1. Bib Lettuce. Mostly any lettuce will suffice, but the leaves need to be large.
2. A handy colander helps to rinse the lettuce.
3. I am starting to part the leaves to help rinse and prep for the next step.
4. Slowly the lettuce has bloomed.
5.At first I tried to bow in the lettuce to see if it would break. It is in a large bowl with towel to catch rouge
droplets.
6. Scissors worked as I snipped the leaves from it's base.
7. Base cut out.
8. For some reason I separated the leaves between large and small.
9.For the sauce I started with one cup of Saki (I found a bottle at my local Giant Eagle), one teaspoon of soy lecithin, half a cup of vinegar, and a quarter cup of blended oil.
10. Added one cup of sugar.
11. Using a chef's knife. This was a difficult tool for me to comprehend. I always went straight for the serrated knife...which other people call the BREAD knife. I cut a thin slice off the ginger.
12. I have used the chef knife to cut off the skins around the outside. Slowly I dice the ginger. First I chop one way making match sticks, then the other to dice them completely.
13. The Tablespoon of diced ginger has been added.
14. A quarter cup of Liquid Aminos (Braggs is almost concentrated in my opinion allowing me to use a lower amount) has been added.
15. For more of a Barbecue flavor a quarter cup of molasses was added (I prefer Grandma's).
16. Stirring it all together before I let it heat up.
17. The sauce needs to boil off the alcohol. This time the sauce needs to be more fluid like unlike when it sticks to your spatula.
18. Dishes time.
19. Make sure you keep the heat to keep it boiling, but not allow the sugar to burn. In the past I have allowed the sauce to be at such a high temperature (Usually because I was running out of time) that when served there is that bitter burnt flavor.
20. This is TVP. You can find it in the bulk section, usually in a tub near the flower. I first found this while shopping at Earth Fare. It is small nuggets that when reconstituted can be used in anything that needs to be ground, in a Veganaise salad, or processed with some flax to make burgers. It has a lot of uses.
21. When using the microwave for cooking I try to use microwave safe bins. Three quarters water and one quarter liquid aminos has been added to in this microwave safe dish. It will be placed in the microwave for three minutes with the lid loosely on (timing will depend on how strong/wattage your microwave.
22. Filling is important for the wrap. Soy beans, mixed mushrooms, and green onions.
23. Looking for a crunchy texture and more filling Napa cabbage is great. It is used in Asian dishes such as pot-stickers.
24. Adding two cups of TVP to the cup of liquids from the microwave.
25. Using a spatula to gently mix in the TVP.
26. This made me feel like I was making stuffing. Leaving the lid loosely on traps the moisture for the the TVP to absorb after "fluffing" it.
27. Thins slices of Napa cabbage.
28. Generally Green onions are cut into smaller cylinders but I enjoy the texture of chewing it.
29. Finally I have all my vegetables ready to have the sauce added.
30. These Grill Mates seasonings...I am not sure if they are completely Vegan. I found them at Sam's.
This is the applewood rub.
32. One tablespoon of applewood has been added.
33. After taste testing the sauce for sweetness and no alcohol flavor I poured it into the bowl with the filling.
34. First the sauced is added slowly so as not to cook the vegetables.
35. TVP is added.
36. The TVP has been mixed into the filling making it complete.
37. One wrap is ready to go. Using salsa dished and spoons allows others to determine how much filling they need for each leaf which are all different sizes.
38. Some leaves are big. Usually I tear them in half. This leaf is in two pieces.
39. Too much dip and not enough lettuce. Using south of the border chips to finish it off.
Thanks for your time!!!
