Wilted Iceberg Lettuce and Peas

Wilted Iceberg Lettuce and Peas braised in Olive Oil
(Serves 8) – Vegan, Gluten-Free, Soy-Free
Wilted Iceberg & Peas

Yesterday was Taco night…who says Vegans can’t enjoy a good taco night. Anywho, I had left over lettuce since I only used ½ head for the tacos (I stopped buying the bagged lettuce long ago). Certain produce, like iceberg, I don’t like letting it linger around in the fridge too long. This recipe is quick and easy, ready in about 15 minutes or make a Iceberg Wedge salad with leftover lettuce. This is a very simple recipe and makes a great side or main dish and is even perfect for lunch. I served this up with Quinoa (more on Quinoa) on the side. For a Round 2 leftover recipe, I tossed the remaining braised Iceberg and Peas with the leftover quinoa, pictured below!
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Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
1 (16oz Pkg) Frozen Peas, thawed (or sub fresh peas)
½ Head Iceberg Lettuce, shredded, washed/dried
1 ½ Tsp Salt, divided
1 Tsp Fresh Ground Pepper, divided
½ Tsp Tarragon
½ Tsp Dill

Directions:
-Remove outer leaves and core of Iceberg Lettuce, chop (shred up) with a knife. Rinse under cool water and dry (I use my salad spinner).
-Heat Olive Oil in sauté pan over medium heat and add onions. Sauté for about 3-5 minutes until onions are translucent.
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-Add: Peas, Tarragon, Dill, ½ Tsp Salt/Pepper and continue to warm through for another 3 minutes.
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-Add lettuce and continue to warm through until slightly wilted. Add remaining salt/pepper and serve. Enjoy!
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Note: You can finish with or add 1 Tbsp of Earth Balance during cooking if you wish also to add another layer of flavor. I was out so this time I used only Extra Virgin Olive Oil.

Wilted Iceberg Lettuce and Peas braised in Olive Oil

  • Servings: 8 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Credit: VeganRescue.com

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
1 (16oz Pkg) Frozen Peas, thawed (or sub fresh peas)
½ Head Iceberg Lettuce, shredded, washed/dried
1 ½ Tsp Salt, divided
1 Tsp Fresh Ground Pepper, divided
½ Tsp Tarragon
½ Tsp Dill

Directions:
-Remove outer leaves and core of Iceberg Lettuce, chop (shred up) with a knife. Rinse under cool water and dry (I use my salad spinner).
-Heat Olive Oil in sauté pan over medium heat and add onions. Sauté for about 3-5 minutes until onions are translucent.
-Add: Peas, Tarragon, Dill, ½ Tsp Salt/Pepper and continue to warm through for another 3 minutes.
-Add lettuce and continue to warm through until slightly wilted. Add remaining salt/pepper and serve. Enjoy!

Iceberg Wedge Salad with Creamy Italian Dressing – Vegan

Iceberg Wedge Salad with creamy Italian Dressing
(Serves 4 – 1 Head Lettuce) Vegan, Gluten-Free
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Iceberg lettuce is regularly accused of being boring and bland. Usually hidden in a burrito or wrap, maybe chopped in a salad or placed on top of a taco. But Iceberg has great potential, it can be luxurious and classy. If you’re looking to change your seemingly boring salad, next time try a wedge salad! I love this recipe because it is very simple but looks fancy. Partnered with a creamy classic. This Italian dressing is magnificent. It’s pretty bold to say something is the ‘best’ but this salad dressing is supreme! Enjoy!

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Ingredients:
Iceberg Lettuce
Cherry Tomatoes, quartered
Red Onion, sliced thin
Walnuts, chopped
Cucumber, diced
Capers
Chives
Coconut Bacon, optional (Find Recipe Here)

Directions:
-Remove outer layer of Iceberg lettuce and cut in half. Cut out core of lettuce and then cut in half.
-Rinse under cool water and drain on a paper towel until ready to serve.
-Add toppings and dress salad. That’s it!

Creamy Italian Dressing – Vegan
(Makes 2 Cups) – Vegan / Gluten-Free
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Ingredients:
1 Avocado, pitted
½ Cup Vegenaise
2 Tbsp Nutritional Yeast
5 Basil Leaves, chopped roughly
2 Tbsp Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
Juice of ½ Lemon
2 Tsp Dijon Mustard
2 Tbsp Raw Blue Agave Nectar
½ Tsp course Black Pepper
½ Tsp Sea Salt
½ Tsp dried Oregano
½ Tsp Italian Seasoning
½ Tsp Smoked Paprika
2 Garlic Cloves, minced

Directions:
Combine all ingredients in food processor until creamy. Refrigerate any unused portion. Enjoy!

Note: Raw Option for this recipe – omit Vegenaise and replace with another Avocado.

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