Ingredients
¼cuptamari
3tbsphoney,to taste
2tspraw apple cider vinegar
1tspfresh ginger,minced
1tspgarlic,minced
2cupscarrot,diced
1cupcelery,diced
½yellow onion,diced
1cuppecan halves,raw, briefly pulsed in a food processor
1butter lettuce head,individual leaves carefully removed
cilantro leaves,torn, optional
red pepper flakes,optional
Preparation
In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook for 10 to 15 minutes until fork-tender.
Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated, then remove from heat.
Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes.
Serve and enjoy!
