Pork and Mushroom Lettuce Cups
with spicy cashew sauce / pineapple coconut smoothie

Name: Pork and Mushroom Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Mushrooms, white or brown button, chopped; 8 leaves Lettuce, iceburg; 1 1/2 cups Peas and carrots, frozen; 1 lb Pork, ground; 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); 4 Tbsp Cashew butter (sub any nut butter); 3 Tbsp Bragg's / coconut aminos; 2 tsp Oil, toasted sesame; 2 tsp Chili garlic sauce (sub hot sauce of choice); 1 tsp Vinegar, rice; 1 can Coconut milk, light (14 oz / 397 g can); 3 cups Pineapple cubes, fresh or frozen (sub any tropical fruit like mango or papaya); 2 Bananas; 2 cups Ice cubes (omit if using frozen fruit)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Lettuce cups make a quick, light dinner. The filling of this pork and mushroom version is seasoned with a spicy cashew sauce. Serve with naturally sweetened tropical smoothies on the side!

Ingredients

Metric

Servings:

Pork and Mushroom Lettuce Cups:

Mushrooms, white or brown button - 8 oz , chopped
Lettuce, iceburg - 8 leaves
Peas and carrots, frozen - 1 1/2 cups
Pork, ground - 1 lb
Oil, cooking - 1 Tbsp + 1 Tbsp

Spicy Cashew Sauce:

Stock, any type (sub water) - 1/4 cup
Cashew butter (sub any nut butter) - 4 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Oil, toasted sesame - 2 tsp
Chili garlic sauce (sub hot sauce of choice) - 2 tsp
Vinegar, rice - 1 tsp

Pineapple Coconut Smoothie:

Coconut milk, light (14 oz / 397 g can) - 1 can
Pineapple cubes, fresh or frozen (sub any tropical fruit like mango or papaya) - 3 cups
Bananas - 2
Ice cubes (omit if using frozen fruit) - 2 cups

Prep

Make cashew sauce - Combine stock, cashew butter, aminos, toasted sesame oil, chili garlic sauce and vinegar. Season to taste with salt, pepper, a bit more chili garlic sauce if you'd like. (Can be done up to 5 days ahead)
Mushrooms / Lettuce - Prep as directed. (Can be done 1 day ahead)
Make smoothie - Combine coconut milk, pineapple, bananas and ice in a blender (rinse it out first if used to make peanut sauce) and blend until smooth.

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Make

Heat a saute pan or a wok over medium-high heat. Add first part of cooking oil and then mushrooms to hot oil. Saute until golden brown, 4 to 5 minutes. Add frozen peas and carrots and saute until any excess water cooks off and veggies are hot, about 2 minutes more. Set vegetables aside and return pan to heat.
Add second part of oil and pork to hot pan. Season with salt and pepper and saute pork until cooked through, about 5 minutes. Move pork to othe sides of the pan, creating a donut in the middle. To the center of the donut, add cashew sauce. When it begins to simmer, add vegetables back to the pan. Stir to combine all ingredients.
Spoon filling into lettuce leaves and serve with smoothie on the side. Enjoy!

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Pork and Mushroom Lettuce Cups with spicy cashew sauce / pineapple coconut smoothie