I’m absolutely loving this idea. See last year was huge for veggie swapping – courgetti took over from spaghetti, we had broccoli rice and cauliflower pizza crusts – and this year I’m predicting the rise of more and more people using veggies instead of bread.
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The reason I say this is a new LA restaurant opening called Kye’s who wrap their burritos in lettuce and nori seaweed rather than tortilla wraps (that’s them above) – and if something starts there then it’s going to come here. There’s heaps of ways veggies can replace bread…
Grilled slices of aubergine make a brilliant replacement for toast topped with things like egg mayonnaise or tuna.
Grilled flat mushrooms work like buns around burgers or sandwich fillings.
Celery sticks fill brilliantly with things like cream cheese, peanut butter and egg mayonnaise.
And of course you can try serving all sorts of things in leaves of lettuce and cabbage or sheets of seaweed.
I’m becoming a huge wrapping convert. It’s great if you’re trying to reduce calories, watching your carbs or on a keto based plan – and in fact, we added a recipe for Pulled Pork in Lettuce Wraps in the The High Fat Diet: How to lose 10 lb in 14 days.
We had it for dinner the other night and it was great. It is pretty high in fat though, so, if you’re not on a keto-based plan, you might want to cut back on the cream cheese a bit!
Pulled Pork Parcels
600 g (24 oz) boneless pork shoulder
2 tablespoons butter
4 cloves garlic
1 tablespoon Cajun seasoning
2 lettuce leaves per person
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Crush the garlic and place it in a bowl. Melt the butter in a small pan and then add to the garlic. Mix well and add the Cajun seasoning.
- Place the pork in a large baking tray and rub with the butter mixture. Cover with foil, place in the middle of the oven for 2 hours and 30 minutes.
- Open the foil and check whether it’s ‘pullable’ – you should be able to flake a little off the edge with a fork prong and a sharp knife should easily go through the middle. If it’s not quite ‘flakeable’, remove the foil and cook for a further 30–40 minutes checking it once or twice. I know that’s vague but it’s not an exact science – everyone’s oven seems to cook it at a slightly different rate.
- It’s now time to ‘pull’ the pork – simply use two forks and shred it so it creates thin strips. If any bits don’t pull, don’t worry, just chop them up and add them to the pile.
Divide into three or four portions and place half of each portion inside a lettuce leaf. If there are less than four of you, you can freeze the leftover pork.
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