Lettuce Wraps ‒ Salaattikääröt

I've sometimes thought about ordering tempeh fungus and try if it would work with peas as well. Turns out someone else has thougt about that as well and succeeded. You can now find domestic pea and lupine tempeh from Finnish stores. Apparently, horse bean tempeh is also possible to make. Next time I feel like a chemistry project, this is very likely the way to go. In the meanwhile, I can recommend at least the lupine version. In this case it's made of blue lupins grown in Lapua.

The package was rather small, so I had to come up with a way to incorporate it into a bigger dish without losing the tempeh taste in the mix. So I tried using salad leaves as a wrap like I've seen done in raw food blogs. On paper the combination sounded great and fresh but in practise these started to turn me off quite soon. Perhaps I shoul've used some less bland type of lettuce or collard than an iceberg head. Or maybe I shouln't have used that virgin oil when making the mayo since it tends to have much too strong a flavour. Nevertheless, this combination was clearly missing something. Perhaps this combination was a bad one all in all. Still, I'm going to write it down to hopefully give you guys better ideas.

- 1 lettuce head
- 150 g lupine tempeh
- 2 dl hazel nuts
- 1 dl mayonnaise
-  240 g canned artchoke hearts
- 1 tbsp mustard
- oil for frying
- black pepper
- salt

Blend the mayo with artichoke hearts and mustard. Slice the tempeh and fry lightly, seasoning only with salt and pepper. Crunch the nuts.

Carefully peel the lettuce leaves off. Fill them with a spoonful of artichoke mayonnaise, tempeh pieces and nut crunch. Wrap the edges on each other so the fillings will keep inside. Enjoy fresh.

Nutritional values /  1144 g:
energy 1575 kcal
fat 125 g
protein 52 g
carbohydrates 62 g
fiber 29 g