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I did it! I moved to Los Angeles from Boston last week and it finally feels real. I was nervous to say the least. I’ve always been a New England girl. I love the snow, apple picking, fall foliage, all things pumpkin, but it was time to go. My older sister lives here and I used to visit on my spring breaks from college. Then, my mom and I started coming here for Christmas. Every time I come out to visit I ask myself why I don’t live here. So as soon as I finished my dietetic internship, I got my plane ticket and away I flew.

I’m living at my sister’s and paying rent by cooking our meals. Our budget is a little bit tight right now, so my next few recipes will definitely be easy on the wallet. I got to check out the new 365 by Whole Foods store and it was awesome! Very affordable and fully equipped with its own vegan restaurant inside. I think I like LA : )

This recipe combines a few staple pantry items with some fresh produce for an easy and hearty crowd pleaser. Check out the video for a quick tutorial on how to make it!

Vegan Lettuce Wraps

First, chop the pepper, onion, and garlic.

Vegan Lettuce Wraps

Next, heat olive oil in a skillet over medium heat. Add the pepper, onion and garlic and sautee until the veggies are soft and the onions are translucent.

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Once the veggies are softened, add the lentils and water. Increase the heat to bring to a strong simmer and cover until the lentils are cooked and the water is absorbed.

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Once the lentils are cooked and the water is absorbed, add the can of tomatoes, soy sauce, apple cider vinegar, maple syrup and a few dashes of hot sauce.

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Cook uncovered on medium/high heat until the water has reduced and the mixture has thickened.

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Add to your lettuce leaves and squeeze some limes over those little guys. This could be topped with some fresh radishes, apples, or cabbage for an added crunch. For a creamy addition, try yogurt or one of my faves, tahini. Enjoy!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

Danielle Judson Essential Pantry Checklist PDF Preview

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