Ro’ Boats
Back in the days of Roxanne’s Cafe, this dish was one of the most popular on the menu! Light and refreshing, the Ro’ Boats have a lot of flavor. There’s a sweet and sour cashew spread with bright citrus notes and juicy, sweet mango that gives this recipe a tropical feel. Essentially a lettuce taco, this dish is messy and fun to eat! Use the inner lettuce leaves to make small boats for appetizers or the large leaves to serve as a light meal.
Ingredients:
Cashew Spread: Makes enough spread for 12 boats
-2 cups cashews, soaked (preferably overnight but for at least one hour)
-Zest of one orange
-Juice of 1 orange
-2 tsp Tamarind paste or puree
-1 ½ inches ginger thinly sliced
-A pinch of curry powder
-1 tsp soy sauce or tamari
-1 scant tsp of salt
-3 tbsp honey
-Juice of 1 -1½ limes, depending on how juicy your limes are
-¼ cup water, if needed to move the blender
Veggie Filling: Makes enough filling for 4 boats (adjust for desired amount of boats)
-1 head of romaine lettuce
-2 cups red cabbage thinly sliced
-1 carrot grated
-1 cup sprouts of choice, I used sunflower sprouts at the cafe
-1 avocado sliced
-1 mango peeled and sliced
-1tbsp olive oil
-Juice of ½ lime
-¼ tsp salt
Instructions:
Combine all ingredients for cashew spread in blender and blend until smooth
Set aside
Combine all ingredients for veggie filling in bowl and mix
Wash and separate lettuce leaves
Spread cashew spread onto lettuce leaves (about 2-3tbs per large leaf)
Spoon veggie filling on top of spread
Garnish with citrus wedges and squeeze of fresh lime juice if desired
Enjoy!
Roxanne’s Tips:
-If you have trouble finding ripe mango, substitute with any other juicy fruit that is in season! (peaches, oranges, pineapple, etc.)
-Use the cashew spread like you would any nut butter (on toast, on apples or bananas, in smoothies, etc).
-When going in for a bite, I suggest you start eating from the stem end so you can use the larger part of the leaf to wrap around the filling… that way it doesn’t get too messy!