Day 2 Detox Dinner: Vegan Barbeque Lettuce Wraps & Potato Wedges
On day 2 of my detox, I had a taste for barbeque. Yep, I was tempted to go and purchase turkey tips and fries with mild sauce from one of my favorite spots, Uncle John’s. But I held back and came up with this recipe to satisfy my barbeque and fries combo fix. This recipe is made with beans. NOTE: When buying bean,s be sure to read labels to ensure they are not made with meat.
Vegan Barbeque Lettuce Wraps
1 can Black Beans (reduced sodium)
1/2 cup your favorite Barbeque Sauce
1/2 cup Frozen Corn (thawed)
1 stalk Green Onions (chopped)
1 cup Shredded Carrots
1 teaspoon fresh Minced Garlic
1/2 teaspoon Cayenne Pepper (or to taste)
1/2 cup Roasted Butternut Squash
1 head of Lettuce (clean and separate leaves) NOTE: I used a head of Boston Lettuce.
ONERinse liquid from black beans.
TWOCombine black beans, barbeque sauce, corn, garlic, and cayenne pepper to a medium nonstick skillet.
THREECook for 20 minutes over low to medium heat stirring occasionally.
FOURStir in remaining ingredients. Simmer for an additional 10 minutes.
FIVEAllow to cool before spooning mixture in lettuce leaves.
4 small Red Potatoes (scrubbed & cut in wedges)
1/2 teaspoon Cracked Black Pepper
1 teaspoon of Olive Oil
ONEPreheat oven to 400 degrees.
TWOToss red potato wedges in olive oil and pepper.
THREELine a cookie sheet with parchment paper.
FOURPlace potato wedges on lined cookie sheet. Do not overlap wedges.
FIVECook for about 10 to 15 minutes (until light brown on side) and turn over.
SIXCook for about another 5 to 10 minutes.
Cucumber Dill Sauce
1 cup Cucumber (chopped)
1 1/2 teaspoon Fresh Dill (chopped)
1/4 cup filtered Water
1 pinch of salt (optional)
ONECombine all ingredients into your favorite blender.
TWOBlend until smooth.