Yummy Mushroom Lettuce Wraps
Tonight for dinner I decided I wanted something simple and low carb. Yes it is possible to eat plant based and low carb for some meals. As a type 2 diabetic I’m used to lower carbs, and it’s hard to remind myself that on a plant based diet you don’t need to eat low carbs. BUT, and this is a BIG BUT, as a diabetic who still has weight to lose and still has insulin resistance from the fat I need to lose, I try to have 1 higher carb, meaning grains, meal a day and keep it to veggie and fruit “carbs” for my other two meals!
I do want to take a moment and clarify what I mean before I get hundreds of comments from people saying I don’t know what I’m talking about. After years of believing carbs caused my diabetes I have educated myself to understand it’s my own fat, from the fat I’ve eaten that created my diabetes. I do see other type 2 diabetics saying on a plant based diet they eat all the carbs they want, from rice, pasta, bread, etc. As long as they are whole grain and without oil they eat it. Well, I still have weight to lose my bodies insulin still has too much fat to get through to reach the cells and do it’s job properly. Meaning when I eat those foods, my levels still rise too high. Right now at this moment, I’d rather eat less grains and take no insulin than eat them and need to inject myself daily.
Okay, so with that done, back to my yummy dinner. I’m a taco girl, I love the shape and the taste. And on a plant based diet I love experimenting with the many delicious ways to make tacos. Tonight’s “taco” became a wrap, a wrap that ended up tasting like a steak sub! YUMMY!
I grabbed two lettuce wraps from my fridge, a portobello mushroom and some green pepper and red onion. Quickly chopped things up and added them to a pan with 2 tablespoons of water and about a tablespoon of reduced sodium soy sauce.
While they were cooking up I cut a slice of a tomato and diced it up. Once cooked down I added the mushrooms, onion and peppers to my wraps and added the diced tomato. Then I topped it with Whole Foods Oil Free Sesame Ginger dressing.
The end result was absolutely delicious. Two wraps that tasted like a steak sub. I’ve always thought that mushrooms cooked with soy sauce had a meat like flavor. and adding the dressing gave the taste of mayo and cheese, at least to me it did! Definitely going to make this again really soon! And of course, this would also be excellent on a whole grain or corn tortillas!!