliced (slivered)); 4 ounces slivered almonds; 3 or 4 red radishes; 5 ounces truffle oil; 1/2 tablespoon soy sauce; 1 tablespoon lemon juice (or to taste); 1 teaspoon honey; Salt and pepper to taste

Truffle Stuffed Vegan Lettuce Bowls

To offset the slight bitterness of red radicchio, you can make a dairy version and add some cubes of Emmental. Walnuts instead of almonds make it even richer. Or you can just skip the radicchio and go with simple butter lettuce.

Truffle Stuffed Vegan Lettuce Bowls

Prep Time 10

Total Time 10

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Servings

Ingredients

18-24 red radicchio the round kind leaves
1 can or 12 ounce cooked chickpeas drained (use hearts of palm if you don’t eat kitnyiot)
1 celery stick chopped
4 ounces white mushrooms halved or quartered and very finely sliced (slivered)
4 ounces slivered almonds
3 or 4 red radishes
5 ounces truffle oil
1/2 tablespoon soy sauce
1 tablespoon lemon juice or to taste
1 teaspoon honey
Salt and pepper to taste

Instructions

In a serving platter, create six “bowls” by arranging groups of 3 or 4 lettuce leaves together, concave side up, layering the edges.
Combine the chickpeas (or hearts of palm) with the celery, almonds, and mushrooms. Toss with a dressing made by whisking the liquid ingredients with salt and pepper to taste.
Spoon into the “bowls,” and decorate with a few slivers of red radish.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2015 SUBSCRIBE NOW