ASIAN LETTUCE WRAPS
GLUTEN-FREE HOISIN SAUCE
1/4 cup tamari or gluten-free soy sauce
2 tablespoons D&D Mamba peanut butter
1 tablespoon gluten-free white miso
1 tablespoon honey
2 teaspoons rice wine vinegar
1 clove of garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon sriracha
2 tablespoons olive oil
1 small yellow onion, diced small
1 red bell pepper, diced small
1 large portabella mushroom cap, stem and gills removed, diced small
2 teaspoons minced ginger
1/2 cup hoisin sauce
1 (8-ounce) can water chestnuts, drained and diced small
3 green onions, thinly sliced
1/3 cup chopped raw walnuts
WRAPS & GARNISH
1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
Cooked sushi rice (optional)
3 large carrots cut into ribbons with a vegetable peeler
1/2 cup fresh cilantro leaves or cilantro sprouts
2-3 tablespoons black sesame seeds
1. Gluten-Free Hoisin Sauce
Combine all of the sauce ingredients in a food processor fitted with the S-blade or a high-powered blender. Process until all of the ingredients are combined, but the sauce still has visible chunks of peanut in it. Set aside.
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the onion, bell pepper, and mushroom to the pan; stir to combine and spread the filling out in an even layer so the veggies sauté instead of steam. Cook for 7-8 minutes, stirring once or twice and spreading the filling back out evenly each time. Add the minced ginger and hoisin sauce; stir to combine and cook for 1 minute longer. Stir in the water chestnuts, green onions, and raw walnuts to the pan and cook until the green onions begin to wilt, about 1 minute. Remove from the heat.
3. Assemble the Wraps
Layer lettuce leaves with sushi rice (if using), a heaping spoon full of filling and top with carrot ribbons, cilantro, and a sprinkle of sesame seeds.
D&D Mamba MAFFÉ
Maffé is a traditional West African dish made with a peanut base and a combination of delicious spices. Use D&D Mamba peanut butter for a Haitian twist on this West African classic. Trust us, you won’t regret it!
1 kg of chicken (with skin and bones)
1 tsp. salt
2 cloves of garlic
1 tbsp. vegetable oil
1 tbsp. veg oil
1 clove garlic
1 small yellow or white onion
1 small sweet potato
1 small yellow potato
1 large carrot
1 chicken bouillon cube
¾ jar of D&D Mamba 25
½ cup of coconut milk
2 tbsp. tomato paste
1 tsp. salt
¾ inch slice of ginger
2-3 tbsp. brown sugar (depending on taste)
1-1.25 L of water (depending on the consistency you want)
1. Mix together chicken, salt, oil and garlic in a bowl. Make sure to coat the chicken pieces. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium high. Add the chicken in batches and brown on all sides, and then place them on a plate for later.
2. In a large pot, add 1 tablespoon of vegetable oil, garlic and onion. Cook until tender, about 4 minutes. Add the potatoes and carrot, cook for another 5-7 minutes.
3. Add the water and bouillon cube and simmer about 15 minutes uncovered. Reduce the heat to medium-low, and stir in the Mamba, coconut milk, tomato paste, salt, ginger, brown sugar and chicken pieces. Cover and let simmer for another 10-15 minutes until chicken is cooked through. Stir occasionally.
4. Serve with jasmine rice and enjoy!
1½ cup quick oats
½ cup chocolate chips
3 cup ground flaxseed
4 cup chia seeds
5 tablespoons of D&D Mamba
1/3 cup honey
½ teaspoon Vanilla
Prepare a biscuit sheet covered with parchment paper or wax paper.In a medium sized bowl, combine all the dry ingredients. Add the wet ingredients to the dry mixture. Mix. Using moistened fingers to form balls. Arrange the balls on the cookie sheet and put in the refrigerator for at least 30 minutes. Store in your refrigerator.
Portions: 14-16 balls
Preparation: 5 to 10 minutes
Refrigeration: 30 minutes
Crunchy cabbage salad with D&D Mamba
3 tbsp D&D Mamba hot or medium
4 tbsp cider vinegar
1 1/2 tbsp hot water
2 tsp honey
¼ tsp salt
¼ tsp ground black pepper
1 large red or yellow pepper quartered & thinly sliced
3 celery sticks
1 French onion chopped
1/2 red cabbage
1/4 cup peanuts unsalted, chopped
1. In a large bowl, whisk peanut butter, vinegar, hot water, honey, salt, and pepper.
2. Add pepper, cabbage, celery sticks, and onions into a bowl.
3. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let the salad sit a few minutes for the flavours to absorb. Serve and enjoy!
Made in Montreal. © Dumornay Delis Inc. All rights reserved.