Not long ago we decided that we would like to try eliminating meat products from our meals at least 2-3 times per week, to start. If everything went well we could gradually take away other days. Mainly because this new type of cooking with just vegetarian or plant based recipes is a little different and can throw me off my schedule and game plan, fast.

One of the books we ordered based on reviews was Thug Kitchen. I had read a few pages online and we were both laughing and agreed that if we were going to pull off this new type of eating why not add a little humor in the kitchen with it. If you don’t have a copy of this book, you need one.

I will have to admit that my texture did not turn out quite like the photo in the recipe book but the taste was still good and we enjoyed the dinner, so I consider it a win!

Going forward I would not cook the split peas as long so that they don’t take on that mushy texture you see in my picture.

RECIPE: {Credit to for this one}

Yellow Split Pea and Green Onion Lettuce Wraps

1-1/2 cups yellow split peas
3 cups of water

Dipping Sauce:
2 Tbsp soy sauce or tamari
2 Tbsp water
2 Tbsp rice vinegar
1 to 2 tsp of your favorite hot sauce (we used Sriracha)
1 tsp toasted sesame oil
1 tsp of your favorite liquid sweetener (we used liquid stevia from Trader Joes)

2 tsp neutral-tasting oil (grape seed works)
1/2 cup chopped shallots or yellow onion
2 tsp minced fresh ginger
1 cup minced green onions
2/3 cups shredded carrot (use your box grater for this)
3 tbsp rice vinegar
1-1/2 tsp of soy sauce or tamari
1-1/2 teaspoon toasted sesame oil
1 head of lettuce such as romaine or red leaf


1. Rinse the peas well and then throw them in a medium pot with the water and a pinch of salt and bring them to a boil. Reduce the heat and let those little peas simmer until they are tender, 10 to 15 minutes (this is where I left them WAY too long so set your phone timer). Once the peas are done drain and rinse them.

2. While the peas are cooking, mix together all the ingredients for the dipping sauce in a small bowl.

3. Grab a big wok or skillet and heat the oil over medium heat. Add the shallots and sauté until they start to turn golden, about 3 minutes. Add the ginger and green onions and let it all cook together for another 30 seconds. Add the split peas and carrots, toss, then add the rice vinegar and soy sauce. Let that simmer together for another 30 seconds while you stir. Add the toasted sesame oil and then turn off the heat.

4. Serve the filling warm or at room temperature with a bunch of lettuce leaves to use as leafy tortillas. Keep the dipping sauce on the side for extra yumminess.