Vegetable And Mushroom Lettuce Wraps

• FOR THE VEGETABLES:
• 1 medium onion, sliced
• 4 cups small broccoli florets
• 2 medium carrots, cut diagonally into 1/3 inch pieces
• 4 medium red bell peppers, seeded and cut into 1 inch squares
• 2 cups bok choy, cut in bite-sized pieces
• 3 cups fresh mushrooms (shiitake, porcini and/or cremini), stems removed
• 1 pound fresh spinach
• FOR THE DRESSING:
• 1/2 cup raw almond butter
• 1/4 cup unsweetened soy, almond or hemp milk
• 1/4 cup water
• 3 tablespoons unhulled sesame seeds
• 2 dates, pitted
• 2 cloves garlic, chopped
• 1/2 inch piece fresh ginger, peeled and chopped
• pinch hot pepper flakes or more to taste
• Romaine, Boston or other lettuce leaves

1. Heat 2 tablespoons of water in a large saute pan and water saute the onion, broccoli, carrots and bell peppers for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the bok choy and mushrooms, cover, and simmer until vegetables are just tender. Remove the cover and cook off most of the water. Add the spinach and toss until wilted.
2. Blend all the dressing ingredients together in a Vita Mix or other powerful blender until creamy. Add more water as necessary to adjust consistency.
3. To serve, spoon filling onto a lettuce leaf, add a bit of dressing and roll up.

onion, broccoli florets, carrots, red bell peppers, bok choy, fresh mushrooms, fresh spinach, dressing, almond butter, unsweetened soy, water, sesame seeds, dates, garlic, fresh ginger, hot pepper

Taken from www.epicurious.com/recipes/member/views/vegetable-and-mushroom-lettuce-wraps-50169174 (may not work)