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A fresh approach to vegetarian cooking.
July 27th, 2026
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For a light meal, tuck kibbeh made with red lentils, bulgur, and spices inside tender Bibb lettuce leaves.
The Cool Genius of a Well-Made Lettuce Wrap
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Jack Bishop
Author, editor, and vegetable enthusiast
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Some nights it’s almost too hot to eat. Even if you move cooking to early in the day, you can’t really serve dinner at 9 a.m. On sweltering summer nights, I want something light but satisfying. Hello, lettuce wraps.
The key to a good lettuce wrap is a very flavorful filling. I love the sticky texture of
Red Lentil Kibbeh when nestled inside tender Bibb lettuce leaves. Add a dollop of yogurt and you’ve made one delicious bite after another. Kibbeh is prepared throughout the Middle East and typically contains ground meat, bulgur, onion, and spices. Red lentils often take the place of meat during Lent, but this vegan option is delicious any time of year. Sautéed red bell pepper, onion, tomato paste, harissa, and cayenne provide the flavor base. Finish with lemon and parsley for a pop of acidity and color and serve with pitas.
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Pro Tip: Harissa is a North African paste made with red chiles, red bell peppers, olive oil, and warm spices such as cumin, coriander, and/or caraway. It’s great with beans, veggies, eggs, and tofu. I particularly like Belazu Rose Harissa—which has a haunting floral flavor from the inclusion of dried rose petals—but there are lots of good brands.
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Savory larb with herbs and lime is popular in Laos and Thailand and features a juicy ground or minced meat salad paired with crisp lettuce leaves. Stay with me here. Larb is absolutely delicious and appropriate for vegans. The meat is just a vehicle for the savory, spicy, herbaceous, and sour ingredients in this recipe, and plant-based meat options (like those from Impossible) do an admirable job. Simmer the meat in vegetable broth, breaking it into small pieces. Stir in toasted rice powder to thicken the broth and add a pleasing popcorn-like flavor. Once the meat has cooled, add lime juice, shallots, soy sauce, pepper flakes, mint, and cilantro. I like to serve with cooling cucumber slices and sprinkle with extra red pepper flakes.
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Pro Tip: Plant-based meat typically contains sodium, so use salt sparingly, especially if there are other salty ingredients (like broth or soy sauce) in the recipe.
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Quinoa stars in these
Mediterranean lettuce cups that otherwise call for the ingredients you might find in a classic Greek salad. Start by toasting the quinoa in a dry saucepan. This enhances its nutty flavor and gives the tiny seeds (quinoa is not technically a grain) some welcome crunch. Add water, cook until tender, and then cool the quinoa on a baking sheet. Combine with an herby yogurt-feta dressing as well as diced tomatoes and cucumber (both seeded to remove extra liquid), chopped black olives, and minced shallot. Bibb lettuce is once again the wrap of choice, although Boston is another good option. Add pitas if you want bread on the table.
When the heat is making you sluggish, try a crisp lettuce wrap perhaps followed by
Berry Granita (berries, water, sugar, lemon juice, and salt—no cooking required) or your favorite frozen dessert. No matter the weather, we do have to eat.
P.S. Have you picked up your copy of The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals? I’m confident this mammoth cookbook will become a trusted kitchen companion.
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Vegetarian for Any Occasion
Standard green salads can become boring. Here are two easy ways to shake things up.
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Herb Salad
Who says a green salad needs lettuce?
Make salad with tender herbs. Very French. Very simple. Very chic. A mix of 50 percent parsley and 50 percent dill, chives, chervil, tarragon, and/or cilantro is ideal. Don’t bully these flavorful herbs with vinegar. A simple lemon dressing is best. If you want a crisp element, add thinly sliced fennel or celery.
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Spinach Salad
Mild baby spinach is a blank canvas, so have some fun. This
spinach salad with raspberry vinaigrette, sliced radishes, shredded cheese, and toasted pistachios is a winner. Raspberry jam is an easy way to add fruity flavor to the dressing—save the fresh berries for garnish. Gouda is perfect here, but Gruyère, Manchego, or a youngish pecorino would be equally nice.
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