I love Kale. I know, I am pretty sure I have said that before. Know why? Great smoothies. Versatile green, grows in the cold (not that I have done it yet, but I hear that is a plus) and tastes super yum too.
This recipe was in Jan/Feb 2011 Vegetarian Times Magazine (I tried to find it online, but no luck) So I of course give all the credit to the Mag, but I really wanted to share it as it is SO my new all-time favorite Vegan quick and delicious recipe. Oh, and by the way, the hubs is home, the puppies are sold, and life is slowly returning to normal. My tip of the day/week/year? Prepare your kids before taking them out to Indian Food. We thought it was a fun change, we had been there before, but apparently they could only remember chicken nuggets and ketchup and that is sooo mortifying when you are out for delicious ethnic cuisine and they pester the waiter for such heathen kid food. Oops.
Rice and Chickpea Kale Rolls with Pineapple Salsa
Kale Rolls
1 tsp olive oil
1/2 c finely chopped onion
1 c cooked chickpeas (the can was SO great for this)
3/4 cup low sodium vegetable broth (seriously, chicken was fine)
1/2 c white basmati rice (leftover already cooked rice was fab here)
1 tsp cumin
1/2 tsp paprika
1/4 tsp salt
12 large Lacinato Kale leaves (p.s. what the heck is that? I just grabbed what was at the store)
Salsa
1 20 oz can crushed pineapple
1/2 c chopped red bell pepper
1/2 c fresh mint or cilantro leaves chopped (cilantro rocks)
1 jalepeno seeded and chopped
1 tbsp grated lime zest
1 tbsp fresh lime juice
1 tsp agave nectar or sugar if none on hand
To make Kale rolls, heat oil in a small saucepan over medium heat. Add onion and cook 3-5 min till soft. Add chickpeas, broth, rice, cumin, paprika and salt. (If you are using already cooked rice which is SUPER fast, just reduce the amount of broth and mix all together) Bring to boil, cover reduce heat to med-low and simmer 15 min till all liquid absorbed.
Trim stems from center of kale leaves, place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 tbsp chickpea mixture in center of bottom of leaf. Fold sides and roll up leaf to tip. Repeat with remainder. (p.s. again, I just did whatever worked and used however much filling I wanted. Do what works for you!)
To make salsa, stir together all ingredients in a bowl. Season with salt and pepper if desired. Top kale rolls with salsa.
Makes great easy lunches, just pre-make salsa and grab and go! For dinner if kids aren’t diggin’ kale, stuff filling in tortilla shells and serve with the salsa on the side or with chips. Yum for all!
This recipe was in Jan/Feb 2011 Vegetarian Times Magazine (I tried to find it online, but no luck) So I of course give all the credit to the Mag, but I really wanted to share it as it is SO my new all-time favorite Vegan quick and delicious recipe. Oh, and by the way, the hubs is home, the puppies are sold, and life is slowly returning to normal. My tip of the day/week/year? Prepare your kids before taking them out to Indian Food. We thought it was a fun change, we had been there before, but apparently they could only remember chicken nuggets and ketchup and that is sooo mortifying when you are out for delicious ethnic cuisine and they pester the waiter for such heathen kid food. Oops.
Rice and Chickpea Kale Rolls with Pineapple Salsa
Kale Rolls
1 tsp olive oil
1/2 c finely chopped onion
1 c cooked chickpeas (the can was SO great for this)
3/4 cup low sodium vegetable broth (seriously, chicken was fine)
1/2 c white basmati rice (leftover already cooked rice was fab here)
1 tsp cumin
1/2 tsp paprika
1/4 tsp salt
12 large Lacinato Kale leaves (p.s. what the heck is that? I just grabbed what was at the store)
Salsa
1 20 oz can crushed pineapple
1/2 c chopped red bell pepper
1/2 c fresh mint or cilantro leaves chopped (cilantro rocks)
1 jalepeno seeded and chopped
1 tbsp grated lime zest
1 tbsp fresh lime juice
1 tsp agave nectar or sugar if none on hand
To make Kale rolls, heat oil in a small saucepan over medium heat. Add onion and cook 3-5 min till soft. Add chickpeas, broth, rice, cumin, paprika and salt. (If you are using already cooked rice which is SUPER fast, just reduce the amount of broth and mix all together) Bring to boil, cover reduce heat to med-low and simmer 15 min till all liquid absorbed.
Trim stems from center of kale leaves, place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 tbsp chickpea mixture in center of bottom of leaf. Fold sides and roll up leaf to tip. Repeat with remainder. (p.s. again, I just did whatever worked and used however much filling I wanted. Do what works for you!)
To make salsa, stir together all ingredients in a bowl. Season with salt and pepper if desired. Top kale rolls with salsa.
Makes great easy lunches, just pre-make salsa and grab and go! For dinner if kids aren’t diggin’ kale, stuff filling in tortilla shells and serve with the salsa on the side or with chips. Yum for all!
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