It is May at the Monastery and beautiful. It is also getting warm. We are expecting a temperature of 90 degrees today! It is perfect weather for the working meditation of slipping into the pond in the front courtyard area to clean and maintain it.
When it is warm our menus shift to lighter and cooler foods. The meals may be lighter and cooler but we still arrive hungry after such tasks as pond cleaning! We have been enjoying a dish that requires very little stove use and yet is filling on a hot day.
We hope you enjoy!
Chikn Curry Salad Lettuce Wraps
Makes 4 one-cup servings
12 ounces of Quorn Meatless Pieces or other mild-tasting product
1-1.5 Tbsp. powdered vegetarian chicken flavored soup base
2 stalks celery, diced
½ bell pepper, diced
1 ounce raisins chopped
¾ ounce toasted almonds
3 Tbsp. light mayonnaise
1 Tbsp. curry powder
1 Tbsp. lemon juice
½ tsp. salt
4-6 large lettuce leaves to use as wraps
Mix mayonnaise, curry powder, lemon juice, and salt. Set aside.
Thaw and brown Meatless Pieces or other product. Rough chop these into smaller pieces of approximately ¼ inch.
Combine everything. Let flavors commingle for a while.
Serve on lettuce leaves, ½ cup per serving.
Use apple instead of raisins
Use whole mayonnaise
Substitute a different nut
Add 1 Tbsp. minced green onion, or regular onion
Add 2 chopped boiled eggs