Lettuce Wraps with Coconut-Curry Vegan Spread

This coconut-curry vegan spread, based on chickpeas and cannellini beans, is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it-it makes a great dip but it's even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving * (April, 2015).

Lettuce Wraps with Coconut-Curry Vegan Spread

Makes a boatload

Ingredients

Coconut-Curry Vegan Spread

1 (15 oz) can chickpeas, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
¼ cup + 1 tablespoon coconut milk
¼ cup unsweetened, shredded coconut soaked for a few hours in ½ cup water (do not drain)
1 tablespoon tamari or soy sauce
1 teaspoon maple syrup
juice of 1 lime
1 heaping tablespoon tahini
2 cloves garlic
1 jalapeno pepper, deseeded
1 teaspoon dried onion flakes
½-inch piece ginger, peeled and roughly chopped
½ teaspoon turmeric
½ teaspoon ground ginger
¼ teaspoon cumin
2 teaspoon curry powder

To serve:

big handful fresh cilantro
big, fresh romaine lettuce leaves, as needed
carrot, shredded
zucchini, shredded
English cucumber, sliced
pickled ginger
sesame seeds

Instructions

In a food processor, combine all of the ingredients for the Coconut-Curry Vegan Spread and process until smooth.
When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.

Note: The flavor of this spread develops over time so it's best to make this ahead and store in the refrigerator for a few hours. It has a bit of a kick to it, so lessen the amount of jalapeno if you like.

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